Ingredients:

Tacos

• 2 pounds boneless chicken breasts or thighs

• 1 cup hot sauce (I like Franks Red Hot)

• 8 tablespoons salted butter

• 2 teaspoons seasoned salt

• black pepper

• 12 flour tortillas

• 1 cup shredded cheddar cheese

• 1/2 cup shredded pepper jack cheese

• cilantro, green onion, and avocado, for serving

Creamy Jalapeño Ranch

• 1/2 cup plain Greek yogurt

• 1/2 cup mayo

• 1/2 cup buttermilk (sup regular milk and lemon juice)

• 1 tablespoon dried parsley

• 3 teaspoons of Trader Joe’s ranch seasoning

• 1/4 cup pickled jalapeños

• 1 teaspoon kosher salt

• 2 tablespoons chopped fresh chives

Instructions

Make the chicken:

1. add chicken, 3/4 cup buffalo sauce, 4 Tbsp of butter to an Instapot and pressure cook for 6 minutes

2. Remove chicken and shred then set aside. I like to use my kitchen aid mixer to shred mine.

Make the ranch: 

1. while the chicken is cooking, make the ranch.

2. Combine all ingredients and combine. I use an immersion blender, but you could use a food processor or regular blender.

Make the tacos:

1. in a shallow bowl combine 4 Tbsp of melted butter and half a cup of buffalo sauce.

2. Take a tortilla and drench in the mixture. Place in a pan over medium heat.

3. once the tortilla is slightly toasted on both sides, add some cheese to the top of the tortilla. Once the cheese has started to melt, add some shredded chicken.

4. Fold the tortilla over on itself so that it forms a taco and then let it crisp up a little more.

5. Complete steps 2-4 until all tortillas are used.

6. Dip in the ranch and enjoy!