Buffalo Style Roasted Chicken Dip in a Pumpkin
4 TO 6 “PIE” PUMPKINS
1.5 LBS CREAM CHEESE SOFTENED
4LB ADV. ROTESSEIRE CHICKEN OR OVEN ROASTED CHICKEN MEAT PULLED (PULL COOKED MEAT OFF BONE)
4OZ SALTED BUTTER
1PT HOT SAUCE
1PT BUTTERMILK RANCH
1CP BLEU CHEESE
1.5LBS SHREDDED MOZZARELLA
In a satuée pan, bring to a simmer the hot sauce and add the chicken. Bring the mixture back to a simmer for 2 min. Turn off heat & fold in raw butter until fully incorporated into sauce. Set aside mixture until needed.
Combine Buttermilk Ranch & Bleu Cheese. Set aside until needed.
Cut off top of pumpkins, remove seeds, & clean pumpkin for usage.
Assemble in layers as follows:
4oz, for each pumpkin, softened cream cheese, than fill evenly with chicken mixture. Then up to 4oz of ranch mixture. Top off with mozzarella as desired.
Bake at 425 degrees until 165 internal temperature & golden brown. 12min.-18min.