Buffalo Chicken Stuffed Celery Boats

• 12 large celery stalks
• 1 cup shredded cooked chicken
• 1/2 cup buffalo wing sauce
• 1/2 cup crumbled blue cheese
• 1/4 cup ranch dressing
• 1/4 cup shredded cheddar cheese
• 2 green onions, finely chopped
• 1/2 teaspoon garlic powder
• Salt to taste
• Crackers or tortilla chips for serving

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix shredded chicken with buffalo wing sauce and garlic powder.
3. 3 Fill each celery stalk with the buffalo chicken mixture.
4. 4 Top each boat with a sprinkle of blue cheese, cheddar cheese, and a drizzle of ranch.
5. 5 Place celery boats on a baking sheet.
6. 6 Bake for 10 minutes, or until cheese is bubbly and edges are crispy.
7. 7 Garnish with chopped green onions.
8. 8 Serve warm with crackers or tortilla chips on the side.

Equipment

• Baking sheet
• Oven

Variations

• For a vegetarian option, substitute chicken with chickpeas or tofu.
• Add crumbled bacon for extra flavor.

Substitutions

• If blue cheese isn't your thing, substitute with ranch dressing or mozzarella cheese.

Pairings

• Serve with a classic Caesar salad.
• Pair with spicy pickles for a tangy kick.

Nutrition

Tips

• For extra heat, add a dash of hot sauce to the chicken mixture.
• These can be made ahead and refrigerated before baking.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freeze unbaked boats on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

Serving Suggestions

• Serve with a side of carrot sticks for extra crunch.
• Pair with your favorite beer for a game day treat.

FAQ