BUFFALO STYLE CHICKEN DIP WITH TORTILLA CHIPS


Ingredients:

1 cup cooking oil
3 pc store-bought 12-inch flour tortillas, cut into 32 pc per piece
1 (80 g) pack MAGNOLIA CREAMY CHICKEN SPREAD
2 tbsp hot sauce
1/2 tbsp oyster sauce
1 (165 g) pack MAGNOLIA CHEEZEE MILKY WHITE, grated and separate 2 tbsp for topping

Procedure:

  1. Heat oil in a pan. Fry tortillas for 1 minute or until lightly brown and crisp. Drain excess oil on paper towels and set aside.
  2. In a bowl, combine chicken spread, hot sauce, oyster sauce, and cheese. Transfer to a ramekin and top with remaining cheese.
  3. If desired, bake in the oven toaster for 8 minutes or until lightly browned.

Makes 5 servings.
(Yield: 1-1/4 cups/ 1/4 cup per serving)

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