Fried Chicken Tacos with Buttermilk Jalapeño Sauce


If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
Serves: 6
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.



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Savannah’s Buffalo Chicken Wrap

Buffalo Chicken Wrap

Visit the Melton house any day of the week and chances are you will be here when we are serving something with buffalo sauce. Savannah is the buffalo sauce queen. It works out well for me, especially when I tell her that I’m craving one of her specialities and SHE cooks dinner! Because even though I enjoy cooking, I love a night off every once in a while.

These awesome buffalo chicken wraps are one of my favorites! On nights that we are grilling, we like to throw a few boneless skinless breasts on the grill to refrigerate and have later in the week.

When ready to assemble wraps, take the chicken out of the refrigerator and cut into cubes, then reheat in a skillet.  Savannah assembles the wraps and then toasts them on a skillet or a panini press. They are delicious served with Ranch or Blue Cheese dressing.

Make sure your tortilla is large enough for its contents because you don’t want a “blow out” as you are eating dinner. A good rule of thumb is to buy tortillas that are at least twice as big as the contents you plan to put in it.


5.0 from 1 reviews
Savannah's Buffalo Chicken Wrap
  • 2 to 3 boneless skinless chicken breast, grilled and cut into cubes
  • Frank's RedHot Wings Sauce
  • Shredded Cheddar Cheese
  • Shredded lettuce
  • 2 to 3 Roma tomatoes, diced
  • Purple onion, diced, optional
  • Ranch or Blue Cheese salad dressing
  • Large flour tortillas
  • Carrot sticks
  • Celery Sticks
  1. Toss the cubed chicken in desired amount of buffalo sauce.
  2. To assemble the wrap lay the tortilla on a flat surface. Spoon a small amount of dressing down the center of the tortilla, leaving about 2 inches at edges. Add cooked and cubed chicken on top of the Ranch. Top with shredded Cheddar, shredded lettuce, and diced tomatoes. Add onions, if desired.
  3. Roll the wrap by bringing the left side of the tortilla over the contents. Fold the bottom of the tortilla up and over the contents, then the top down and over the contents. Bring the left side toward you and using the tortilla as a guide, slightly pull the contents toward you and using both hands roll the wrap away from you until completely rolled into a cylindrical shape. Let the wrap rest for a minute or two with the flap underneath the contents.
  4. Grill in a buttered skillet or a Panini press until it is warm, toasted, and lightly browned.
  5. Cut wrap in half. Serve with additional Ranch or Blue Cheese dressing and celery and carrot sticks, if desired.


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Blarney Blue Cheese Chips

Are you Irish or just planning to be Irish for the day?  Either way, I’m sure you have already started making your plans for Saint Patrick’s Day.  These Blarney Blue Cheese Chips are the perfect addition to any Saint Patrick’s Day celebration!  The homemade potato chips are layered with a creamy blue cheese sauce, then drizzled with a syrupy balsamic glaze and topped with bacon and green onions.  They are absolutely amazing!

In order to get the uniform thin slices needed for these chips you should start with a food processor or a mandoline slicer.  I used a food processor and sliced the potatoes in a matter of minutes.  Remember to dry your potato slices thoroughly after soaking.  Oil and water do not mix!

Blarney Blue Cheese Chips
  • 4 medium potatoes, scrubbed
  • Peanut oil for frying
  • Salt
  • 1 c. prepared Alfredo sauce
  • 6-oz. blue cheese crumbles (plus more to sprinkle of top)
  • ¼ c. Ranch dressing
  • 4 strips bacon, fried crisp, drained and chopped
  • 3 green onions, chopped, green part only
  • 1 c. balsamic vinegar
  • ½ c. water
  • 1 tbsp. cornstarch
  1. Scrub potatoes. Slice thin. Soak in ice water for about 10 minutes. Drain and dry well.
  2. Heat oil to 350 - 375 degrees F.
  3. While oil is heating put 1 c. Alfredo sauce in a saucepan. Heat to boiling then reduce to simmer. Add 6-oz. blue cheese crumbles and ¼ c. Ranch dressing. Stir to combine. Remove from heat and allow to rest.
  4. In another saucepan combine balsamic vinegar and water. Bring to a boil. Reduce heat to a simmer and stir occasionally. Make a slurry by adding about 1 tsp. water to the cornstarch. Add to the balsamic mixture and stir. You need this to be thick enough to coat the back of a spoon. If 1 tablespoon cornstarch isn't enough make up a little more.
  5. Fry potatoes to desired crispness to make chips. Drain chips and salt.
  6. Place chips on a serving plate. Drizzle with blue cheese sauce, then a little balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.
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Crackers with a Kick

My friend, Joyce, recently made these for a tailgating party.  These seasoned crackers are habit forming.  Remember the old Lay’s Potato Chip commercial, “you can’t eat just one”?  Well, that is the case with these, I couldn’t stop!

Joyce had a full tablespoon of red pepper flakes on her crackers and they were perfect.  However, the first time I made these, one tablespoon of red pepper flakes made them too hot, and I can handle some heat.  Since then, I have cut the red pepper flakes back to 1/2 tablespoon.

As mentioned in past posts.  I buy a big wedge of Parmesan cheese then process in a food processor to grate.  I store the cheese in an airtight container, in the refrigerator, and use as needed.

When you spread the crackers onto the baking sheets make sure the seasoning is well distributed.  If one cracker has too much seasoning use another cracker to remove some.  Also, I like to make sure that Parmesan cheese is on each cracker, if possible.

Crackers with a Kick
  • 1 stick butter, melted
  • 1 pkg. Ranch dressing mix
  • ¼ c. grated Parmesan cheese
  • ½ to 1 tbsp. red pepper flakes
  • 1 tsp. garlic powder
  • 1 box Town House Original crackers
  1. Preheat oven to 300 degrees.
  2. Pour crackers into a gallon zip-top bag, set aside.
  3. In a small bowl combine the melted butter, Ranch dressing mix, Parmesan cheese, red pepper flakes, and garlic powder. Pour mixture over the crackers and seal bag. Gently toss together to coat crackers without breaking them.
  4. Spread crackers in a single layer over baking sheets. Bake at 300 degrees for 15 minutes. Cool completely. Store in an airtight container.
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