2 Cups of prepared and shredded Rotisserie chicken
½ Cup of prepared Buffalo wing sauce
½ Cup of crumbled Bleu cheese
½ Cup of shredded Mozzarella cheese
¼ Cup of diced Red onions
¼ Cup of diced celery
Buffalo Chicken Tortilla Pizza
Preheat oven to 400°F. Place a cookie sheet upside down in the oven on a rack.
In a bowl, combine the shredded rotisserie chicken and buffalo wing sauce. Mix well.
To assemble: Spread each tortilla with 2 tbsp. ranch dressing. Top the dressing with 1 cup chicken mixture, ¼ cup mozzarella, ¼ cup blue cheese, 2 tbsp. red onions, and 2 tbsp. celery. Repeat.
Carefully place the pizzas on the hot cookie sheet in the oven. Bake the pizzas in the oven until the cheese has melted and the edges of the tortillas are golden brown, 7 to 10 minutes. Once baked, remove from oven and cut the pizzas into wedges and serve.
Chop avocados coarsely and mash until smooth. Add tomato, onion and chiles and mix gently. Add pepper and lemon juice. Stir. Cover tightly with plastic wrap until ready to serve. Serve with Mission® Tortilla Strips.
Warm the tortillas by heating in a sauté pan over medium heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds. In the center of each tortilla, spread ¼ cup sauced pulled pork and 1 tbsp. bacon. Fold the bottom of the tortilla up over the pulled pork, pull down and roll until almost closed. Using the lightly beaten egg, brush a little egg over the edge, and finish rolling to seal. Place seam side down on a parchment lined cookie sheet. Repeat for the remaining tortillas. Using remaining beaten egg, brush each taquito with egg wash to coat the outside to give it a golden brown color for the finished taquitos.
Bake in the pre-heated oven for 10-12 minutes, or until the internal temperature reaches 165°F on a thermometer.
To serve: place two taquitos on a plate with 2 tbsp. salsa.