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Frank's® RedHot®



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Servings: 24


  • 48 each Flour tortillas, 10-inch
  • 3 cups FRANK'S® RedHot® Buffalo Sandwich Sauce
  • 6 cups Monterey Jack cheese
  • 3 cups Chicken meat, diced
  • 1 1/2 cups Salad shrimp, cooked
  • 1 1/2 cups Green chilies, diced, canned, drained
  • 4 each Tomatoes, diced
  • 1 head Lettuce, shredded


  • 1. Place tortillas on flat work surface. Spread Buffalo Sandwich Sauce evenly among tortillas.
  • 2. Sprinkle cheese evenly over tortillas. Place chicken and shrimp evenly on 24 tortillas. Top with chiles, tomatoes and lettuce. Close with remaining 24 tortillas.
  • 3. Grill until golden brown, turning once. Slice into wedges and serve with additional Buffalo Sandwich Sauce on the side for dipping.