Bacon Guac Bombs
12 slices thin bacon , cooked and crumbled 2 avocados , pitted , peeled , and mashed 6 oz . cream cheese , softened Juice of 1 lime 1 garlic clove , minced 1 / 4 red onion , finely diced 2 Tbsp . freshly chopped cilantro 1 / 2 tsp . cumin 1 / 2 tsp . chili powder Sea salt Freshly ground black pepper
In a large bowl , combine avocado , cream cheese , lime juice , garlic , onion , cilantro , cumin , chili powder and salt and pepper . Stir until mostly smooth ( some chunks are OK ). Place in the refrigerator to firm up slightly , 30 minutes .
Place crumbled bacon on a large plate . Using a small cookie scoop , dip guacamole mixture and place in bacon . Roll to coat in bacon . Repeat until all guacamole and bacon is used . Store in refrigerator .
Buffalo Chicken Wraps
1 lb chicken , cooked and shredded or 1 lb . of rotisserie chicken , shredded 4 oz cream cheese 1 / 2 cup Buffalo sauce 4 oz shredded white cheddar cheese Tortilla wraps Ranch dressing , for dipping
In a large skillet over medium heat , add the cooked , shredded chicken , cream cheese , and Buffalo sauce . Cook until the cream cheese is fully melted , stirring often . About 5 minutes .
Turn off the heat and stir in the shredded cheddar cheese and diced celery . Divide the chicken mixture between the tortillas . Fold in the top and bottom edges of the tortilla , then the sides . Serve with a side of Ranch dressing , for dipping .
44 SOUTHERN HOLIDAY LIFE 2020