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@mitsky.800:

mitsky800
mitsky800
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Region: MX
Monday 29 June 2026 03:38:34 GMT
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Comments

gevier12
Gevier12 :
Mitsky........
2026-06-29 12:00:27
6
yezzdee
yezzdee :
cuanto tiene de batería
2026-06-29 17:45:04
6359
ronal_sm
Ronal :
Déjalo que está cargando
2026-06-29 14:21:11
694
darksl1nd3r
DarkSlinder :
apoco hay lore
2026-06-29 06:22:32
3440
eliecsma
eli :
pero se sienten bien chingones en sus motos
2026-06-30 14:17:28
267
titiproouyeaa7
¡ℰ𝓁𝒾ℯ﹒🍞꒱꒱ :
era esto o la calle.
2026-06-29 15:52:22
631
fidel_ald0
fidel_ald0 :
NOOOOO MITSKYYY
2026-06-29 10:45:02
5
daylianis33
Daylianis 🇵🇷🤝🇲🇽🧋 :
nooooo mitski
2026-06-29 11:15:23
2
suarito.123
Saurito 123🕯️ :
Misky
2026-06-29 10:43:44
13
timothypavelkpark
࿐༒𝑻𝒊𝒎𝑷𝒂𝒓𝒌༒࿐ :
mitsky es un gran actor
2026-06-29 06:25:56
67
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football knowledge? none. game day recipes? plenty 🤪 these buffalo chicken tortilla cups transform the popular dip into a fun finger food 🔥🌶️ my vessel of choice is @Maria & Ricardo’s Tortillas ! they have options for everyone and have been my fav tortilla brand for over a year now. they just got some new packaging so keep an eye out for them at Whole Foods!! #ad RECIPE: (gluten-free option*) **makes 12 small tortilla cups** -12 @mariandricardos whole wheat plus tortillas (*this will work with any of their tortillas so feel free to use the quinoa flour or almond flour ones for a GF option) -1 lb boneless skinless chicken breast -1/2 cup plain greek yogurt (i prefer full fat) -1/2 cup buffalo sauce -1/4 cup ranch + more for topping -1 tsp garlic powder -1/2 tsp onion powder -1/2 tsp paprika -1/2 tsp salt -1/4 tsp pepper -dash of cayenne (optional) -1 cup shredded sharp cheddar cheese -for topping: chopped green onion add chicken to a pot & cover with cold water. add salt. bring to a boil over medium heat. once boiling, cover & reduce heat to low. continue cooking for 10-20 mins (depending on size) or until chicken reaches 165F. shred with two forks (or a stand mixer). this should yield about 2.5 cups. you could also rotisserie chicken or whatever method you prefer! preheat oven to 350F. place tortillas on a plate and warm them in the microwave for 15 seconds. then, cut into 4” circles. press each tortilla round into a muffin tin cavity, pleating as needed. spray with oil. bake for 12 minutes. meanwhile, in a large bowl whisk together the yogurt, buffalo sauce, ranch and seasonings. add in the shredded chicken and stir until coated. scoop the buffalo chicken mixture into the tortilla cups and top with some shredded cheddar cheese. return to the oven and bake for 10 more minutes. i like to broil for the last 3 to get the cheese a little golden & crispy! let cool for a few minutes, then top with a drizzle of ranch + some chopped green onion. enjoy! #mariandricardos #buffalochicken #buffalochickendip #gamedayrecipes #easyandhealthy #healthyrecipes #fingerfood #highproteinrecipes
football knowledge? none. game day recipes? plenty 🤪 these buffalo chicken tortilla cups transform the popular dip into a fun finger food 🔥🌶️ my vessel of choice is @Maria & Ricardo’s Tortillas ! they have options for everyone and have been my fav tortilla brand for over a year now. they just got some new packaging so keep an eye out for them at Whole Foods!! #ad RECIPE: (gluten-free option*) **makes 12 small tortilla cups** -12 @mariandricardos whole wheat plus tortillas (*this will work with any of their tortillas so feel free to use the quinoa flour or almond flour ones for a GF option) -1 lb boneless skinless chicken breast -1/2 cup plain greek yogurt (i prefer full fat) -1/2 cup buffalo sauce -1/4 cup ranch + more for topping -1 tsp garlic powder -1/2 tsp onion powder -1/2 tsp paprika -1/2 tsp salt -1/4 tsp pepper -dash of cayenne (optional) -1 cup shredded sharp cheddar cheese -for topping: chopped green onion add chicken to a pot & cover with cold water. add salt. bring to a boil over medium heat. once boiling, cover & reduce heat to low. continue cooking for 10-20 mins (depending on size) or until chicken reaches 165F. shred with two forks (or a stand mixer). this should yield about 2.5 cups. you could also rotisserie chicken or whatever method you prefer! preheat oven to 350F. place tortillas on a plate and warm them in the microwave for 15 seconds. then, cut into 4” circles. press each tortilla round into a muffin tin cavity, pleating as needed. spray with oil. bake for 12 minutes. meanwhile, in a large bowl whisk together the yogurt, buffalo sauce, ranch and seasonings. add in the shredded chicken and stir until coated. scoop the buffalo chicken mixture into the tortilla cups and top with some shredded cheddar cheese. return to the oven and bake for 10 more minutes. i like to broil for the last 3 to get the cheese a little golden & crispy! let cool for a few minutes, then top with a drizzle of ranch + some chopped green onion. enjoy! #mariandricardos #buffalochicken #buffalochickendip #gamedayrecipes #easyandhealthy #healthyrecipes #fingerfood #highproteinrecipes
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