My LORDT, this is the dish that you want to bring to your game day party. I’m not a die hard, “watches sports all year round” kind of fan. However, I am someone who tunes into sports shortly before the big events (IE: Super Bowl or NFL play offs) and I LOVE game day food. Also, f*$% yes that the Eagles are going to the Super Bowl this year!!!!! My goal is to bring my A game with the snacks so that they bring their A game to the actual game. Not that me making these delicious cheesy Gordita crunches will impact them in any way, but I like to think that it will.

If you’ve never had a cheesy Gordita crunch, you’re not alone. I hadn’t experienced one until I randomly craved Taco Bell in my first trimester. A cheesy Gordita crunch is a taco where the fillings are put inside of a crunchy corn tortilla, which is then sandwiched between a warm flour tortilla and stuck together with a layer of melty cheese. I love the texture and taste of the hard and soft tortillas together with that melty cheese. It’s so elite. And I know everyone loves to recreate a crunch wrap supreme at home, but the cheesy Gordita crunch is honestly way easier and can be done in bulk in the oven, which is great for a Super Bowl party!! If you want the meal prep instructions for this, subscribe to my substack and I outline everything and how to time it out for you so you have the most seamless entertaining experience possible. 🙂

One other thing about this recipe I want to note is that you can simplify it by skipping the pickled onions or buying them at the store pre-made. I LOVE pickled onions, so I decided to just quickly make them (its very easy) but I don’t want this recipe to seem intimidating to you, so please know you can buy them or skip them. Instructions are in the recipe incase you want to use homemade pickled onions, though.
Buffalo Chicken Cheesy Gordita Crunches

Ingredients
Buffalo Chicken Filling:
- 2 medium chicken breasts cooked and shredded, about 2 cups
- 3/4 cup buffalo sauce like Frank’s RedHot
- 1/2 cup sour cream
- 1/2 cup chunky blue cheese dressing
Gordita Crunch Shells:
- 6 large flour tortillas
- 6 crunchy taco shells
- 1 ½ cups shredded cheddar cheese
Toppings:
- 1 fresh jalapeño cored and thinly sliced
- 1/2 cup quick-pickled red onions recipe below
- 1/4 cup sliced scallions
- 1/2 cup thinly sliced radishes
Quick-Pickled Red Onions (OPTIONAL:)
- 1/2 red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Equipment
- 1-2 Sheet pan
Directions
For the Quick-Pickle the Red Onions (OPTIONAL you can also buy pre-made pickled onions or skip this:)
- In a small saucepan over medium heat, combine apple cider vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1-2 minutes. Place the thinly sliced red onions in a heatproof jar or bowl, then pour the hot vinegar mixture over them. Let them sit at room temperature for at least 20 minutes while you prepare the tacos.
For the Buffalo Chicken:
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, mix the shredded chicken with buffalo sauce, sour cream, and blue cheese dressing until well combined.
For the Gordita Crunches:
- Lay the flour tortillas flat and sprinkle about ¼ cup shredded cheddar cheese in the center of each one. Microwave the tortillas for 10–15 seconds to soften them slightly. Wrap each cheesy tortilla around a crunchy taco shell, pressing gently to help them stick together.
- Place the assembled shells seam-side down on the prepared baking sheet. Evenly distribute the buffalo chicken mixture inside each crunchy taco shell. Bake for 8–10 minutes, or until the tortillas are golden, the cheese is melted, and the taco shells are warm and crispy.
- Once out of the oven, open each taco slightly and top with sliced fresh jalapeños, pickled red onions, sliced scallions, and thinly sliced radishes.
- Serve immediately while warm. Pair with extra buffalo sauce or a side of ranch for dipping!
Rate & Review
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