Preheat oven to 400F.
Using a large glass or cookie cutter about 4” in diameter, cut 12 circles out of the flour tortillas for the mini tortilla bowls.
Press each tortilla circle into an individual cup of a cupcake pan. (See recipe video for visual instructions.)
Bake for 8-10 minutes, or until golden brown on the edges. Cool completely. In a large pot, add all remaining ingredients. Stir until well-combined. Adjust hot sauce to taste.
Add 1/4 cup water, stir to combine, and place over medium low heat. Cover with a lid and allow the buffalo dip to simmer for 8-12 minutes, or until all the cheeses have melted.
Spoon a generous scooping of the buffalo chicken dip into each tortilla cup.
Garnish with freshly chopped parsley and cotija cheese.
Enjoy with BUBBL’R Twisted Elix’r Antioxidant Sparkling Water for a refreshing drink!