Ingredients Weight Measure
Butter, clarified 10 oz.
Onion, medium, diced 1 each
Carrots, medium, diced 2 each
Celery, diced 4 stalks
Garlic cloves, chopped 6 each
Flour 10 oz.
Chicken stock 1 gal.
TABASCO® brand Buffalo Style Hot Sauce 1/2 cup
Roasted chicken meat, shredded 2 lbs.
Blue cheese crumbles 4 oz.
Monterey Jack, shredded 4 oz.
Salt to taste
Pepper to taste
Green onions, thinly sliced on a bias


  1. Heat butter in a heavy sauce pot.
  2. Add onions, carrots, celery and garlic; cook until translucent.
  3. Add flour; mix thoroughly until completely incorporated.
  4. Stir and cook roux (flour mixture) 4 to 5 minutes.
  5. Stir in chicken stock and bring to a soft boil.
  6. Reduce heat and simmer 5 to 10 minutes while skimming.
  7. Add TABASCO® Buffalo Style Sauce and mix well.
  8. Add chicken, blue cheese crumbles and Monterey Jack and simmer 2 to 3 minutes.
  9. Adjust seasonings.
  10. Garnish with green onions and serve.

Yield: Approximately 1-1/2 gallons