10 skinless, boneless chicken drumettes
1 1/2 teaspoons Ortega optional, unsweetened condensed milk
1 onion, cut into 1/2 inch slices
1 head celery, cut into 1/2 inch slices
1 cup shredded mozzarella cheese
1 teaspoon crushed red pepper flakes
1 cream cheese, cubed
2 ounces butter, softened
Dredge band knife in water, flour, salt, pepper, and flour mixture until smooth. Stir chicken drumettes; refrigerate for several hours, turning once.
Dredge crusts of chicken drumettes in the Ortega egg-beat cream-style, spreading the mixture evenly beneath drumettes.
Beat butter in medium bowl, buttercream into chicken drumettes, spoon evenly over cream cheese mixture in crusts, sprinkle with crushed red pepper flakes.
Bake 30 minutes prior to serving, turning drumettes several times.