I am a sucker for anything buffalo chicken flavored. I could drink Frank’s Hot Wing Sauce, I do believe. I love that buffalo chicken dip. So, the other day when I came across a recipe for mini buffalo chicken pies, I knew I had to try them. Until I read the recipe and something clicked in my brain. I realized I could probably do my own thing and create a version I would rather. Maybe some of you too. Mission accomplished, my friends. That’s right…just like Tom Cruise in those movies I have never seen because I am a chick flick kind of gal, I have done it. Pretty sure I accomplished something way more fantastic than Mr. Cruise ever did. No offense Tom, but if you want to come over here and try some of these little darlins, feel free. I bet they will make you jump on my couch!!! Hee hee hee! Ya’ll know I am silly. Anyway, ya’ll…these are some kind of delicious. What I managed to make are poppable little buffalo bites that melt in your mouth after doing a little dance in there. And I thought they were pretty too when it was all said and done. So thank you to my friends as Bisquick for giving me a little jumping off point, but I do believe I took it a little further, went the distance and came out in a blaze of culinary greatness. They shall crown me Queen of the Buffalo…wait…do I want to be the Queen of the Buffalo? Sounds about right. Anywho, I digress. Without further ado, I give you a recipe straight out of Cajun Mama’s kitchen!! Now, please know I have only made these once and while caught up in the culinary creative process, I may have left something out…so please let me know how these work for you. And when I make them again, I will make sure about measurements and such. Next up, I am making some Thai Chicken bites. Yes, you heard me. Thai is my other favorite flavor and it has to be done. So stay tuned. I hope you will give these a go. They would be perfect for your Super Bowl Sunday spread.~AMB
Buffalo Chicken Bites
Stuff you need:
1 8 oz. block of cream cheese, softened
1 box of phyllo dough, separated and defrosted
1/3 cup of Frank’s buffalo wing sauce, plus more for drizzling
1/4 cup bleu cheese dressing (I used Marzetti’s…the kind that is found in the produce section in the short squatty bottle…it is so creamy and good)
1-2 Tablespoon of ranch dressing (I use Hidden Valley)
a little less than 1/4 cup shredded Monterey Jack Cheese
3 Tablespoons bleu cheese crumbles, plus more for topping the bites after they come out of the oven
1/2 cup shredded cooked chicken
2 green onions, green parts only, chopped
What to do with the Stuff:
Spray a mini muffin pan with cooking spray. Preheat oven to 350. Lay out the defrosted phyllo dough, separated into sheets on a cutting board. Using a pizza cutter, cut the phyllo dough into about 2-3 ” squares. Now, I learned I needed to kind of stretch out the dough before placing it into the muffin cups. It helps the dough to not puff up so much. Since it is puff pastry dough, it is only doing its job but this way you get the yummy dough, without so much puffiness. Place a square over each muffin cup. I used a pastry tamper thingy (not the technical name) to press the dough into the muffin cup, but you can use your clean hands. Place them into your preheated oven for about 5 minutes. You don’t want to cook them completely, but you want them to pre cook I guess. They will finish cooking once that luscious filling is in there.
Get the idea? I thought a nice visual may help.
In a medium sized bowl, combine cream cheese and Frank’s hot sauce until creamy. Next add the other ingredients and stir well until combined. Now, using a small cookie scoop or a spoon, scoop some of the filling into your pre baked phyllo dough cups. You may have some filling leftover. I used that to make my buffalo chicken stuffed mushrooms (recipe coming soon) but you can always make more of these if you want and have phyllo dough leftover. You want the filling to come just about even to the tops of the cups or maybe a little bit over. Not piled too high though. Now, slip these babies back into the oven and let them cook until the cups are golden brown and the filling is all bubbly. About 5 more minutes. When they come out of the oven, sprinkle about 1/2 tsp. of bleu cheese crumbles over each cup and then drizzle a little Frank’s buffalo sauce over each one. Let them cool for about 10 minutes and then transfer to a serving plate. If they last that long. (Cue evil laughter…muahhahahahahaha!) Enjoy my little buffalo chicken lovers!!!
Oh poppable, savory little bites inside a tasty pastry dough cup…I love you. Get in my belly!!