Buffalo Chicken Phyllo Cups Recipes

BUFFALO CHICKEN PHYLLO WRAPS

Steps:

• Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
• Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
• Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.

BUFFALO CHICKEN PHYLLO WRAPS

Steps:

• 1. 1. Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish. 2. Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out. 3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes. 4. Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture. 5. Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.

BUFFALO CHICKEN PHYLLO CUPS

Steps:

• Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
• Cook at 350 for 10-12 minutes, or until warmed through.
• For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).

BUFFALO CHICKEN CUPCAKES

Steps:

• Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
• In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
• For regular sized cupcakes (see below for minis): Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
• Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
• For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

BUFFALO CHICKEN PHYLLO CUPS

Steps:

• 1. Pre heat oven to temp recommended on phyllo dough cups. Line phyllo cups in a disposable tin baking dish or on a deep cookie tray
• 2. Mix all ingredients except blue cheese crumbles. Celery is optional in the mix but adds a nice crunch-and goes so well with buffalo & blue cheese! Fill each phyllo cup with mixture to 3/4 high.
• 3. Bake about 30 minutes until golden and bubbly. Remove from oven-add blue cheese crumbles. Return to oven just to soften blue cheese. Serve warm!

BUFFALO CHICKEN BITES

Steps:

• Preheat oven to 325 degrees F.
• Line a medium tray with foil and lay out the 30 phyllo shells.
• In a microwave safe bowl, add buffalo chicken, cream cheese, mozzarella cheese and drained tomatoes.
• Place in the microwave for 30 seconds on high to soften the cream cheese and heat the filling. Microwave longer if needed.
• Using two small spoons, divide the filling between the 30 cups. It's fine to mound the filling in the cups.
• Bake for 15 minutes.
• Remove the pan and sprinkle on the bleu cheese over each one and serve immediately with optional celery sticks.