BUFFALO CHICKEN CUPCAKES
Buffalo Chicken Cupcakes filled with cream cheese, buffalo sauce, cheddar cheese, and layers of wonton wrappers.
Provided by Christy Denney
Categories Appetizer
Time 40m
Number Of Ingredients 7
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 APPETIZER CUPCAKES RECIPE - (4.4/5)
Provided by kimvess
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.
BUFFALO CHICKEN APPETIZER CUPCAKES
These savory cupcakes bring a whole lot of Buffalo-ranch flavor to snacktime. Customize to make them as mild or spicy as your picky eaters prefer, and watch how fast they disappear!
Provided by Jessica Walker
Categories Appetizer
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
- Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
- Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
- Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
BUFFALO CHICKEN APPETIZER CUPCAKES
I have not tried these yet, but I thought they would be a great finger food for the Superbowl. So, thought I'd share them with you.. Recipe and picture from my Betty Crocker magazine.
Provided by Cassie *
Categories Meat Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- 2. In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
- 3. Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
- 4. Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
- 5. Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately. ** Note - Depending on how hot you like buffalo chicken flavors, you can cut back or add more of the hot sauce.
BONELESS BUFFALO CHICKEN APPETIZERS
Easy-to-eat, boneless chicken strips are marinated in a sweet-and-spicy mixture. A creamy blue cheese balances the heat.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
- Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
- Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
BUFFALO CHICKEN EMPANADAS
These bite-size empanadas are filled with a spicy Buffalo chicken filling that is downright addictive! Serve with blue cheese dressing and celery to cool things down.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 21
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
- Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
- Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Empanada, Sodium 220 mg, Sugar 0 g, TransFat 0 g
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BUFFALO CHICKEN CUPCAKES RECIPE - TABLESPOON.COM
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Servings 6Total Time 55 minsCategory Dinner
- Preheat oven to 375°. Heat a skillet over medium-high heat. Add the olive oil, then toss in the onions, celery, and carrots. Cook, stirring constantly until the onions become translucent and the celery and carrots begin to soften slightly, about 3-5 minutes.
- Add the chicken to the mixture, then stir in the buffalo sauce. Remove skillet from the heat and set aside.
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon a tablespoon of the baking mixture into each muffin cup. Top with about 1 tablespoon of the buffalo chicken mixture. Spoon 1 tablespoon baking mixture over the buffalo chicken in each muffin cup.
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