Buffalo Chicken Phyllo Cups Recipes

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).

CHICKEN & CHANTERELLE PHYLLO CUPS

Steps:

• Preheat oven to 350 degrees.
• Saute mushrooms, leeks & salt in butter until softened.
• Add white wine & simmer until liquid is absorbed.
• In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
• Stir in shredded chicken & cilantro.
• Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
• Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
• Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
• Repeat steps 3 & 4 until all of the phyllo sheets have been used.
• Fill each cup about 2/3 full with chicken & cheese mixture.
• Fill cups the last third with mushroom & leek mixture.
• Sprinkle the top of each cup with remaining breadcrumbs.
• Bake uncovered at 350 degrees for 25-30 minutes.
• Cool for 5 minutes before removing from muffin tin.

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 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.