Description
Buffalo Blitz Bites are a delicious appetizer featuring a spicy, creamy chicken filling wrapped in flaky puff pastry. These bites combine the tangy heat of hot sauce and Cajun seasoning with rich cream cheese, cheddar, and blue cheese, complemented by a refreshing carrot and celery salad tossed in apple cider vinegar. Perfectly baked to golden perfection and served with ranch dressing, they make an irresistible finger food for gatherings.
Ingredients
Scale
Vegetable Salad
- 1 large carrot, peeled and grated (optional)
- 1 large stalk celery, thinly sliced
- 2 Tbsp. apple cider vinegar
- Kosher salt, to taste
Chicken Filling
- 6 oz. cream cheese, softened
- 6 Tbsp. unsalted butter, melted
- 1/3 cup hot sauce
- 1 1/2 tsp. store-bought or homemade Cajun seasoning
- 2 1/4 cups chopped rotisserie chicken (about 12 oz.)
- 1 1/2 cups shredded cheddar
- 1/4 cup blue cheese crumbles, plus more for serving
- 4 Tbsp. sliced chives, divided
Dough and Assembly
- All-purpose flour, for surface
- 1 (8 1/2-oz.) sheet puff pastry
- Cooking spray
- Ranch dressing, for serving
Instructions
- Prepare the Vegetable Salad: Preheat your oven to 450°F. In a small bowl, combine the peeled and grated carrot, thinly sliced celery, apple cider vinegar, and a pinch of kosher salt. Toss everything together and set aside to let the flavors meld until you’re ready to serve.
- Make the Chicken Filling: In a large bowl, mix together the softened cream cheese, melted unsalted butter, hot sauce, and Cajun seasoning until the mixture is smooth and well combined. Gently fold in the chopped rotisserie chicken, shredded cheddar, blue cheese crumbles, and 3 tablespoons of sliced chives to evenly distribute the ingredients throughout the filling.
- Roll and Cut Puff Pastry: Lightly flour a clean surface and roll out the puff pastry sheet into a 12 by 10-inch rectangle. Using a bench scraper or sharp knife, cut the dough carefully into 12 equal-sized squares, preparing them for the muffin tin.
- Assemble the Bites: Spray a standard 12-cup muffin tin with cooking spray to prevent sticking. Place one puff pastry square into each muffin cup, pressing gently to fit the bottom and sides. Fill each cup generously with the prepared chicken mixture.
- Bake the Buffalo Bites: Place the muffin tin in the preheated oven and bake the bites for 17 to 20 minutes, or until the puff pastry is puffed, golden brown, and the filling is bubbly. Once baked, allow them to cool in the muffin tin for 5 to 10 minutes to set.
- Serve and Garnish: Carefully transfer the warm Buffalo Blitz Bites to a serving platter. Top each bite with some of the reserved carrot and celery mixture and sprinkle the remaining 1 tablespoon of sliced chives. Serve alongside ranch dressing for dipping and enjoy this crowd-pleasing appetizer.
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breasts if preferred.
- Adjust the amount of hot sauce to control the spice level according to your taste.
- Grating the carrot is optional; you can also finely dice it for texture variation.
- Make sure the cream cheese is softened to easily mix with other ingredients.
- Leftover bites can be stored in the refrigerator and reheated in the oven for best texture.
- For a vegetarian version, substitute chicken with cooked and seasoned mushrooms or plant-based chicken alternatives.
Nutrition
- Serving Size: 2 Buffalo Blitz Bites
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
