Buffalo Chicken Puff Pastry Bites
If you are looking for a crowd- pleasing, easy appetizer for a get together, these Buffalo Chicken Puff Pastry Bites are for you! They are crunchy, spicy and full of flavor! If you want a healthier spin on them, swap bell peppers in for the puff pastry.
Equipment
- Mini- Muffin Pan
- Cookie Sheet
Ingredients
- 1.5 cups Rotisserie Chicken shredded
- 1/2 cup Red Onion diced
- 1/4 cup Buffalo Sauce
- 1 Tbsp Butter melted
- 1/3 cup Mozzarella Cheese shredded
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Red Pepper Flakes optional
- 2 sheets Puff Pastry Or use 2 Bell Peppers instead of the Puff Pastry. You can also use 1 sheet Puff Pastry and 1 Bell Pepper.
- 1 Tbsp Green Onions sliced for garnish, optional
Instructions
- Pre-heat your oven to 400F.
- If you are using puff pastry, set it out on the counter to thaw for about 30 minutes while you prepare the chicken mixture. You will want to be able to unfold the puff pastry without it breaking. If you are only using puff pastry as the vessel, you will need 2 sheets. If you are using both bell pepper and puff pastry for the vessels, you will need one sheet of puff pastry and one large bell pepper. If you are using the bell peppers only, you will need 2 large bell peppers.
- Shred about 1.5 cups of a rotisserie chicken and place the shredded chicken into a mixing bowl.
- Add the diced red onion, buffalo sauce, mozzarella cheese, melted butter, and spices to the chicken and mix until will combined.
- When the puff pastry is thawed, unfold it and press the creases together so you have a smooth sheet. Cut the sheet into 4ths length wise, and then cut the strips into 4ths again, to make 16 squares. If you are using a bell pepper, slice it into 4ths, cutting the bell pepper where has its natural indents so the pieces are kind of like boats. Then cut those strips into 3rds.
- Put the puff pastry squares into the mini-muffin tin and the bell peppers on a parchment lined baking pan.
- Add a heaping ½ Tbsp of the chicken mixture to each puff pastry cup and bell pepper boat.
- Bake for 15 minutes until the puff pastry is golden brown and the bell peppers are slightly softened.
- Garnish with sliced green onions.
Notes
- If using raw chicken instead of Rotisserie chicken, place 1 chicken breast in a sauce pan and add the 1/4 cup buffalo sauce and 1 tbsp of butter to the pan. Cover and cook over medium heat until the chicken reaches 165F or is no longer pink in the middle. Let cool slightly and shred. Add the diced onion, spices, and cheese and mix well. Proceed to step 5 of the recipe.