Buffalo Chicken Bombs
Ingredients
- 3 cslow cooker pulled buffalo chicken
our recipe makes five cups – freeze the rest
- 4 ozcream cheese
- ¼ cblue cheese dressing
plus more for serving
- 2 tbspcrumbled blue cheese
plus more for serving
- ¼ cmonterey jack cheese
shredded
- ¼ cfontina cheese
shredded
- ¼ cgouda
shredded
- 1 tbspfranks redhot original hot sauce
- 2 packagesrefrigerated pillsbury grands! buttermilk biscuits
they come 8 per package
- 2 tbspbutter
melted
- 1 tspkosher salt
Directions
- 1
Prepare our recipe for Pulled Buffalo Chicken and measure out three cups. (Freeze the remaining two cups in an airtight zipper seal bag to be used in another recipe.)
- 2
Preheat oven to 350 degrees F.
- 3
In a medium saucepan, place cream cheese, blue cheese dressing, crumbled blue cheese, jack cheese, Fontina cheese, Gouda and Frank’s hot sauce.
- 4
Whisk over medium heat to melt everything together.
- 5
Remove from heat and stir in the Buffalo Chicken, then spread out on a sheet tray and place in the refrigerator to cool.
- 6
After cooling, divide into 16 portions using a rubber spatula to make a 4X4 pattern to make 16 equal portions.
- 7
Spray a 13×9-inch casserole dish with non-stick pan spray.
- 8
Open the biscuit packages and begin rolling out each biscuit to a five-inch circle. You can do them all at once or one at a time as you fill.
- 9
Place one portion of the Buffalo Chicken into the center of the flattened biscuit and pull up the back side to front side and pinch. Then pinch the edges closed so it looks like a pierogi. Finally pull the left and right edges to the center and pinch. (Refer back to photos in post above.)
- 10
Turn each one over and place in baking dish, seam side down. Line up six down the center from one end to the other, then finish with five on each side.
- 11
Bake for about 30-35 minutes or until the tops are golden brown.
- 12
As soon as the pan comes out of the oven, brush on the melted butter and sprinkle on the kosher salt.
- 13
Serve immediately with additional blue cheese dressing, crumbled blue cheese and more Franks hot sauce.
Buffalo Chicken Bombs
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About this Recipe
Craving a crowd-pleasing appetizer that brings the heat and a whole lot of cheesy goodness? These Buffalo Chicken Bombs are your answer, delivering all the bold flavors of classic buffalo wings in a fun, irresistible bite-sized package.
The secret to these indulgent bombs lies in using pre-prepared slow cooker pulled buffalo chicken, ensuring tender, flavorful meat every time. A unique blend of cream cheese, blue cheese, Monterey Jack, Fontina, and Gouda melts into a gooey, savory filling, perfectly balanced by the convenience of refrigerated buttermilk biscuits. This combination guarantees a satisfying texture and complex flavor profile that will have everyone reaching for more.
Prepare for a delightful explosion of flavor with every bite. You'll experience the tang and heat of Frank's RedHot, mellowed by the richness of multiple cheeses and the cool creaminess of blue cheese dressing, all encased in a soft, golden biscuit. The pulled buffalo chicken remains juicy and tender, providing a hearty core to this appetizer. This is a savory, spicy, and incredibly comforting treat, perfect for sharing.
Feel free to adjust the heat level by adding more or less Frank's RedHot Original Hot Sauce to the filling. If you're not a fan of blue cheese, you can increase the amount of Monterey Jack or another mild, melty cheese like mozzarella, though the blue cheese does add a wonderful tang. For a different texture, consider adding a sprinkle of finely chopped celery to the chicken mixture for a subtle crunch.
These Buffalo Chicken Bombs are an ideal appetizer for game days, casual gatherings, or any occasion where you want to impress with minimal fuss. Serve them warm, alongside extra blue cheese dressing for dipping and an extra bottle of Frank's RedHot for those who crave more fire.