Description
Buffalo Blitz Bites are a delicious and spicy appetizer featuring a creamy blend of cream cheese, butter, hot sauce, and Cajun seasoning mixed with rotisserie chicken and cheeses, all baked in flaky puff pastry squares. Topped with a crisp carrot and celery slaw and served with ranch dressing, these bites offer a perfect combination of tangy, savory, and spicy flavors ideal for game day or party snacks.
Ingredients
Scale
Vegetables and Toppings
- 1 large carrot, peeled, grated (optional)
- 1 large stalk celery, thinly sliced
- 2 Tbsp. apple cider vinegar
- Kosher salt, to taste
- 4 Tbsp. sliced chives, divided
- 1/4 cup blue cheese crumbles, plus more for serving
- Ranch dressing, for serving
Cheese and Dairy
- 6 oz. cream cheese, softened
- 6 Tbsp. unsalted butter, melted
- 1 1/2 cups shredded cheddar cheese
Protein
- 2 1/4 cups chopped rotisserie chicken (about 12 oz.)
Seasonings and Condiments
- 1/3 cup hot sauce
- 1 1/2 tsp. store-bought or homemade Cajun seasoning
Pastry and Baking
- 1 (8 1/2-oz.) sheet puff pastry
- All-purpose flour, for surface
- Cooking spray
Instructions
- Prepare the Slaw: Preheat the oven to 450°F. In a small bowl, combine the grated carrot, thinly sliced celery, apple cider vinegar, and a pinch of kosher salt. Toss well and set aside to marinate until ready to serve, allowing flavors to meld and the vegetables to slightly soften.
- Mix the Filling: In a large bowl, blend the softened cream cheese, melted unsalted butter, hot sauce, and Cajun seasoning until smooth and thoroughly combined. Gently fold in the chopped rotisserie chicken, shredded cheddar cheese, blue cheese crumbles, and 3 tablespoons of sliced chives until the mixture is well distributed and creamy with chunks of chicken and cheese throughout.
- Prepare the 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 into 12 equal squares, carefully handling the dough to avoid tearing.
- Assemble in Muffin Tin: Spray a standard 12-cup muffin tin with cooking spray. Place one puff pastry square into each muffin cup, gently pressing the pastry into the bottom and sides to form a cup shape. Fill each puff pastry cup with the prepared chicken and cheese mixture, distributing it evenly among the 12 cups.
- Bake the Buffalo Bites: Place the muffin tin in the preheated oven and bake for 17 to 20 minutes until the puff pastry is golden brown and the filling is hot and bubbling. After baking, let the bites cool in the tin for 5 to 10 minutes to set and make removal easier.
- Garnish and Serve: Transfer the Buffalo Blitz Bites carefully to a serving platter. Top each bite with some of the reserved carrot and celery slaw and sprinkle the remaining 1 tablespoon of sliced chives over the top. Serve immediately with ranch dressing on the side for dipping, enhancing the creamy and spicy flavors.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling consistency.
- You can adjust the level of heat by varying the amount or type of hot sauce used in the filling.
- If puff pastry is frozen, thaw it completely according to package instructions before rolling and cutting.
- For a crispier bottom crust, bake the bites on a preheated baking sheet before transferring to the muffin tin, or sprinkle a little cornmeal in the tin cups prior to adding the dough.
- These bites are best served warm but can be reheated in an oven set to 350°F for about 10 minutes.
- Substitute blue cheese with additional cheddar or a milder cheese if preferred.
Nutrition
- Serving Size: 2 bites
- Calories: 320
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 65 mg
