Buffalo Chicken Phyllo Cups

"This is a simple recipe that I created borrowing the Buffalo Chicken portion from a separate recipe. It's quick, easy, and is always a hit at parties! AND... It's from Buffalo... so no Ranch dressing allowed!! :-) The measurements for the ratio of Frank's Red Hot to dressing and bleu cheese is up to you, but this should give you a good place to start."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
7
Yields:
24 mini cups
Serves:
6
Advertisement

ingredients

  • 354.88 ml cooked chicken
  • 59.14 ml Frank's red hot sauce (or to taste)
  • 118.29 ml bleu cheese salad dressing
  • 24 miniature phyllo cups
  • 118.29 ml blue cheese, crumbled
  • 24 carrot sticks, cut to 1 1/2-inch x 1/8-inch pieces
  • 1 celery rib, cut to 1 1/2-inch x 1/8-inch pieces
Advertisement

directions

  • 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).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes