Description
Spicy buffalo chicken bombs deliver explosive flavor in compact, handheld bites. Creamy cheese and zesty hot sauce combine with tender chicken, creating an irresistible appetizer that will excite your taste buds at any gathering.
Ingredients
Scale
Protein:
- 3 cups slow cooker pulled buffalo chicken
Cheeses:
- 4 ounces (113 grams) cream cheese
- ¼ cup (30 grams) blue cheese, crumbled
- ¼ cup (30 grams) Monterey Jack cheese, shredded
- ¼ cup (30 grams) Fontina cheese, shredded
- ¼ cup (30 grams) Gouda cheese, shredded
Additional Ingredients:
- ¼ cup blue cheese dressing
- 1 tablespoon Frank’s RedHot Original Hot Sauce
- 2 packages Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
Instructions
- Craft the pulled buffalo chicken mixture ahead of time, ensuring 3 cups are prepared for this recipe. Reserve remaining portions for future use.
- Heat the oven to a precise 350°F, creating an ideal baking environment.
- Combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce in a saucepan. Whisk thoroughly until the mixture transforms into a smooth, creamy consistency.
- Remove cheese mixture from heat and gently fold in the buffalo chicken, ensuring even distribution.
- Spread the combined mixture onto a sheet tray and refrigerate until completely cooled and slightly firmed.
- After cooling, meticulously divide the mixture into 16 uniform portions using a rubber spatula, creating a precise 4×4 grid.
- Coat a 13×9-inch casserole dish with non-stick spray to prevent potential sticking.
- Carefully roll each biscuit into a 5-inch circular shape, creating a delicate base for the filling.
- Position one portion of buffalo chicken mixture directly in the biscuit’s center.
- Carefully fold the biscuit’s edges, creating a sealed pocket by pulling the back over the filling and pinching edges together. Ensure complete closure by bringing left and right sides to the center.
- Arrange filled biscuits seam-side down in the casserole dish, strategically placing 6 biscuits in the center row and 5 on each side.
- Bake for 30-35 minutes until tops achieve a beautiful golden-brown coloration.
- Immediately after removing from the oven, brush with melted butter and sprinkle kosher salt for enhanced flavor.
- Serve piping hot, accompanied by additional blue cheese dressing, crumbled blue cheese, and extra Frank’s RedHot sauce for dipping.
Notes
- Prep Ahead: Freeze extra pulled Buffalo chicken for future quick meals, maximizing recipe efficiency.
- Cheese Fusion: Blend multiple cheese varieties to create a rich, complex flavor profile that elevates the entire dish.
- Sealing Technique: Carefully pinch biscuit edges to prevent filling leakage, ensuring each bomb remains perfectly intact during baking.
- Versatile Serving: Customize dipping sauces and toppings to match personal heat and flavor preferences.
- Temperature Precision: Maintain consistent oven temperature for uniform golden-brown biscuit tops and thorough internal heating.
- Quick Serving: Enjoy immediately after baking to experience optimal texture and temperature of the crispy, cheesy Buffalo Chicken Bombs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 250
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 40 mg