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Buffalo Chicken Puffs

Ingredients

  • 1 Package frozen puff pastry, thawed 

  • 1 Tbsp olive oil 

  • 4 oz cream cheese, room temperature 

  • 1/4 Cup (2 oz) buffalo wing sauce 

  • 1/4 Cup (2 oz) blue cheese dressing 

  • 1 Cup Shredded cooked chicken 

  • 1/4 cup plus 2 Tbsp Shredded cheddar, divided 

  • 1/4 cup plus 2 Tbsp shredded Monterey Jack cheese, divided 

  • Additional wing sauce, Blue cheese, green onion 

Preparation

Prep: Preheat oven to 400.

  • Roll each sheet of puff pastry into a 12x16 rectangle on a lightly floured surface. Cut pastry into 4 inch squares. 


  • Press dough into a regular sized muffin tin and bake for 10 minutes. Press down the centers after removing from the oven. 

(Puffs can be made 2-3 days ahead of time and kept in an airtight container).


  • Set oven to 350, and remove puffs from the muffin tin and place on a flat baking sheet. 


  • In a mixing bowl beat together cream cheese, Buffalo wing sauce and blue cheese dressing until creamy. Add in shredded chicken, 1/4 cup of cheddar cheese and a 1/4 cup of Monterey Jack cheese. Stir to combine. 


  • Spoon a heaping tablespoon of the Buffalo chicken mixture into the prepared puff pastry.  If you have any leftover mixture, spread it amongst the cups. Sprinkle the tops with the reserved cheese. 


  • Bake for eight to 10 minutes or until the cheese is melted and bubbly. Remove and allow to cool slightly before serving. 

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