Buffalo Blitz Bites Are The Showstopping Game Day App You Need

Brooke Caison
·1 min read

Yields: 6 servings

Prep Time: 15 mins

Total Time: 45 mins

Ingredients

  • 1

    large carrot, peeled, grated (optional)

  • 1

    large stalk celery, thinly sliced

  • 2 tbsp.

    apple cider vinegar

  • Kosher salt

  • 6 oz.

    cream cheese, softened

  • 6 tbsp.

    unsalted butter, melted

  • 1/3 c.

    hot sauce

  • 1 1/2 tsp.

    store-bought or homemade Cajun seasoning

  • 2 1/4 c.

    chopped rotisserie chicken (about 12 oz.)

  • 1 1/2 c.

    shredded cheddar

  • 1/4 c.

    blue cheese crumbles, plus more for serving

  • 4 tbsp.

    sliced chives, divided

  • All-purpose flour, for surface

  • 1

    (8 1/2-oz.) sheet puff pastry

  • Cooking spray

  • Ranch dressing, for serving

Directions

  1. Preheat oven to 450°. In a small bowl, toss carrot, celery, and vinegar with a pinch of salt; set aside until ready to serve.

  2. In a large bowl, stir cream cheese, butter, hot sauce, and Cajun seasoning until smooth and combined. Fold in chicken, cheddar, blue cheese, and 3 Tbsp. chives until distributed.

  3. On a lightly floured surface, roll puff pastry to a 12" x 10" rectangle. Using a bench scraper or sharp knife, portion dough into 12 squares.

  4. Spray a standard 12-cup muffin tin with cooking spray. Place a square in each well, lightly pressing into bottom of pan. Fill cups with chicken mixture.

  5. Bake bites until pastry is golden brown and tops are bubbling, 17 to 20 minutes. Let cool in tin 5 to 10 minutes.

  6. Transfer bites to a platter. Top with reserved carrot mixture and remaining 1 Tbsp. chives. Serve with ranch dressing alongside.

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