Buffalo Chicken Quinoa Bites Food

BUFFALO CHICKEN QUINOA BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
• Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
• Bake in the preheated oven until browned around the edges, 18 to 22 minutes.

BUFFALO CHICKEN QUINOA BITES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• In a small bowl, combine Greek yogurt, blue cheese, garlic, dill, parsley, salt and pepper, to taste; set aside in the refrigerator.
• Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine quinoa, chicken, goat cheese, sharp cheddar, buffalo sauce, Panko, egg, flour, salt and pepper.
• Scoop the mixture evenly into the muffin tray, about 1 1/2 tablespoons for each. Place into oven and bake for 18-20 minutes, or until golden and set. Serve immediately with dipping sauce.

CHEESY BUFFALO CHICKEN SKULLS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet over medium heat, melt the butter. Add in the onion, garlic, celery and carrots and cook until softened, about 6 to 8 minutes. Add the shredded chicken and buffalo wing sauce and stir to coat.
• In a medium bowl, combine the cheddar and monterey jack cheeses. Unroll the pizza dough placing the long edge closest to you. Cut into six equal strips.
• Working one at a time, lay dough into skull cavities and press gently into the bottom and half way up the sides. Fill with the chicken mixture, shredded cheeses and a spoonful of blue cheese crumbles. Fold dough over filling and pinch edges together to seal.
• Bake for 18 minutes, remove from molds and place on a platter. Serve with carrot sticks, celery sticks and blue cheese dressing for dipping.
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