Buffalo Chicken Quinoa Fritters Closet Cooking Food

BUFFALO CHICKEN-QUINOA BAKE

Steps:

• Heat oven to 350°F.
• Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until tender.
• Spoon quinoa into large bowl. Add all remaining ingredients except 1 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. (Or if preparing ahead of time, spoon into freezer-proof 13x9-inch pan sprayed with cooking spray. Wrap with foil. Freeze up to 3 months.)
• Bake 25 to 30 min. or until heated through. (Or if baking frozen casserole, unwrap casserole; cover with additional foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. Or thaw frozen casserole in refrigerator overnight. Bake, uncovered, 35 to 40 min. or until heated through.)

BUFFALO CHICKEN QUINOA FRITTERS

Steps:

• Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool enough to handle.
• Mix the cooked quinoa with the chicken, hot sauce, onion, cheddar cheese, blue cheese, egg, breadcrumbs, salt and pepper, adding more breadcrumbs if required to allow it to hold its shape.
• Heat the oil in a pan over medium heat.
• Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

BUFFALO CHICKEN FRITTERS

Steps:

• Whisk egg in a large mixing bowl. Add chicken, bread crumbs, wing sauce, celery, blue cheese, and carrot. Mix well until evenly combined.
• Form mixture into 6 patties and place on a baking sheet. Freeze until firm, about 30 minutes.
• Heat oil in a large skillet over medium-high heat. Add fritters and cook, undisturbed, about 5 minutes. Carefully flip fritters and cook for 5 minutes more. Transfer patties to a paper towel-lined plate. Repeat with any remaining fritters.

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.