Description
Buffalo Blitz Bites are a flavorful appetizer featuring a spicy chicken and cheese filling wrapped in flaky puff pastry. This recipe combines shredded rotisserie chicken with a creamy blend of cream cheese, melted butter, hot sauce, and Cajun seasoning, baked to golden perfection. Served with a tangy carrot and celery slaw and ranch dressing, these bites bring the perfect balance of heat, creaminess, and crunch, ideal for game day or casual gatherings.
Ingredients
Units
Scale
Slaw
- 1 large carrot, peeled and grated (optional)
- 1 large stalk celery, thinly sliced
- 2 Tbsp. apple cider vinegar
- Kosher salt, to taste
Filling
- 6 oz. cream cheese, softened
- 6 Tbsp. unsalted butter, melted
- 1/3 cup hot sauce
- 1 1/2 tsp. store-bought or homemade Cajun seasoning
- 2 1/4 cups chopped rotisserie chicken (about 12 oz.)
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup blue cheese crumbles, plus more for serving
- 4 Tbsp. sliced chives, divided
Pastry
- All-purpose flour, for dusting surface
- 1 (8 1/2-oz.) sheet puff pastry
- Cooking spray
To Serve
- Ranch dressing
Instructions
- Prepare the Slaw: Preheat your oven to 450°F. In a small bowl, toss the grated carrot, thinly sliced celery, and apple cider vinegar with a pinch of kosher salt. Set this mixture aside until ready to serve; it will provide a fresh, tangy contrast to the spicy bites.
- Make the Filling: In a large bowl, combine softened cream cheese, melted unsalted butter, hot sauce, and Cajun seasoning. Stir until you achieve a smooth, creamy mixture. Fold in the chopped rotisserie chicken, shredded cheddar cheese, blue cheese crumbles, and 3 tablespoons of sliced chives to evenly distribute all ingredients.
- Prepare the Puff Pastry: Lightly flour a clean surface and roll out the puff pastry sheet into a 12-inch by 10-inch rectangle. Using a bench scraper or sharp knife, cut the dough into 12 equal squares.
- Assemble the Bites: Spray a standard 12-cup muffin tin with cooking spray to prevent sticking. Press one puff pastry square into each muffin cup, lightly pushing it to cover the bottom and sides. Fill each pastry cup with the prepared chicken and cheese mixture.
- Bake: Place the muffin tin in the preheated oven and bake the bites for 17 to 20 minutes, or until the puff pastry is golden brown and the filling is bubbly. Once baked, allow the bites to cool in the tin for 5 to 10 minutes to set.
- Serve: Carefully transfer the Buffalo Blitz Bites to a serving platter. Top each with a spoonful of the reserved carrot and celery slaw and sprinkle with the remaining 1 tablespoon of chives. Serve alongside ranch dressing for dipping.
Notes
- If you prefer milder heat, reduce the amount of hot sauce or choose a milder variety.
- The carrot in the slaw is optional but adds a nice crunch and balance to the spicy bites.
- Rotisserie chicken helps save prep time, but you can substitute with cooked shredded chicken breast.
- For an extra crunchy texture, add more blue cheese crumbles on top before baking.
- Make sure the cream cheese is fully softened to mix evenly in the filling.
- Serve these bites fresh for the best flaky texture; leftovers can be reheated in the oven to crisp up the pastry.
Nutrition
- Serving Size: 2 bites
- Calories: 350
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 65 mg
