Buffalo Chicken Phyllo Cups |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This is a simple recipe that I created borrowing the Buffalo Chicken portion from a separate recipe. It's quick, easy, and is always a hit at parties! AND... It's from Buffalo... so no Ranch dressing allowed!! :-) The measurements for the ratio of Frank's Red Hot to dressing and bleu cheese is up to you, but this should give you a good place to start. Ingredients:
1 1/2 cups cooked chicken |
1/4 cup frank's red hot sauce (or to taste) |
1/2 cup bleu cheese salad dressing |
24 miniature phyllo cups |
1/2 cup blue cheese, crumbled |
24 carrot sticks, cut to 1 1/2-inch x 1/8-inch pieces |
1 celery rib, cut to 1 1/2-inch x 1/8-inch pieces |
Directions:
1. Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
2. Cook at 350 for 10-12 minutes, or until warmed through.
3. For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).
|
|