Buffalo Chicken Bombs
Buffalo Chicken Bombs are a deliciously indulgent appetizer that perfectly combines spicy pulled Buffalo chicken with a medley of creamy cheeses, all wrapped in fluffy biscuits. Baked to golden perfection and served with blue cheese dressing and hot sauce, these bite-sized treats are sure to be a hit at your next gathering!
- Prep Time: 60 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups Slow Cooker Pulled Buffalo Chicken
- 4 ounces cream cheese
- ¼ cup blue cheese dressing
- 2 tablespoons crumbled blue cheese
- ¼ cup Monterey Jack cheese, shredded
- ¼ cup Fontina cheese, shredded
- ¼ cup Gouda cheese, shredded
- 1 tablespoon Frank’s RedHot Original Hot Sauce
- 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (16 total)
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
Instructions
- Prepare Slow Cooker Pulled Buffalo Chicken and measure out three cups.
- Preheat oven to 350°F.
- In a medium saucepan, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank's hot sauce. Whisk over medium heat until melted.
- Stir in the Buffalo Chicken and cool in the refrigerator.
- Divide cooled mixture into 16 portions.
- Spray a casserole dish with non-stick spray.
- Roll each biscuit into a five-inch circle. Place one portion of filling in the center and pinch edges to seal.
- Arrange bombs seam-side down in the baking dish.
- Bake for 30-35 minutes or until golden brown.
- Brush with melted butter and sprinkle with kosher salt. Serve warm with additional blue cheese dressing and hot sauce.
Nutrition
- Serving Size: 2 bombs (176g)
- Calories: 499
- Sugar: 1g
- Sodium: 1100mg
- Fat: 29.5g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33.4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Find it online: https://samiharecipes.com/buffalo-chicken-bombs/