These terrific little snacks are loaded with flavor... perfect for watching the big game or maybe even family game night.
This Mini Buffalo Style Chicken Empanadas recipe is adapted from Pillsbury…. It’s very simple… but I do have some tips to make it successful…
Roll the biscuits out using a rolling pin to about double the original size.… and bake them about 8-10 minutes…. keep an eye on them so the tops don’t burn.
Another tip I would say…. You really need to flour your board and hands otherwise the dough does stick to the rolling pin and the board.
For the chicken… I prefer to use cooked leftover chicken…. but you can use the canned chicken you find in the supermarket. This will make enough for 2 cans (10 each) of biscuits. If that’s too many for you… simply make one can and store the filling in the refrigerator for another night.
You can also make them ahead… be sure they are lightly floured so they don’t stick to the container or waxed paper when you stack them in the container.
Fill each rolled out biscuit with about a rounded teaspoon of filling…. I over-filled mine (I usually do) and they leaked…. but they were gobbled up just the same.
You can use any Buffalo wing sauce that you like… we didn’t know what to choose… so we guessed…. and we lucked out with a great sauce…. It’s called “Texas Pete Buffalo Style Chicken Wing Barbecue Sauce”….
Serve these with Bleu Cheese or Ranch Dressing….. yummmmm
Mini Buffalo Style Chicken Empanadas Recipe:
All you need:
About ¾ pound of cooked chicken, diced
½ cup chopped green onions
1/3 cup purchased Buffalo wing sauce
2 cans Refrigerated Biscuits (dinner size)
1 cup shredded Cheddar – Monterey Jack cheese
½ cup purchased blue cheese or ranch dressing
All you need to do:
Preheat oven to 375 degrees.
Combine a medium bowl, the cooked chicken, cheese, chopped green onions and Buffalo wing sauce.
On a floured board, roll out each biscuit to about double the original size.
Put about 1 heaping teaspoon of meat mixture on half of each circle.
Fold the one side of the circle over the side with the filling.
Press the edges firmly to seal.
Bake 10 minutes or until golden brown.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter