Super Bowl Snacks!
So it’s no surprise to my friends that I could essentially live on anything filled/covered/touching buffalo sauce. I tend to have a buffalo chicken wrap once a week (and other buffalo snacks if I can sneak them in). Here are two buffalo-laden recipes that I’ve made a bunch of times that you (or your friends) might enjoy.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 10 Jalapeño poppers Calories: 147 kcal
Ingredients (I usually double the amount of everything cause they’re so good! You could also cut them into smaller pieces to get more servings)
5 jalapeno peppers
4 oz cream cheese softened
4 oz pepper jack cheese grated
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch Kosher salt and pepper
1 can refrigerated crescent roll dough
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Slice the jalapeño peppers in half lengthwise and scoop out the seeds and ribs. (If you like spicier, I recommend leaving some seeds in).
In a small bowl mix the cream cheese, pepper jack cheese, garlic powder, onion powder, and salt and pepper. You can also use a food processor to mix everything.
Fill the jalapeño pepper halves with the cheese mixture. Don’t overfill or the cheese will ooze out while baking.
Unroll the crescent roll dough leaving the triangles together and pinching the perforations together. Cut thin strips (about 1/2 inch wide) of dough and wrap one or two pieces around each pepper half.
Make an egg wash by combining the egg and about one tablespoon of water. Mix well. Place the poppers on your baking sheet, and brush a thin layer of egg wash on each one.
Bake for about 15 minutes or until the poppers are golden brown. Remove from the oven, serve immediately and enjoy!
Buffalo Chicken Dip
1 Package (8 oz) softened cream cheese (or Neufchatel), softened
1 can (10 oz) of chunk white chicken, drained or 1 cup of shredded rotisserie chicken (leave out the chicken to make the dish vegetarian!)
1/2 cup of buffalo wing sauce (Frank’s Red hot is a good go-to – they make a specific buffalo one, too)
1/2 cup ranch or blue cheese salad dressing
2 cups (8 oz bag) shredded Colby/Monterrey-Jack cheese
Baguette slices or bag of tortilla chips
Preheat oven to 350°
Spread softened cream cheese into an ungreased , shallow 1 quart baking dish.
Layer with chicken, buffalo sauce, and salad dressing. Cover with the shredded cheese.
Bake, uncovered, 20-25 minutes or until cheese is melted. Stir to mix the cheese (the shredded cheese tends to stiffen on top, so mixing it up makes it more of a dip).
Hopefully if you’re a buffalo fan like me, you might enjoy these recipes, too! I’ll be making the buffalo dip tonight to bring to my friend’s party!