Name: Spicy Buffalo Chicken Mini Quiches
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: American cuisine
Ingredients: 2 cup shredded chicken (cooked, rotisserie chicken works well); 0.5 cup buffalo sauce; 4 oz cream cheese (softened); 1 cup cheddar cheese (shredded); 12 pcs mini pastry shells (frozen, thawed); 0.25 cup blue cheese crumbles; 2 tbsp scallions (chopped, for garnish); 1 pcs egg (large)

Bite-sized buffalo chicken quiches, topped with crumbled blue cheese and a drizzle of ranch, are arranged on a rustic wooden board, ready to be enjoyed.

These fiery buffalo chicken mini quiches are bursting with bold flavor, perfect for any game day or party spread. Tender shredded chicken is generously tossed in a zesty, piquant buffalo sauce and then combined with creamy cheeses, creating a rich and satisfying filling. This delectable mixture is then baked in flaky pastry shells until golden brown and bubbling. Each bite offers an exciting combination of spicy heat, savory chicken, and creamy textures, making them an irresistible hot appetizer that's easy to hold and enjoy.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 12

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Ensure your mini pastry shells are thawed according to package directions.
2In a medium bowl, combine the shredded chicken and buffalo sauce. Stir until the chicken is evenly coated and set aside.
3In a separate large bowl, beat the softened cream cheese until smooth. Add the shredded cheddar cheese and the egg, mixing until well combined.
4Gently fold the buffalo chicken mixture into the cream cheese and cheddar mixture. Be careful not to overmix.

Assembly and Baking

1Arrange the thawed mini pastry shells on a baking sheet. Spoon the buffalo chicken mixture evenly into each pastry shell, filling them about two-thirds full to prevent overflow.
2Bake for 18-22 minutes, or until the pastry is golden brown and the filling is set and lightly browned on top.
3Remove the quiches from the oven and let them cool on the baking sheet for a few minutes before transferring to a serving platter.

Serving

1Garnish the warm mini quiches with blue cheese crumbles and chopped scallions before serving. Enjoy them hot as a delicious appetizer.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Ensure your mini pastry shells are thawed according to package directions.
2In a medium bowl, combine the shredded chicken and buffalo sauce. Stir until the chicken is evenly coated and set aside.
3In a separate large bowl, beat the softened cream cheese until smooth. Add the shredded cheddar cheese and the egg, mixing until well combined.
4Gently fold the buffalo chicken mixture into the cream cheese and cheddar mixture. Be careful not to overmix.

Assembly and Baking

1Arrange the thawed mini pastry shells on a baking sheet. Spoon the buffalo chicken mixture evenly into each pastry shell, filling them about two-thirds full to prevent overflow.
2Bake for 18-22 minutes, or until the pastry is golden brown and the filling is set and lightly browned on top.
3Remove the quiches from the oven and let them cool on the baking sheet for a few minutes before transferring to a serving platter.

Serving

1Garnish the warm mini quiches with blue cheese crumbles and chopped scallions before serving. Enjoy them hot as a delicious appetizer.

Nutrition Information

Calories: 121 kcal
Protein: 8 g
Fat: 7 g
Carbs: 7 g

Nutrient	Per serving
Calories	121 kcal
Protein	8 g
Fat	7 g
Carbs	7 g

Tips

For extra spice, add a pinch of cayenne pepper to the chicken mixture. For less spice, reduce the amount of buffalo sauce.
To prevent soggy bottoms, partially bake the pastry shells for 5-7 minutes before adding the filling, if desired.
Serve with a side of ranch or extra blue cheese dressing for dipping, balancing the spicy kick.