Kickin Buffalo Cheese Bites Recipes

Steps:

• Dice the chicken into small cubes, (about the size of your pinky nail). Sprinkle with salt and pepper, to taste. Heat a medium saute pan over medium heat and coat the bottom with a little oil. Add the chicken and saute until cooked through. Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined. Add the chicken and pulse to combine but still coarsely chopped.
• Lay out an even number of wonton wrappers (10 should be enough). Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water. Cover with another wrapper and crimp the edges so they are tightly sealed. Repeat with remaining wrappers and filling.
• Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot. Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy. Remove to paper towels to drain. Arrange the bites on a serving platter and drizzle with balsamic vinegar. Serve with ranch dressing and enjoy.

Steps:

• In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
• While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with ¿ that's what I did. I don't, technically, have a set of actual measuring spoons.)
• Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
• Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.

Steps:

• Toss 1 pound cheese curds with 1 tablespoon flour; set aside. Whisk 1 cup each flour and lager with 1/2 teaspoon paprika. Working in small batches, dip the curds in the batter using a slotted spoon; let the excess drip off, then deep-fry in 1 inch of 375 degrees F vegetable oil until golden, about 1 minute. Drain on paper towels. Mix cup mayonnaise with 1 grated small garlic clove; serve with the fried cheese curds.

Steps:

• Cut cheese slices diagonally in half. Toss chicken with sauce. Top crackers with cheese and chicken mixture; place 6 on microwaveable plate.
• Microwave on HIGH 10 to 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.
• Drizzle with dressing. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
• Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
• Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
• Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
• Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

Steps:

• Set the cheese packet from dinner mix aside. In a large saucepan, bring water to a boil. Add macaroni; cook until tender, 8-10 minutes. Drain. Stir in the contents of the cheese packet, milk, cheese sauce and butter., Press 2 tablespoonfuls into greased miniature muffin cups. Cover and refrigerate for 3 hours or overnight., Place the hot sauce, flour, egg and onions in separate shallow bowls. Remove macaroni bites from cups. Dip in the hot sauce and flour, then coat with egg and onions. Place 2 in. apart on a lightly greased baking sheet., Bake at 400° until golden brown, 12-15 minutes. Serve with dressing.

Steps:

• 1. cut cheese slices diagonally in half. toss chicken with sauce. Top cracker with cheese and ckien mixture; place 6 on microwaveable plate 2. microwave on high 10 to 15 sec. or until cheese begins to melt. Repeat w/ remaining topped crackers 3. drizzle with dressing, serve them