Saturday, February 4, 2012
Buffalo Chicken Football Pockets
-1/2 Tbs butter (or butter substitute)
-10 frozen empanada disks, thawed (we use Goya)
-About 10 shakes of hot sauce
Preheat oven to 350 degrees and cover two baking sheets with foil.
In a large pan, melt the 1/2 Tbs of butter or butter substitute over medium heat. Add shredded chicken and toss around to even coat and warm through. Store bought rotisserie chicken works great when you need shredded chicken in a pinch, but you can also cook up a couple of chicken breasts ahead of time and shred those. Once meat is warmed through, add cream cheese, 1 oz at a time and allow to melt into the chicken. Once cream cheese is melted, add 3 tsp of ranch seasoning and 3 Tbs of hot sauce and stir until well combined. Remove from heat and fold in blue cheese crumbles. Set mixture aside until ready to fill football pockets.
The process of making the footballs is a little tricky, but totally worth the cute results! We've included some step by step pictures to help make things more simple. First, lay an empanada disk on a cutting board.
Bake for 20-25 minutes or until golden brown.
For a super simple dipping sauce, fold together sour cream, ranch seasoning, blue cheese, and hot sauce.
Tall and Small