BUFFALO CHICKEN EMPANADAS

·    2 cups rotisserie chicken, shredded
·    1 package Pillsbury Grands! Biscuits
·    1/4 cup butter
·    3/4 cup wing sauce
·    For the sauce:
·    1/2 cup sour cream
·    1/2 cup crumbled blue cheese
·    1/4 cup mayonnaise
·    1 small clove garlic
·    1 tablespoon buttermilk
·    Juice of 1/2 lemon
·    Salt & pepper

Whisk together the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice.  Season with salt and pepper and refrigerate until you’re ready to use as the dip..
Preheat the oven to 375°.  In a saucepan over medium heat combine the butter and  wing sauce and simmer over low heat until butter is melted.
In a bowl, toss together the chicken and the sauce.  Lay the biscuits onto an un-greased cookie and press down to flatten.  Spoon the chicken mixture evenly over the biscuits. Fold over one side of the biscuit onto the other half and use a fork to firmly seal the chicken pocket. Bake for 12-15 minutes, until golden brown. Serve with the blue cheese dip, carrots and celery. A great solution to fulfill my buffalo wing craving!



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