Happy SUPERBOWL weekend! Little confession, I get more excited about the appetizer bites like these buffalo chicken cups than I do about the actual game ????. They're the perfect adorable little appetizer bites (adorable because they're bite size in mini phyllo cups haha)! This great game day party (or any day) recipe is a delicious blend of chicken, cheese, ranch seasoning, and spicy buffalo sauce with the perfect crunch. It's also SO easy to make; one pot (INSTANTPOT) recipe.
There is a perfect balance of cheese and Frank's RedHot Wing Buffalo sauce for this recipe.
If you're looking for some other fun appetizers for game day check these out!
THE BEST Guacamole, Creamy Garlic & Bacon Stuffed Mushrooms, Spicy Shrimp Tacos with Cilantro Garlic & Refried Beans, Bacon Wrapped Dates with Cheese
HOW TO MAKE Appetizer Bites: Buffalo Chicken Cups
{printable version with measurements below}
- Preheat oven to 350°
- Add chicken stock or water to Instant Pot®
- Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 12 minutes (they will cook faster than that, but the extra time makes them easier to shred).
- Once it is done pressure cooking, leave it to do a natural pressure release for about 10 minutes.
- Remove the lid and drain most of the liquid before you begin to shred the chicken
- From there, add Frank's hot sauce, diced onion, softened cream cheese, ranch seasoning and half of your cheddar cheese to the Instant Pot® and mix.
- Set Instant Pot® to the high sauté setting and use a spatula to blend and stir all your ingredients together making sure none are burning at the sides or bottom of the pot. Constantly stir until cream cheese and shredded cheese has completely melted and all ingredients have combined.
- Place phyllo cups on a baking sheet and place in the oven for about 3 minutes until they begin to look golden brown
- Spoon filling into phyllo cups, then sprinkle with leftover shredded cheese then place back in the oven for about 2 minutes to get the cheese nice and melted. Garnish with chopped green onions and serve immediately (if you're adding bleu cheese on top add crumbles right when it comes out of the oven!)
- Serve with Frank's RedHot sauce on the side (also a side of Ranch dressing if you want the mild option!). If serving as a dip instead of bite size cups follow same instructions with an oven safe bowl and serve with tortilla strips, pretzels or celery sticks! 🙂
ENJOY!
Tag @bingeworthybites Instagram
Looking for MORE recipes? Don’t worry, I gotchu. Try oven roasted peanut butter GOLD, sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, Sopapilla [Churro] Cheesecake Bars or my favorite pumpkin roll delight!
Appetizer Bites: Buffalo Chicken Cups
Equipment
Ingredients
- 1 cup low sodium chicken stock or water
- 1 lb chicken thigh, boneless/skinless
- ½ cup frank's redhot buffalo wing sauce
- ½ onion, diced
- 8 oz cream cheese, softened *(1 block of cream cheese=8oz)
- 3 tablespoon ranch seasoning
- 1 cup cheddar cheese, shredded
- 3 packages phyllo cups (15 mini cups per package)
- ¼ cup bleu cheese crumbles (optional*)
- chopped green onion to garnish
Instructions
- Preheat oven to 350°
- Add chicken stock or water to Instant Pot®
- Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 12 minutes (they will cook faster than that, but the extra time makes them easier to shred).
- Once it is done pressure cooking, leave it to do a natural pressure release (leave the lid on and don't touch it) for about 10 minutes.
- Remove the lid and drain most of the liquid before you begin to shred the chicken
- From there, add Frank's hot sauce, diced onion, softened cream cheese, ranch seasoning and half of your cheddar cheese to the Instant Pot® and mix.
- Set Instant Pot® to the high sauté setting and use a spatula to blend and stir all your ingredients together making sure none are burning at the sides or bottom of the pot. Constantly stir until cream cheese and shredded cheese has completely melted and all ingredients have combined.
- Place phyllo cups on a baking sheet and place in the oven for about 3 minutes until they begin to look golden brown
- Spoon filling into phyllo cups, then sprinkle with leftover shredded cheese then place back in the oven for about 2 minutes to get the cheese nice and melted. Garnish with chopped green onions and serve immediately (if you're adding bleu cheese on top add crumbles right when it comes out of the oven!) -ENJOY!
- Serve with Frank's RedHot sauce on the side (also a side of Ranch dressing if you want the mild option!). If serving as a dip instead of bite size cups follow same instructions with an oven safe bowl and serve with tortilla strips, pretzels or celery sticks! 🙂
Nutrition
*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchase
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