Buffalo Chicken Poppers with Avocado Bleu Cheese Dip

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Buffalo Chicken Poppers with Avocado Bleu Cheese Dip combine a spicy, creamy filling stuffed inside buttery crescent rolls with a cooling avocado bleu cheese dip. A perfectly satisfying appetizer recipe.

I pray you never have the displeasure of seeing Ben and me tackle a plate of buffalo chicken wings together.

We make quite the tragic team.

Ben literally dives in like he’s scarfing the last wing from the last chicken on earth. That is to say, buffalo sauce usually ends up on his forehead, earlobes and everywhere in between by the time he’s finished.

Me? I’m too prissy to eat buffalo wings the way buffalo wings were intended for fear of looking like, well, Ben, when I’m done, so I cut the meat off the bones with a knife and fork. I just…no, there’s no excuse. 

See? Quite the pair.

No matter how we go about eating them, the flavor of buffalo wings is something we both adore. And while we rarely indulge because they’re fried chicken wings tossed in (basically) butter, buffalo wings are the ultimate game watching grub, and no Super Bowl spread would be complete with out ‘em.

So for the third day of Super Bowl Recipes Week, I ditched the bones and butter, and packed all the intense, mouthwatering flavors of buffalo chicken wings into baked Buffalo Chicken Poppers! Buttery crescent rolls surround a ranch-flavored cream cheese and spicy buffalo chicken filling forming a tiny, 2-bite delight. Whee!

Start the poppers by getting the fillings ready. First things first is the cream cheese center. What would a popper be without a cream cheese center, I ask you?

Combine softened cream cheese with powdered ranch dip mix. You can use any kind of cream cheese – whipped, reduced fat, regular – I just wouldn’t advise fat-free as it tastes like plastic, and Buffalo Chicken Plastic Poppers just doesn’t have the same ring to it.

  

Next prepare the buffalo chicken. Chop one chicken breast into small pieces, season it with more ranch dip seasoning, then cook it in a hot pan with non-stick spray. Toss with a few Tablespoons buffalo wing sauce, and let the chicken cool.

  

BTW, I like Frank’s Buffalo Wing sauce the best. It’s just spicy enough, with that awesome, unmistakable buffalo flavahhh.

Finally, turn your attention to the crescent rolls, which will envelope the popper fillings in flaky goodness. You’ll want a package of 8.

Lay the rolls out on a flat surface, then cut each triangle in half, so you have 16 triangles total. (Picture below shows half the package.)

  

Lightly flatten each triangle so you have a little more surface area to work with, and spoon 1 teaspoon of the cream cheese filling in the center.

  

Add a spoonful of buffalo chicken on top.

Finally, bring all three sides of the triangle up to the top, and pinch the side seams together. It’s fine if a little buffalo sauce leaks out.

Finish the remaining poppers, and bake on a parchment paper or non-stick sprayed baking sheet according to package directions.

  

Try not to dive into these babies the second you pull them out of the oven. The smell of browning crescent rolls and bubbling buffalo sauce is intoxicating!

Serve the poppers with a cool and creamy twist on the standard ranch or bleu cheese dressing that usually accompanies buffalo wings, Avocado Bleu Cheese Dip. Simply mash one avocado until smooth, then stir in bleu cheese dressing. Easy, and ultra-refreshing.

Buffalo Chicken Poppers with Avocado Bleu Cheese Dip

Print this recipe!

Makes 16 poppers

Ingredients:
4oz cream cheese, softened (can use regular, whipped, 1/3 less fat, etc.)
3 teaspoons ranch dip mix, divided
1 large chicken breast, cut into small pieces
3-4 Tablespoons buffalo wing sauce
1, 8-count tube reduced fat crescent rolls

Avocado Bleu Cheese Dip
1 avocado
1/3 cup bleu cheese dressing

Directions:

  1. Preheat oven according to crescent roll package directions. Mix together cream cheese and 2 teaspoons ranch dip mix in a small bowl. Season chicken with remaining teaspoon ranch dip mix, and cook in a non-stick sprayed skillet. Toss with buffalo wing sauce, and set aside to cool.
  2. Lay crescent rolls out flat, and cut each triangle in half with a pizza cutter. Gently flatten each triangle, and place 1 teaspoon cream cheese mix in the center. Top with a spoonful of chicken. Bring all three sides of the crescent roll triangle to the top, then pinch all three seams to seal. Place on a baking sheet, and bake according to crescent roll package directions.
  3. While the poppers are baking, mash avocado until smooth. Stir in bleu cheese dressing, and serve with poppers.

Ughhhh, these were so much better than eating buffalo wings – not to mention, 1000% times easier!

The tangy-hot buffalo sauce and savory ranch cream cheese are incredible inside the flaky crescent rolls, and the avocado bleu cheese dip is the icing on top. :)

Serve the poppers fresh out of the oven, or at room temperature. I actually thought they were better cooled down a bit.

  

It is Sunday yet?! ;)

Now, lest you think all we’re going to do on Sunday is sit around eating corn dogs, cookie stuffed cookies, and cream cheese filled crescent rolls, I have an incredibly easy, light and HEALTHY option for your Super Bowl spread comin’ up tomorrow. :)

Have a great night, everyone!

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Comments

  1. [...] Buffalo Chicken Poppers with Avocado Bleu Cheese Dip [...]

  2. Theila 02.11.2012

    I can’t wait to try these. Great for a card party

  3. [...] better the second time, buffalo chicken poppers. Share this:SharePrintEmailFacebookTwitterLike this:LikeBe the first to like this post. [...]

  4. Brian 03.06.2012

    Oh man, it’s 9:52 AM Tuesday morning and I’m starving. This is just cruel and unusual punishment. I’ll definitely be trying this recipe. You should thank Frank’s for sharing on FB. I’ll be keeping an eye on your blog, always keen on good places to snag recipes!

    Cheers
    brian
    aka NorCalWingman

  5. Jake 03.06.2012

    I found that poaching the chicken breast, then shredding it and mixing with the sauce and ranch mix, provided a nice texture and was a little easier to close the poppers. Just a personal preference I suppose. Delicious either way though! Great recipe and thanks for sharing!

  6. TB 03.06.2012

    Just a fine point from a Buffalonian: If you are trying to avoid the chicken & butter approach, you should probably use Frank’s Red Hot ‘original’ since the ‘buffalo style’ variety is the former with added fat to dilute the flavor, which is basically how it’s done in Buffalo. On the other hand, there’s no real way around the health issue. Cream cheese isn’t exactly healthy…

  7. TB 03.06.2012

    Sorry, to clarify my previous post, Frank’s adds Canola Oil to their “Buffalo Wing” sauce. It’s in the ingredients list but doesn’t show up under the nutritional information because the serving size is so small and companies don’t have to label in milligrams, just grams. There is <1g of Canola per serving, thus '0g fat'.

  8. brittany 03.12.2012

    These sound wonderful! I’ve been making something similar, but instead of the rolls I use egg rolls. Can’t wait until I try this version! Thanks for sharing.

  9. Alyssa 06.10.2012

    I love your recipes and these were AMAZING!!! I also made the cheesecake strawberries for desert and had leftover ranch cream cheese that we used to dip celery in. delicious!

  10. [...]   photo source [...]

  11. Michelle 08.27.2012

    I wanted to share that I made these this past weekend and they were a huge hit with our friends that came over for poker night. Just wanted to say thanks. !!!

  12. [...] game, and with that came food. Lots of food. I decided to make Buffalo Chicken Poppers (courtesy of Iowa Girl Eats) and Cheeseburger Dip. And the deliciousness didn’t stop there: pickle wrap dip, cowboy [...]

  13. Kristen 10.04.2012

    Just made these and ate ALL of them! Yummy, thanks for the recipe:)

  14. ckp1969 11.10.2012

    Oh how delectible. They didn’t last near as long as we wanted

  15. Mark 12.31.2012

    Long time reader, rare commenter. These are the best recipe on your site. And tip to anyone making them, DO NOT skip the avacado in favor of regular blue cheese. Just takes the whole recipe to new heights. Making these tonight for a New Year’s Eve party!

  16. Michelle 01.20.2013

    Hi! i have a question on how you make these poppers. Do you cook the chicken seperately, then cut them up, add the mix, and the sauce and bring them all together in the pan? Thanks!

  17. Jamie 02.04.2013

    I made these for the Superbowl and they were a bit hit! So good and so easy to make!

  18. Arreyn Grey 04.01.2013

    I just made these to eat while watching the baseball game tonight– my husband LOVES them!! I cut down the amount of buffalo sauce just a little, and fed them to my 16-month-old son– he loves them, too! I’m not the best cook in the world (definitely still learning) but the recipe was super easy, and my husband outright said, “Babe, you need to make these again soon.” High praise indeed! Thanks for the great recipe!

    Side note: these went great with the loaded baked potato slices I made as a side.

  19. Kelly 04.10.2013

    Can you freeze these uncooked?

    • Iowa Girl Eats 04.10.2013

      I’m sorry I don’t know, I’ve never tried!

    • Priscilla 06.30.2013

      I think you could probably freeze them after you cook them. I just made these but used ranch dressing and added bacon. Very good.

  20. These went over incredibly well at a family get together!

    http://jaytriedandtrue.blogspot.com/2013/03/buffalo-chicken-poppers.html

  21. julie 12.30.2013

    I made these over the weekend and they were delish. The avocado dip was ridiculously brilliant and yummy. I had some of the buffalo chicken left over so we made super lazy girl’s buffalo chicken sliders with avocado blue cheese dressing yesterday for the Bears/Packers game. All of the same ingredients but on slider rolls from HyVee. Broiled them and added the avocado dressing after. Pretty good I must say.

  22. […] Buffalo Chicken Poppers with Avocado Bleu Cheese Dip combine a spicy filling stuffed inside buttery crescent rolls with a cooling avocado bleu cheese dip. Kind of upscale feeling, but only you and I will know they’re a cinch to make. ; ) […]

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