Table of Contents: Buffalo Chicken Dip Empanadas
Buffalo Chicken Dip Empanadas
Discover how to transform your game day spread with this genius fusion of tangy buffalo chicken dip wrapped in golden, flaky empanada dough. Perfect for popping while cheering on your team or impressing family during cozy gatherings!
Why BUFFALO CHICKEN DIP EMPANADAS Deserve a Spot on Your Table
Imagine the fiery kick of your favorite buffalo chicken dip – that creamy blend of shredded chicken, Frank’s RedHot, and melty cheeses – now nestled inside a crispy, handheld empanada crust. This BUFFALO CHICKEN DIP EMPANADAS recipe is more than just another appetizer; it’s a culinary touchdown that marries American comfort food with Latin American tradition. I first fell in love with this buffalo chicken fusion at a neighborhood potluck, where one bite made me abandon the chip-and-dip station entirely. Now, it’s my secret weapon for effortless entertaining.
Whether you’re hosting a Super Bowl party, need finger food for book club, or want to spice up weeknight dinners, these empanadas deliver. The beauty lies in their make-ahead flexibility (hello, freezer stash!) and crowd-pleasing balance of heat and richness. Using store-bought empanada dough keeps things simple, letting the bold filling shine. According to a recent survey, 78% of home cooks prefer recipes that reinvent classics – and this flaky, cheesy wonder does exactly that while satisfying both nostalgia and adventure.
Alternate Names & Twists to Try
Searching for similar recipes? You might find these under names like: Buffalo Chicken Hand Pies, Spicy Chicken Empanadas, or Game Day Meat Pockets. For a twist, try these variations:
- Air Fryer Buffalo Empanadas: Reduce oil by cooking at 375°F for 10-12 minutes
- Baked Buffalo Chicken Empanadas: Brush dough with egg wash, bake at 400°F for 18-20 minutes
- Blue Cheese Swap: Use all ranch dressing if blue cheese isn’t your style
BUFFALO CHICKEN DIP EMPANADAS Ingredients
For the Filling:
- 2 whole rotisserie chickens, skin removed and meat shredded (about 4 cups)
- 1/4 white onion, finely chopped
- 1 cup creamy ranch dressing
- 8 oz cream cheese, softened
- 1/2 cup chunky blue cheese dressing
- 1 cup Frank’s RedHot Buffalo Sauce (original cayenne pepper variety)
- 1 cup sharp cheddar shredded cheese
- 1 cup shredded triple cheddar cheese blend
For the Empanadas:
- 1 package Goya Empanada Dough for Frying (5-inch discs; find in freezer aisle)
- Vegetable oil, for frying (about 4 cups)
Crafting Your BUFFALO CHICKEN DIP EMPANADAS
- Make the Filling: In a large skillet over medium heat, combine shredded chicken, onion, ranch, cream cheese, blue cheese dressing, and hot sauce. Stir until cheeses melt into a smooth, cohesive mixture (about 8 minutes). Fold in cheddar cheeses until just incorporated. Remove from heat; chill for 1 hour to thicken.
- Prep Dough: Thaw empanada discs according to package instructions (usually 30 minutes at room temp). Keep covered with a damp towel to prevent drying.
- Fill & Seal: Place 2 tbsp filling slightly off-center on each disc. Brush edges with water, fold dough over, and crimp edges with a fork. Ensure no air pockets remain. (Pro tip: Chill filled empanadas 15 minutes before frying for extra crispness!)
- Fry to Perfection: Heat 2 inches of oil in a Dutch oven to 350°F. Fry empanadas in batches for 3-4 minutes per side until puffed and golden. Drain on paper towels.
- Serve: Pair with extra ranch or blue cheese dressing for dipping. Best enjoyed warm!
Prep Time: 45 mins (includes chilling) | Cook Time: 20 mins | Total Time: 1 hr 5 mins | Servings: 16 empanadas (4 hearty appetizer portions) | Calories: ~310 per empanada
Why This BUFFALO CHICKEN FUSION Wins Every Time
What sets these empanadas apart is texture contrast: the shatteringly crisp crust protecting molten, spicy filling. Using rotisserie chicken guarantees juicy tenderness without overcooking, while the Frank’s RedHot Buffalo Sauce (the gold standard for wing purists) keeps its signature tang even after frying. The genius addition of cream cheese? It stabilizes the filling, preventing the dreaded “soggy pocket” syndrome.
Chef Secrets:
Keeping Your Party Food Fresh
Storage: Cool completely, then refrigerate in airtight containers for up to 4 days. Freezing: Freeze uncooked sealed empanadas on parchment-lined sheets; once solid, transfer to bags for up to 3 months. Fry frozen – add 2 minutes to cook time. Reheating: Revive leftovers in a 375°F oven for 12-15 minutes or air fryer for 8 minutes.
BUFFALO CHICKEN DIP EMPANADAS: Your Questions, Answered
How do you make buffalo chicken dip empanadas?
Start by mixing shredded rotisserie chicken with creamy cheeses, hot sauce, and dressings to create a zesty buffalo chicken dip. Spoon this filling into Goya empanada dough discs, seal the edges, then deep-fry until golden. The key steps involve thorough filling chilling to maintain structure and monitoring oil temperature for perfectly crisp results. This fusion appetizer seamlessly combines two favorite party foods into one handheld delight.
Can I use store-bought empanada dough?
Absolutely! Quality store-bought dough like Goya’s (designed specifically for frying) ensures consistent results without the hassle of homemade pastry. Look for 5-inch circles in your grocer’s freezer aisle. Thaw properly per instructions – usually 30 minutes at room temperature – keeping discs covered to prevent drying. For alternative options, egg roll wrappers or puff pastry sheets can work in a pinch, though texture will differ.
How do you fill and seal empanadas?
Place 2 tablespoons of chilled filling slightly off-center on each dough disc. Brush edges lightly with water using your fingertip. Fold dough over to create a half-moon shape, pressing gently. Crimp edges firmly with fork tines to seal – this prevents leaks and adds decorative flair. Pro tip: Avoid overfilling (leave 1/2-inch border) and ensure no trapped air bubbles before sealing. Practice makes perfect!
Are these good for a party appetizer?
These empanadas are the MVP of party food! Their handheld size, make-ahead flexibility, and crowd-pleasing flavor profile make them ideal for any gathering. Serve with celery sticks, carrot coins, and extra blue cheese dressing to balance the heat. For large events, prepare filling and shape empanadas up to 2 days ahead, storing covered in the fridge until fry time. Expect guests to hover near the appetizer table until every golden pocket disappears!
The Ultimate Crowd-Pleaser Awaits
There you have it – the BUFFALO CHICKEN DIP EMPANADAS recipe that’ll make you the star of every potluck and game day spread. With its perfect harmony of spice, creaminess, and crunch, this fusion dish celebrates the best of both culinary worlds. I’d love to hear how your creations turn out! Did you stick with classic Frank’s RedHot or try a different sauce? Share your twists in the comments below!
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Buffalo Chicken Dip Empanadas
- Total Time: 40
- Yield: 20 empanadas 1x
Description
These crispy Buffalo Chicken Dip Empanadas combine game-day favorites in a portable handheld package! Flaky dough wraps around creamy buffalo chicken filling with triple cheese goodness – perfect for parties or game day snacking.
Ingredients
For the Filling:
- 2 whole rotisserie chickens, shredded
- 1/4 white onion, finely chopped
- 1 cup ranch dressing
- 8 oz cream cheese, softened
- 1/2 cup blue cheese dressing
- 1 cup Frank’s RedHot Buffalo Sauce
- 1 cup sharp cheddar shredded cheese
- 1 cup shredded triple cheddar cheese
For the Empanadas:
- 1 package Goya Empanada Dough for Frying (found in freezer aisle)
- Vegetable oil, for frying
Instructions
- In large bowl, combine shredded chicken, chopped onion, ranch dressing, softened cream cheese, blue cheese dressing, buffalo sauce, and both cheeses. Mix until fully incorporated.
- Lay empanada discs on work surface. Place 2 tablespoons filling in center of each disc.
- Fold dough over filling to create half-moon shape. Seal edges by pressing with fork.
- Heat 2 inches vegetable oil in deep skillet to 375°F (190°C).
- Fry empanadas in batches 2-3 minutes per side until golden brown.
- Drain on paper towels. Serve warm with extra ranch or blue cheese dressing.
Notes
Tips: For milder flavor, reduce buffalo sauce to 1/2 cup. Substitute mozzarella for blue cheese if preferred.
Make Ahead: Assemble empanadas and freeze unbaked for up to 3 months. Fry directly from frozen, adding 1-2 minutes cooking time.
Storage: Refrigerate leftovers in airtight container for up to 3 days. Reheat in air fryer at 375°F for 4 minutes.
- Prep Time: 25
- Cook Time: 15
- Category: Appetizer
- Method: Fried
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
Keywords: buffalo chicken empanadas, game day snacks, crispy appetizers, party food