This bottle of buffalo sauce has been staring at me from the cabinet. Each time I reached in to get oil or balsamic vinegar, I would see the bottle and think “What will I do with that bottle?” I thought I wanted to make buffalo chicken dip, but then decided buffalo chicken shells was what I wanted. I didn’t use a recipe for this, but just made it up as I went along.
Box of shells
1 lb. cooked and shredded chicken
15 oz. ricotta cheese
5 oz. blue cheese
Several handfuls of mozzarella cheese
1 bottle of buffalo sauce
Handful of Panko bread crumbs
I started by cooking the chicken and then used my bear claws to shred the chicken (which was so much fun I had a willing helper).
Then I made the filling, which was the chicken, ricotta cheese, blue cheese, mozzerella cheese, and the egg. Meanwhile, I was cooking the shells. I sliced the shallots and sauteed them with butter.
I toasted the panko until the crumbs started to brown and then removed the panko to a plate with cut up butter.
Once the shells were cooked and cooled a little bit, I prepared my pan by pouring in a layer of buffalo sauce.
Then I added a spoonful of filling to each shell (how do you like those chipped nails?)
Once the shells were stuffed and the tray was filled. I poured more buffalo sauce on top, sprinkled on mozzarella cheese, spread on the shallots, and finally the panko breadcrumbs. Like most of my cooking, I made enough for about 8 people (it was just me and the bf eating these shells).
I baked these trays for about 25 minutes at 400 degrees (I think).
This was definately a many pot meal, but while the shells were in the oven I was able to do the dishes, so I didn’t feel overwhelmed with clean up like I do sometimes with many port meals. I really liked the shells; they were spicy and it was a nice twist to the typical shells or the typical buffalo chicken. Given them a try!