BUFFALO CHICKEN CHEESE BALLS RECIPE | AARON MCCARGO JR. | F…
For a high-impact appetizer at your next party, serve Aaron McCargo Jr's Buffalo Chicken Cheese Balls from Big Daddy's House on Food Network.
Provided by Aaron McCargo Jr.
Categories appetizer
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 15 to 20 balls
Number Of Ingredients 16
Steps:
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
CHICKEN-AND-CHEESE ENCHILADAS RECIPE - FOOD NET…
For an impressive weeknight dinner ready in no time, put rotisserie chicken to work as a hearty enchilada filling. Essential to Mexican cooking, salsa verde imparts a citrusy heat that deepens the flavors of this classic dish.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Nutrition Facts : Calories 626, FatContent 32 grams, SaturatedFatContent 13 grams, CholesterolContent 98 milligrams, SodiumContent 1056 milligrams, CarbohydrateContent 46 grams, FiberContent 6 grams, ProteinContent 47 grams
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CHICKEN-AND-CHEESE ENCHILADAS RECIPE - FOOD NET…
For an impressive weeknight dinner ready in no time, put rotisserie chicken to work as a hearty enchilada filling. Essential to Mexican cooking, salsa verde imparts a citrusy heat that deepens the flavors of this classic dish.
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category main-dish
Cuisine mexican
Calories 626 per serving
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Reviews 4.4
Total Time 30 minutes
Category main-dish
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- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
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CHICKEN-AND-CHEESE ENCHILADAS RECIPE - FOOD NET…
For an impressive weeknight dinner ready in no time, put rotisserie chicken to work as a hearty enchilada filling. Essential to Mexican cooking, salsa verde imparts a citrusy heat that deepens the flavors of this classic dish.
From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category main-dish
Cuisine mexican
Calories 626 per serving
From foodnetwork.com
Reviews 4.4
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Category main-dish
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- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
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