Hoofdgerecht
Buffalo Chicken Hot Pockets
3 u 20 minVoor 10Nutri-Score B€€
B
3 u 20 min
3 u 20 minBuffalo Chicken Hot Pockets
wat je nodig hebt
Ingrediënten
self-rising flourGranen500 g
Greek yogurt (0% fat)Zuivel520 g
garlic salt (for the dough)Kruiden en specerijen15 g- Italian seasoningKruiden en specerijen8 g
chicken breastVlees1,1 kg- garlic salt (for the chicken)Kruiden en specerijen7 g
- smoked paprikaKruiden en specerijen3 g
- ranch seasoningKruiden en specerijen8 g
black pepper (for the chicken)Kruiden en specerijen3 g
tomato salsaVoorraadkast60 g
white onion (diced)Groente en fruit100 g- buffalo sauce (for the chicken)Voorraadkast120 ml
- fat-free mozzarellaZuivel392 g
fresh chives (chopped)Groente en fruit10 g
cottage cheeseZuivel335 g
1/3 fat cream cheeseZuivel56 g- garlic salt (for the sauce)Kruiden en specerijen7 g
- black pepper (for the sauce)Kruiden en specerijen3 g
- onion powderKruiden en specerijen3 g
- buffalo sauce (for the sauce)Voorraadkast120 ml
- fat-free milkZuivel60 ml
per portie
Voedingswaarden
412kcal
- Koolhydraten
- 44 g
- Eiwitten
- 50 g
- Vetten
- 4 g
wat je gebruikt
Keukengerei
Slowcooker
Blender
Koekenpan
Mengkom
Deegroller
stap voor stap
Bereiding
- Stap 1
Cook the buffalo chicken
- Combine the chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onion and buffalo sauce in a slow cooker.
- Cook on high for 2 to 3 hours until the chicken is tender.
- Stap 2
Make the high protein buffalo sauce
- Right before the chicken is done, add cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce and fat-free milk to a blender.
- Blend until smooth and creamy.
- Stap 3
Shred and mix the filling
- Shred the cooked chicken.
- Add the blended buffalo sauce to the shredded chicken.
- Stir in the mozzarella and chopped chives until well combined.
- Stap 4
Make the dough
- Weigh out the self-rising flour, Greek yogurt, garlic salt and Italian seasoning.
- Mix with your hands until you have a clumpy mixture.
- Knead the dough for a few minutes until smooth.
- Stap 5
Shape the dough
- Cut the dough into 10 equal pieces and shape them into balls.
- Roll each ball out until very thin.
- Stap 6
Fill and seal the hot pockets
- Add some chicken filling and mozzarella on top of each rolled dough round.
- Pinch the edges together to seal and form the hot pockets.
- Stap 7
Toast and serve
- Toast the hot pockets in a pan until golden brown.
- Wrap them up and enjoy, or freeze for later.