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Buffalo Chicken Hot Pockets
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Buffalo Chicken Hot Pockets

3 godz. 20 minPorcje: 10Nutri-Score B€€
od @fairfiteats1 importugotowano 0 razy
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Składniki

10 osób
  • self-rising flourProdukty zbożowe500 g
  • Greek yogurt (0% fat)Nabiał520 g
  • garlic salt (for the dough)Przyprawy15 g
  • Italian seasoningPrzyprawy8 g
  • chicken breastMięso1,1 kg
  • garlic salt (for the chicken)Przyprawy7 g
  • smoked paprikaPrzyprawy3 g
  • ranch seasoningPrzyprawy8 g
  • black pepper (for the chicken)Przyprawy3 g
  • tomato salsaSpiżarnia60 g
  • white onion (diced)Warzywa i owoce100 g
  • buffalo sauce (for the chicken)Spiżarnia120 ml
  • fat-free mozzarellaNabiał392 g
  • fresh chives (chopped)Warzywa i owoce10 g
  • cottage cheeseNabiał335 g
  • 1/3 fat cream cheeseNabiał56 g
  • garlic salt (for the sauce)Przyprawy7 g
  • black pepper (for the sauce)Przyprawy3 g
  • onion powderPrzyprawy3 g
  • buffalo sauce (for the sauce)Spiżarnia120 ml
  • fat-free milkNabiał60 ml

na porcję

Wartości odżywcze

412kcal

Węglowodany
44 g
Białko
50 g
Tłuszcz
4 g
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Przybory

  • Wolnowar
  • Blender kielichowy
  • Patelnia
  • Miska
  • Wałek do ciasta

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Shape the dough

    • Cut the dough into 10 equal pieces and shape them into balls.
    • Roll each ball out until very thin.
    Krok 5

  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.
    Krok 6

  7. Toast and serve

    • Toast the hot pockets in a pan until golden brown.
    • Wrap them up and enjoy, or freeze for later.
    Krok 7
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