CopyCat Cheesecake Factory Buffalo Blasts
CopyCat Cheesecake Factory Buffalo Blasts
Ingredients
For the Buffalo Blast Filling
- 2 cups rotisserie chicken, shredded
- 1 container Tillamook Chive & Onion Cream Cheese Spread, (6.5 ounces)
- 2 tablespoons spicy ranch dressing
- 1 tablespoon Frank's RedHot hot sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 8 ounces Colby Jack cheese, shredded
For Assembly and Frying
- 1 package wonton wrappers
- 1/4 cup water, for sealing
- 1 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs, beaten
- 4 cups vegetable oil, for deep frying
For Garnish (Optional)
- 2 tablespoons green onions, chopped
- 1/2 cup creamy dipping sauce, such as ranch or blue cheese dressing
Instructions
- 1
In a large mixing bowl, combine the shredded rotisserie chicken, entire container of Tillamook Chive & Onion Cream Cheese Spread, spicy ranch dressing, Frank's RedHot hot sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and shredded Colby Jack cheese. Mix thoroughly until all ingredients are well combined and the mixture is uniform in color and texture.
⏱️ 10 min
- 2
Lay out one wonton wrapper on a clean surface. Place about 1 to 2 teaspoons of the prepared chicken filling in the center of the wrapper. Fold the wonton wrapper diagonally to form a triangle, ensuring the edges meet.
⏱️ 5 min
- 3
Dip your fingers in water and lightly moisten the inside edges of the folded wonton wrapper. Press the edges firmly together to seal the wonton, creating a perfect triangle shape. Repeat this process with the remaining wonton wrappers and filling until all the filling is used.
⏱️ 10 min
- 4
Prepare your breading station: In one shallow bowl, combine the 1 cup all-purpose flour with the remaining 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika. In a second shallow bowl, whisk the 2 large eggs to create an egg wash.
⏱️ 2 min
- 5
Take one filled wonton triangle and dredge it completely in the seasoned flour, shaking off any excess. Next, dip it into the egg wash, ensuring it's fully coated. Finally, return it to the seasoned flour for a second coating, pressing gently to ensure an even and thorough breading. Place the breaded wonton on a plate or baking sheet. Repeat for all remaining filled wontons.
⏱️ 10 min
- 6
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of wonton wrapper should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 7
Carefully place a few breaded Buffalo Blasts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until they are golden brown and crispy on all sides. Use tongs or a slotted spoon to turn them as needed.
⏱️ 8 min
- 8
Once golden brown and crispy, remove the Buffalo Blasts from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Repeat with the remaining Buffalo Blasts.
⏱️ 7 min
- 9
Serve the CopyCat Cheesecake Factory Buffalo Blasts warm, garnished with chopped green onions and a side of creamy dipping sauce, if desired. Get ready for a flavor blast!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
CopyCat Cheesecake Factory Buffalo Blasts
For the Buffalo Blast Filling
- 2 cups rotisserie chicken, shredded
- 1 container Tillamook Chive & Onion Cream Cheese Spread, (6.5 ounces)
- 2 tablespoons spicy ranch dressing
- 1 tablespoon Frank's RedHot hot sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 8 ounces Colby Jack cheese, shredded
For Assembly and Frying
- 1 package wonton wrappers
- 1/4 cup water, for sealing
- 1 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs, beaten
- 4 cups vegetable oil, for deep frying
For Garnish (Optional)
- 2 tablespoons green onions, chopped
- 1/2 cup creamy dipping sauce, such as ranch or blue cheese dressing
Instructions
- 1
In a large mixing bowl, combine the shredded rotisserie chicken, entire container of Tillamook Chive & Onion Cream Cheese Spread, spicy ranch dressing, Frank's RedHot hot sauce, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and shredded Colby Jack cheese. Mix thoroughly until all ingredients are well combined and the mixture is uniform in color and texture.
⏱️ 10 min - 2
Lay out one wonton wrapper on a clean surface. Place about 1 to 2 teaspoons of the prepared chicken filling in the center of the wrapper. Fold the wonton wrapper diagonally to form a triangle, ensuring the edges meet.
⏱️ 5 min - 3
Dip your fingers in water and lightly moisten the inside edges of the folded wonton wrapper. Press the edges firmly together to seal the wonton, creating a perfect triangle shape. Repeat this process with the remaining wonton wrappers and filling until all the filling is used.
⏱️ 10 min - 4
Prepare your breading station: In one shallow bowl, combine the 1 cup all-purpose flour with the remaining 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika. In a second shallow bowl, whisk the 2 large eggs to create an egg wash.
⏱️ 2 min - 5
Take one filled wonton triangle and dredge it completely in the seasoned flour, shaking off any excess. Next, dip it into the egg wash, ensuring it's fully coated. Finally, return it to the seasoned flour for a second coating, pressing gently to ensure an even and thorough breading. Place the breaded wonton on a plate or baking sheet. Repeat for all remaining filled wontons.
⏱️ 10 min - 6
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of wonton wrapper should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 7
Carefully place a few breaded Buffalo Blasts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until they are golden brown and crispy on all sides. Use tongs or a slotted spoon to turn them as needed.
⏱️ 8 min - 8
Once golden brown and crispy, remove the Buffalo Blasts from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Repeat with the remaining Buffalo Blasts.
⏱️ 7 min - 9
Serve the CopyCat Cheesecake Factory Buffalo Blasts warm, garnished with chopped green onions and a side of creamy dipping sauce, if desired. Get ready for a flavor blast!
⏱️ 3 min