Ingredients35 m servings 236 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
- Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups.
- Bake in the preheated oven until browned around the edges, 18 to 22 minutes.
Per Serving: 236 calories; 13.9 g fat; 8.9 g carbohydrates; 18.4 g protein; 87 mg cholesterol; 467 mg sodium. Full nutrition
ReviewsRead all reviews 11
I have made these several times now with all sorts of alterations and as the recipe states. They are a family favorite for sure! If you want quick and easy, canned chicken works great for this...
These were a hit with the family! I doubled the recipe for a family of 5, and used regular sized muffin pans. Thanks for sharing Arielle!
These are amazing!!! I've made several times and people rave about them every time. I am surprised not to see more reviews on these. If you are reading this, do make them!
I've made many quinoa recipes and this by far is my families favorite. These little nuggets blew our minds! The only thing I changed was I subbed goat cheese for cream cheese because it was what...
Very yummy! I used egg beaters for the egg and spoonful of chia gel for the egg white.
Wow! These are fabulous! I made this recipe pretty much exactly as written, except that I formed balls with the mixture and baked them on a half-sheet pan with a Silpat. They held together well ...
these turned out great! I used regular muffin tins, and onion and chive cream cheese
I didn't make any changes, but it I think next time I would use 2 eggs instead of 1 egg and 1 egg white and then double the batch. Everyone wanted more! I will definitely make this again!