"Guaranteed to be an instant comfort food favorite. Inspired by a Rachel Ray recipe, I have modified it by adding a creamy and cheesy kick to it. You'll be dreaming about this dish. Feel free to play with the recipe. I put in the cream cheese and Cheddar to make it creamier. I am a huge fan of Buffalo Chicken Dip and wanted this dish to be similar." — Baldius Pontius
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extra-virgin olive oil
minced garlic, or to taste
salt and ground black pepper to taste
hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
red wine vinegar
Neufchatel cheese, softened
shredded Cheddar cheese, or more to taste
hamburger buns, split
crumbled blue cheese
My husband and I enjoyed these very much. I only used 1 lb of chicken since it was just 2 of us but used the full amt of sauce. I doubled the hot sauce and reduced the chicken stock by the same amount so I ended up with 1 cup of liquid. That was the perfect amount of heat for us but I would build up to it if you don't care for a good amount of spicy. I find buffalo chicken dip can be too rich with all the cream cheese but this recipe incorporated it perfectly; enough to taste it but not overwhelming. Thanks for the keeper!
i followed this recipe exactly, i was beyond disappointed, it tasted like you were eating tasteless cheese; it was a waste of my time; the neufechtal cheese and cheddar cheese ruined it.
I loved this recipe! The only problem I had was that it wasn't spicy enough! so for those of you who like it a little spicier, double the hot sauce! other than that i absolutely loved this recipe! I will definitely make it in the future!!!!
Great yummy recipe. I left out the red wine vinegar and only used Monterey Jack Cheese. I made mine into a wrap. Will make again.
Made these for my boyfriend and I a couple nights ago and we were pleasantly surprised! Didn't know what to expect, as we never really make ground chicken or sloppy joes. I more than doubled the hot sauce because, as many people have said, it wasn't spicy enough as is. Also left off the bleu cheese. One thing I'd highly recommend: Make sure you serve with sturdy hamburger buns. Ours were just the store brand and they did not hold up!
I thought this was very good and will be making it again. If you like buffalo chicken dip, you will enjoy this recipe!
Here were my changes: Was not spicy enough as written, so I probably more than doubled the buffalo sauce (just added to taste until it was as spicy as I wanted). I only used 1 Tbsp red wine vinegar, and I doubt the recipe needs that at all. Only added 4 oz shredded cheddar and added some nacho cheese sauce I had on hand. The mixture was liquidy after cooking, so I added a bit of flour to thicken it and let it sit simmering for 20 minutes which helped. I served this on thick TOASTED bread (I liked the textural addition of something crunchy).
This was a crowd pleaser for sure. Made a batch on Sunday and we have been eating the leftovers ever since. Today I warmed about a half cup up in the microwave, then mixed it with tortilla chips, salsa, lettuce, and guacamole for a delicious salad. Restaurant quality. Will make this again. I used the whole eight-ounce package of cream cheese (instead of six) just to use it up.
Followed this to a tee- one of few times. It was Verrrry good. I liked that it began moderately spiced for the more timid souls present, but hot sauce/bleu cheese could be added for those of us who like it zippier and don't care who we breathe on!
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Sloppy Joes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 236
Make spicy, slow-simmering Buffalo chicken for sandwiches.
Watch how to make this delicious cafeteria classic from scratch.
See how to make a dip that tastes just like chicken wings only without the mess.