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Jalapeno Buffalo Chicken Bites

I woke up on Saturday morning with a spring in my step and itching to get into the kitchen. As I hopped out of bed (okay, a little bit of a quicker roll than normal, but you know what I mean), I quickly ran through the ingredients of what I would need for this recipe. I’m not quite sure what got into me for thinking up recipes while I slept during the night, maybe it was that we finally went to see The Hunger Games on Friday night and I couldn’t help but want to cook for those folks while they were out cooking lizards over a spit.

I also realized that I’m getting old. It’s hit me a time or two now since I’ve turned forty, but last night, it hit me harder than ever.

We pulled up into the parking lot for the late movie, late meaning 9:30 pm, nearly my bedtime. As we pulled in and I saw rows upon rows of cars, all I could think of was, “I sure hope our movie isn’t crowded.”

You see, I’m more of a sofa movie goer, meaning I like to be cuddled up on my own sofa watching movies instead of being in the theater worrying that I’m going to get mixed up and mistakenly take a swig out of my neighbor’s drink, or reach over and grab a handful of his popcorn, or even ask for some of his Sugar Babies.

It’s a fear of mine.

However, theater movie going must really stimulate me and my thoughts of new recipes.

Who knew?

Anyway, so I got busy in the kitchen making these Jalapeno Buffalo Chicken Bites and singing along to iPod. Little Buddy and my husband were out doing stuff around the farm so I knew I had a little while to sing without getting the look of sheer mortification from my son.

It was glorious.

Here’s how I made them.

I boiled a few chicken breasts and then let them sit in the stock while I put the rest of the recipe together.

Chop the green onion and then get ready to finely dice your jalapenos. To do this, I first cut the jalapeno in half, clear out all of the seeds and as much of the white membrane as possible. Then, I carefully slice the jalapeno into slices. It’s a bit thicker than a julienne, but the same idea.

Then, line up all of your slices and then cut across all of them at once for nice even pieces.

Next, I like to toss my chicken into my stand mixer to make quick work of shredding it up. Then add in the buffalo sauce.

Throw  your diced jalapeno and green onion into the bowl with your chicken and buffalo sauce.

Shake in a little bit of garlic salt and add your grated cheese. I got so into making this recipe I forgot to snap a picture of that step.

Unfold the puff pastry dough onto a lightly floured surface. Then pile the buffalo chicken mixture on top.

Doesn’t that look good already?

Spread the chicken mixture onto the dough evenly, making sure to get it to all of the edges.

Then, start rolling the dough to form a log.

Once  you have it all nicely rolled up, clean up your outside edge by tucking it back under. You can see on the right side where I started tucking the dough back under and on the left side, I haven’t tucked it under yet. Doesn’t it look neater on the right?

Now, begin cutting your dough into about 1 inch circles. To do this, I cut the dough in half, then half again and started cutting my circles. It just seemed to work well that way.

Bake until golden brown, about 20 minutes. Serve warm.

Jalapeno Buffalo Chicken Bites Recipe

Appetizers β€” 50 mins

Prep Time 10 mins
Cook Time 40 mins
Servings 20 slices
Course Appetizer
Cuisine American
Author Robyn Stone
Jalapeno Buffalo Chicken Bites makes a perfectly delicious appetizer or nibble.


  • 1 sheet prepared puff pastry
  • 1 chicken breast boiled and shredded
  • 1/4 cup buffalo sauce
  • 1 jalapeno cleaned and diced
  • 2 green onion
  • 1 1/2 cups Monterey Jack cheese
  • 1/4 teaspoon garlic salt


  • Preheat oven to 350 degrees Fahrenheit.
  • Remove puff pastry from freezer and allow to thaw according to package directions.
  • Prepare chicken and combine with buffalo sauce. Add other ingredients and mix well.
  • Unroll pastry onto a lightly floured surface. Spread chicken mixture onto pastry, making sure to spread to all of the edges.
  • Carefully roll pastry into a log and then cut into 1 inch slices.
  • Place slices onto an ungreased baking sheet and bake for about 20 minutes.
  • Serve warm.


Substitute canned or pre-cooked chicken to reduce cooking time.

Nutritional Information

Calories: 113kcal | Carbohydrates: 6g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

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And you know what, we’re going out again next weekend.

I feel sure we’re setting a record or something.

In Buffalo Chicken Love,
Robyn xoxo

Snacks Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. This recipe looks fantastic! I do have one question though – I have a KitchenAid Artisan stand mixer too, but I’m having trouble visualizing how you would use it to shred your chicken. Do you break the chicken breasts up into smaller chunks first? What speed do you usually use? I ask because it would make my life so much easier when I get requests for things like buffalo chicken wing dip and so on.

    1. Hi Jen. This little tip will change your life! Put the paddle attachment on your stand mixer and then just throw an entire chicken breast (I’ve done up to three at once). Then, gradually increase the speed from stir to about 5. It will take just a few seconds, so watch it closely or you’ll have really, really small bits of chicken. Hope you enjoy this!

    2. Thank you so much! My cousin is graduating from college in a couple weeks and I know she’ll want my chicken wing dip at her party. It’ll be a perfect chance to try out this neat trick!

  2. That looks so delicious, Robyn! I could totally eat it right now…for breakfast!

    1. Thanks so much, Natalie. It is crazy how many I just *had* to eat to taste-test. πŸ™‚

  3. Getting to the theater late and it being super crowded when I go in is one of my biggest fears. I try to plan when to leave the house by the second, and it drives my husband CRAZY. If it were up to him, we’d leave 5 minutes before it started every time.

    I love this idea!! Such a fun appetizer, or even great with a salad for dinner. You need to go to the movies more often!!

    1. There was a huge line for the movies and then we had to wait about five minutes past the scheduled start time for them to clean the theater where our movie was playing (someone spilled a drink). The standing in line part got me even more anxious about swiping popcorn from my neighbor.

      I wish you could brand-spanking new movies at home on a special edition of Dish/ Direct TV or Beam Me Up Scotty service. Either that or I should learn to go to the matinee. I’d be the young chicky then.

    1. Deal, but only if I don’t have to admit how many I had to *taste-test* just to make sure they were perfect! πŸ™‚

  4. These look like the perfect little appetizers… though I’d happily eat a handful and call it lunch!

  5. I still haven’t seen the Hunger Games. I’m not a big fan of the huge crowds at movie theaters, either, but hopefully it will slow down a bit soon.

    But I’m totally behind these bites. I love anything buffalo!

    1. My husband loves anything buffalo, too. I have to admit though, the jalapeno actually balanced out the flavors in these for me. They are new favorite around here.

  6. These look delish! I love Buffalo Chicken Dip so I have a really good feeling about this recipe! Can’t wait to try ’em!

    And I’m totally with you about movie theaters. I prefer the comfort of home but if the movie is theater worthy, I plan to go once it’s been out a few weeks!

  7. These are so pretty Robyn! I am sure they are just as delicious too – what a great recipe.
    And I hear you about feeling old lately – so hear you!

    1. Thanks, Kristen. Why are we feeling so old lately? I wasn’t always like this! I used to love any excuse to hit the movie theaters. Now, I wish there was a way to just pay for seeing it at home when it comes out in the theaters instead. But, thankfully, I didn’t grab popcorn from the guy next to me.

    1. For the recipe, it is one. You can increase the recipe depending on how many you plan to prepare.

  8. Hi Robyn,

    Can these be frozen? I need to make about 2 weeks ahead for my supper club.
    They look amazing. Thanks!Jenny

  9. I’ve made this recipe as written over a dozen times. Today I decided to switch it up a little and went with some cumin and taco sauce instead of buffalo sauce and they were a huge success. They were like little pinwheel tacos.