Buffalo Chicken Stuffed Shells with Homemade Bleu Cheese Sauce

This is something I’m VERYYY excited to post, and given the Football season just starting… this is a greatttt dish to serve those hungry fans!

I can’t take credit for this dish as one of my friends came up with the idea as I was stuffing my face with all the Chicken Wing dip they bought… (what else is new) although he suggested Chicken Wing dip stuffed shells. I immediately thought it was a great idea, and started thinking how I would make them so it wasn’t TOO rich or felt like you literally bit into a pound of dip.

So I extended the traditional ‘dip’ with some ricotta, coated it with cheese and baked it with a homemade bleu cheese sauce… and now I’m drooling at my desk…

It was SOOO good and I got great reviews! My roomie tried it when it was fresh out of the oven and got weak in the knees 😉

As most stuffed shell recipes, it does involve some extra work, and shredded chicken is NOT a quick and painless process… but I assure you, the end result is completely worth the time (and dirty dishes) in the kitchen!

Ingredients:

Shell Stuffing-

  • 2 chicken breasts, cooked and shredded
  • 8-10 oz Buffalo Chicken Wing Sauce
  • 2-3 TBsp Ranch dressing
  • 1 oz crumbly bleu cheese
  • 1 cup whole milk ricotta cheese
  • 1 egg
Bleu Cheese Sauce-
  • 1 leek, sliced thin
  • 2 TBsp butter
  • 16oz heavy cream
  • 2 cloves garlic, minced
  • 3-4oz crumbly bleu cheese
  • salt-n-pep
Other-
  • 1LB Jumbo stuffed shells
  • 2 cups shredded mexican/mixed variety cheese
Directions:
  1. Bring a pot of salted water to boil, cook stuffed shells al dente (or even just right under al dente) drain, toss with olive oil and set aside.
  2. Preheat oven to 350F and grease a 13×9 inch pan.
  3. Mix all shell stuffing ingredients together (minus egg) and test to see if it needs more wing sauce. Then add egg, and set in fridge to thicken up a bit.
  4. In a medium saucepan, melt butter with sliced leeks on med-low heat, stirring often. Add garlic for 2 mins, then cream, bleu cheese and salt-n-pep. Lower to low and stir frequently to ensure cheese is melted and cream doesn’t heat too quickly.
  5. Stuff the shells and lay in the casserole pan. Top with 2 cups cheese, then spoon sauce all over. It should be in a shallow pool of sauce, ensuring you got sauce in the shells, but don’t drown them. They’ll be extra for dipping bread or having extra on the side.
  6. Bake for 20 mins until cheese is melted and sauce bubbles a bit.
  7. Serve with football and friends.
  8. Voilà!
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One Comment Add yours

  1. Larissa- Big SIs says:

    YUMMOOOOOOO!!!!

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