An introduction to Malay cuisine that is both hot and downright diabolical. Because you’re burning, don’t forget to set some water out.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 24 quinoa bites |
Ingredients
- 1 ½ cups shredded cooked chicken
- ¼ cup hot Buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce), or to taste
- 2 ounces cream cheese, softened
- 1 egg, beaten
- 1 egg white
- 1 cup shredded Cheddar cheese
- 2 tablespoons sliced green onion
- 1 cup cooked quinoa
Instructions
- 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.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 467 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
These are truly delicious!! I’ve made them several times. I don’t make any changes to the recipe. Even the guys who turned their noses up at the word quinoa, loved them. And, if you’re on Weight Watchers, they are only 1 point a piece!!
I used greased regular sized muffin tins, and they stuck pretty bad. but the flavor was great, especially with the addition of Worcestershire sauce!
Excellent! And very keto, low-carb. I added chicken broth parsley onion powder , garlic, salt pepper , olive oil and butter to my quinoa. I use Swiss and Colby cheese instead of cheddar. I found the muffin tins to be very messy and hard to remove, next time I will use a cookie sheet with a little olive oil. I used a very small scoop (size of shooter marble) – Like an ice cream scoop, to dollop onto the cookie sheets
Easy to make and tasty. I used a regular muffin pan. I might add a little more buffalo sauce next time
I made this and it was good but not great. Went by the recipe to a T and buying the ingredients in the recipe. Has the perfect buffalo sauce flavor!
Tasty with room for variation. I only substituted about 1-2 tsp of Sriracha for preference and to keep it mild for the kids. The ingredients came together well, not stiff and dry not too runny to just drop spoonfuls onto a silpat over the cookie sheet. They were done in 21 minutes, moist on the inside with crunchy edges and bottoms. Will make again for sure as it’s such an easy way to use up extra quinoa. If you don’t have all parts ready to go (cooked quinoa, shredded or chopped cooked chicken), then this will take more time – roughly the 18-20 min for quinoa.
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 and, boy, do they disappear fast!
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!
No changes will certainly make again they were a hit with my guests
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 I had. I will make these again very soon. Thanks for sharing 🙂
These are amazing. I made a double batch for our party and they flew off the plate.
Very yummy! I used egg beaters for the egg and spoonful of chia gel for the egg white.
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 recipe. Thanks for posting it!
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!
We loved these! I used a tofurkey meat replacer instead of chicken since we are vegetarians and it was amazing. My only complaint is that the cook time was way off for me. I ended up needing almost 30 minutes in the oven to get them solid enough to remove from the pan. My 2 year old wasn’t a fan but he’s hit or miss with most stuff anyways.
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!