Amy Poore Recipes October 2019: Buffalo Chicken Pot Stickers and Tex-Mex Deviled Eggs

16 Oct 2019 Amy Poore
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   Amy Poore

Now that we’re officially into fall, I thought I’d suggest a couple of great, quick recipes that you can serve at any gathering. Got a group coming over to watch the Tide roll? Have a bunch of kiddos visiting after school? Whip up a batch of these delicious, crowd-pleasing buffalo chicken pot stickers and watch them vanish. And for those who love deviled eggs (hello, Southerners), this twist on the traditional is excellent.

Have a great October, and bon appétit!  

Buffalo Chicken Pot Stickers

2 cups of chicken, shredded 

6 full Tablespoons of Frank’s Hot Sauce 

2 green onions, chopped (plus some of just the green for garnish) 

1/4 teaspoon black pepper 

30-40 wonton wrappers (depends on how full you fill them) 

1-2 Tablespoons vegetable oil 

 

Pre heat oven to 250 degrees and line a large baking sheet with foil or parchment paper. 

In a large bowl, mix together the chicken, hot sauce, onions, and black pepper, combining well. 

Lay out wontons on wax a paper. Fill wontons with 2 teaspoons of the chicken mixture, then wet the edges and press together to seal. 

Once all are done, heat oil to medium heat in a large nonstick skillet. Place as many as wontons in the skillet as you can without crowding.  

Cook for 2-3 mins or until golden brown. DO NOT TURN.  

Once browned, slowly pour in 1/3 cup water and cover. Cook for 2 more minutes.  

Remove pot stickers and transfer to the lined baking sheet. Place in oven to keep warm. 

Repeat this until all are cooked, adding a little oil if needed. 

Garnish with green onion. 

Serve with soy sauce or ranch dressing. 

 

Tex-Mex Deviled Eggs 

 

6 hard-boiled eggs, peeled and halved with yolk removed to bowl 

1 Tablespoon green onions, diced,  

1 Tablespoon cilantro, chopped (more for garnish) 

1 jalapeño pepper, seeded and diced 

1/4 cup mayonnaise 

1 teaspoon mustard 

1/2 teaspoon garlic salt 

1/4 cup fine shredded Mexican-blend cheese 

Chili powder 

 

In a medium bowl, mash the yolk with a fork until broken up and fluffy.  

Mix in the green onions, cilantro, jalapeño, mayo, mustard, and garlic salt until fully combined. 

Evenly spoon mixture into the egg halves, sprinkle with cheese, and chili powder, and garnish with cilantro. 

Refrigerate or serve immediately. 

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