Oh Yes. I went there.
I may have a *slight* addiction to buffalo sauce. The tangy spiciness is good on just about everything; eggs, tacos, casseroles, salads, meat, you name it and I’ve probably drenched it in buffalo sauce at some point in my life.
I guess it’s the same as people dousing everything in ranch dressing (which I’m totally guilty of as well). Of course you can do that with these pizza poppers too. If love ranch and buffalo sauce equally then this recipe might just be your dream come true.
So the idea with this started with me wanting to make a paleo buffalo chicken dip for the Super Bowl in a few weeks. Then I also thought about making pizza poppers and BOOM it came to me…BUFFALO CHICKEN PIZZA POPPER. Insane deliciousness is what the title should really be named.
And it gets better. The dough? Yeah, it’s only one ingredient…ONE! Like, how does that even happen in the Paleo world?
I’ve been working on a tortilla recipe, wait can you call it a recipe if it’s only one ingredient?? Anyways, after realizing that when you puree a boiled plantain it becomes a dough and you can roll it out into just about any shape for tacos, tortillas, and even pizza dough I was thrilled. Mind you it’s not the easiest mixture to work with intially. It sticks to just about everything but once you get it rolled out it doesn’t tear, it’s not gummy like tapioca, and it holds up very very well. See…
Perfection. So what I did to make the lovely little poppers was boil a few plantains and mash them into dough, roll it out, and fill with cashew cheese, buffalo chicken, and ranch seasoning. Easy! Here’s a look at what I did so you can visualize…
Try to roll the dough out pretty thin, the ones pictured here are a little thick so I adjusted it just a bit and they were easier to bend and the backs didn’t crack. It may take a few times to play with them and see what works for you. Even if they do crack the filling doesn’t really run out while frying so you’ll be fine. Out of about 25 poppers I had about 6 crack a bit but they were A-OK.
After they’re all formed I fried them in a bit of coconut oil until they’re golden perfection. I also tried baking them in the oven if you’re wondering if you can do that and you totally can but they become a bit soft and not like classic pizza rolls that are crunchy and a bit chewy. Plus frying the is so much quicker!
Be sure to serve them with some ranch for all dipping purposes and I can guarantee these will be the hit of any Super Bowl party, kids lunch box, or your heck even your lunch box.
P.S you can totally make a full size calzone out of this recipe too…It’s a little harder to maneuver in the skillet when frying but where there’s a will there’s a way 😉
Paleo Buffalo Chicken Pizza Poppers
- 3 GREEN unripe plantains (they have to be green and hard)
- 3/4 pound chicken breast
- 1 cup buffalo sauce (I use Frank’s Red Hot)
- Coconut oil, for frying
- 1/2 cup cashews
- 1/2 teaspoon olive oil
- 1/2 teaspoon lemon juice
Ranch Dressing - make a double batch, one for inside the poppers and one for the ranch dipping sauce
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon pink himalayan salt
- 2/3 cup mayonnaise
- 1/2 lemon, juiced
- Water to thin out