These spicy
little cups are super easy to make and very delicious. A muffin
tin plus 24 wonton wrappers filled with a delicious buffalo chicken dip. Viola!
A fabulous appetizer that will please your guests – and you!
Ingredients:
24 Wonton
wrappers
2 Chicken
Breasts (approximately 12 oz.)
8 oz. Cream
Cheese, softened
½ c Frank's
RedHot sauce
1 c Cheddar
Cheese, shredded, divided
3 Tbsp Bleu Cheese
Dressing
Seasoning
for Chicken (Salt, Pepper, Garlic powder, Onion powder)
3 Tbls
crumbled Bleu Cheese, if desired
Scallions
for garnish
Directions:
Preheat oven
to 350F.
Put some water
into a covered pot or pan. Season with
Salt, Pepper, Garlic Powder & Onion Powder.
Bring to a boil. Place chicken
breasts in boiling water for 15 minutes, or until cooked through.
Remove
chicken breasts and put them directly into your stand mixer's mixing bowl. (If
you don't have a stand mixer you can use a fork to shred the chicken by hand.) Using the dough hook attachment turn the
mixer on medium for 1-2 minutes, or until chicken is completely shredded. Stir
once or twice to make sure all of the chicken has been shredded.
Add softened
cream cheese to chicken and blend it together thoroughly.
Add hot
sauce and blend thoroughly.
Add ¾ cup of
the shredded cheese and the Bleu Cheese dressing, blend thoroughly. Fold in crumbled Bleu Cheese.
Spray muffin
tin with non-stick spray and place one wonton wrapper in each cup. Fill wonton cups with buffalo chicken dip and
top with the remaining ¼c of shredded cheese.
Bake for
10-12 minutes or until wonton is golden brown and cheese is melted. Garnish with chopped scallions.
