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!
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
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.