Chef Jeff whips up scrumptious buffalo chicken wonton cups
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Chef Jeff is in the East Idaho News kitchen with a perfect game day appetizer for your guests – buffalo chicken wonton cups.
Ingredients
- 24 wonton wrappers
- 12 oz. or 2-3 cooked chicken breast
- 8 oz. cream cheese, softened
- ½ c. Frank’s Hot Sauce
- 1 stalk celery, finely chopped
- 1 cup shredded cheddar cheese, divided
- ¼ c. ranch or blue cheese dressing
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 green onion, finely chopped for garnish
- 1 mini muffin tin
Directions
- 1. Preheat oven to 350. Shred the cooked chicken, then put into a mixing bowl. Add the cream cheese, then mix with a hand-mixer. Add the hot sauce, ½ the cheddar cheese, ranch or blue cheese dressing, salt and pepper. Mix well then set aside.
- Spray the muffin tin with non-stick spray and place one wonton wrapper in each space, pressing
them in to form a cup. Fill each cup with the chicken salad, then sprinkle with the second half of
the cheddar cheese. May be done in a couple of batches depending on the size of the pan. - Bake for 10 to 12 minutes or until the wonton edges are brown and the cheese is melted.
Garnish with the green onion and serve warm.