Buffalo Chicken Wonton Cups

Part two from this weekends Halloween treats sampling! These buffalo chicken wonton cups are sure to please anyone! I couldn’t stop eating them.  The crispy wonton cups and cheesy, creamy buffalo chicken are so great together. These are perfect to serve as an appetizer or better yet, a great football Sunday snack!

Ingredients:

• 3  boneless, skinless chicken breasts
• Salt, pepper and paprika and chili powder for seasoning
• 4oz cream cheese softened
• 1/4 cup of Monterey jack cheese plus extra for topping
• 1/2 cup of your favorite buffalo sauce
• 1 package of 48 wontons
• cupcake tin
• cooking spray
• Ranch or blue cheese dressing

Directions:

• Cook chicken in baking dish seasoned with salt, pepper and paprika. I’m not a fan of boiling chicken so I baked mine in the oven.  Allow to cool so you can handle it and shred.
• Pre-heat oven to 375 degrees for cupcakes.
• In a large bowl mix together shredded chicken and your favorite buffalo sauce.  You may need to add more or less sauce depending on how hot you like it.  You want to make sure you have enough so that the chicken is well coated. Mix in softened cream cheese until well blended.
• Stir in 1/4 cup cheese
• Spray cupcake tin with cooking spray.  Place 2 wonton wrappers in the cupcake tin, making sure the corners don’t align with each other.  This creates that double layered, staggering look to the wonton cup.
• Scoop a tablespoon on chicken mixture into cup and repeat until all cupcake holders are filled.
• Place a small dollop of ranch or blue cheese dressing on top of chicken mixture on each cupcake.  Sprinkle top with cheese.
• Bake in over for about 10 minutes or until edges of wontons look golden and crispy.
• Serve with additional ranch or blue cheese dressing on the side and dig in!