Buffalo Chicken Cups
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce
1 cup shredded cheddar cheese
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles (optional)
Directions:
Preheat oven to 375 degrees. Spray brownie pan very lightly with cooking spray.
In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and
3/4 Cup cheddar cheese (save remaining 1/4 cup for topping). You can soften the
mixture slightly in the microwave if needed to make it
come together. Stir in shredded chicken. Start layering your cups. Begin with a
wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with
another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle
with remaining cheddar cheese and a little blue cheese, if desired.
Bake for 18 minutes or until edges are brown. Check
cups after 10 minutes into cooking and if edges are browned cover the cupcakes
with foil for the remaining cooking time. Remove from oven and let cool for 5
minutes. Use a knife if needed to loosen the edges then pop each cup out.
Jane Daugherty Giddens
shared Attitudes
In The Kitchen's photo.