How you can whip up scrumptious buffalo chicken wonton cups

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.