I've had wonton shells in my freezer for a couple of weeks now because I was planning to make taco cupcakes, but lately I haven't been loving ground turkey/beef, so I haven't been in the mood for a dish with those ingredients. When I came across these buffalo chicken cupcakes on The Girl Who Ate Everything, I knew I had to make them!
I love anything that is individual or bite size- I think it makes it so much easier to serve, save, or share.
8oz cream cheese (softened)
3/4 cup shredded cheddar cheese
1/2 cup ranch dressing
1/2 cup hot sauce
1 1/2 cup cooked shredded chicken
24 won ton wrappers*
extra shredded cheese for topping
blue cheese is optional
Directions: Pre-heat oven to 375 degrees; lightly spray pan with cooking spray; mix together the first four ingredients until creamy; add in the chicken; place one wonton shell in the bottom of the cupcake pan; add about a tablespoon of filling; top with another wonton shell; another layer of filling; top with cheese; bake for about 18 minutes. (full directions from the Girl Who Ate Everything)
I followed the directions almost exactly. I guessed when it came to how much hot sauce to use & I went overboard with how much cheese I used for the topping! They were a tad greasy on the bottom, and I'm thinking it might have been from the cheese so I would recommend keeping the cheese light.
Overall, I'd say these were a success! The flavors are wonderful, it was a really easy recipe to throw together quickly, and it would be great for entertaining. The wonton wrappers were really easy to work with and provide a great texture and flavor.
In the future I would probably opt to use a mini cupcake pan to make a smaller version. They are on the heavy side because there's so much filling in each one & it would provide an overall crisper texture.
If you're a buffalo chicken fan definitely give these a try!