March 06, 2013

Buffalo Chicken


1 (8 oz) pkg Cream Cheese, softened
1/2 c Ranch Dressing
1/2 c Buffalo Wing Sauce
1 c Shredded Cheddar Cheese, divided
1-1/2 c Cooked, Shredded Chicken
24 Wonton Wrappers (found in refrigerated section of the produce section by mushrooms, broccoli, dressings)
1/4 c Blue Cheese Crumbles
Preheat oven to 375 degrees. Spray muffin tin lightly with cooking spray. In medium bowl, combine softened cream cheese, ranch dressing, wing sauce, and 3/4 of cheese. You can soften the mix slightly in the microwave if needed. Stir in shredded chicken. Start layering cupcakes. Begin with wonton wrapper and press into bottom of each muffin tin. Spoor 1 tbsp of chicken mix in. Top with another wonton wrapper and another tbsp of chicken mix. Sprinkle with remaining cheese and blue cheese crumbles. Bake 18 min or until edges are browned. Check cupcakes after 10 min, and if edges already brown, cover cupcakes with foil for remaining cook time. Remove from oven and let sit 5 min. For mini cupcakes, cut each wonton wrapper into 4 squares and use tsp instead of tbsp. Bake mini-cupcakes 10 min.