- 1 (8 ounce) package cream cheese, softened
- 1/2 cup Ranch dressing
- 1/2 cup Buffalo wing sauce (we used sweet baby ray's)
- 1 cup shredded cheddar cheese
- 1 1/2 cups cooked and shredded chicken
- 24 wonton wrappers
- 1/4 cup blue cheese crumbles (I did not use the blue cheese crumbles)
Friday, August 9, 2013
Cooking With Choley: Buffalo Chicken Cups
I was on my way home from work and wanted something quick & easy to make for dinner...but something that would be fun to make too!! Then I remembered my husband had picked out a Buffalo Chicken cup recipe not long ago, so I figured I'd give that a try!!
You will need...
Preheat oven to 375 degrees. Spray your muffin tins.
In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 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.
To 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.
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. To remove, use a knife to loosen the edges then pop each cup out.
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