Buffalo Chicken Wonton Cups

These little guys are all over Pinterest and I just had to try them for myself to see what the fuss is about.  Since they make such a big batch, I decided to make them for a bachelorette party I was throwing.  They did not fail me!  I honestly think I could have polished off all these by myself.

They are easy, quick, and a perfect bite-size snack.  This recipe will definitely be coming out next football season.  Another plus is that you can prepare a bunch of them and throw them in the freezer until you need them.

Yield: 54 mini wonton cups     Prep Time: 30 minutes     Cook Time: 10 minutes

Ingredients:

• 1 (8oz) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Frank’s hot sauce
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 12 wonton wrappers
• 1/4 cup blue cheese crumbles
• Celery, very thinly sliced.

Directions:

1. Preheat oven to 375 degrees. Spray miniature muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, hot 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.
3. Cut each wonton wrapper into 4 squares. Place 2 wonton squares in each muffin slot so they are overlapping and come up the sides of the tin to form a cup.  Place 2 tsp. of filling, and top with both shredded and blue cheese. Bake for 10 minutes. Let cool slightly then remove from pan.  Top with celery slivers.

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