Buffalo Chicken Cups
These Buffalo Chicken Cups are an easy appetizer recipe made with a muffin tin, wonton wrappers, and delicious buffalo chicken dip!
Servings 24
Calories 98kcal
Ingredients
- 24 Wonton wrappers
- 12 ounces Chicken Breast cooked and shredded
- 8 ounces Cream Cheese softened
- ½ cup Frank's RedHot sauce
- 1 cup Cheddar Cheese shredded, divided
- 3 tablespoons Ranch Dressing
Instructions
- Preheat oven to 350F.
- Boil water
- Place chicken breasts in boiling water for 15 minutes, or until cooked through
- Remove chicken breasts and put them directly into your stand mixer's mixing bowl. (If you don't have a stand mixer you can use a fork to shred the chicken by hand.)
- Using the dough hook attachment, turn the mixer on medium for 1-2 minutes, or until chicken is completely shredded. Stir once or twice to make sure all of the chicken has been shredded.
- Add softened cream cheese to chicken and blend it together thoroughly.
- Add hot sauce and blend thoroughly.
- Add 3/4c shredded cheese and ranch and blend thoroughly.
- Spray muffin tin with non-stick spray and place one wonton wrapper in each cup.
- Fill wonton cups with buffalo chicken dip and top with the remaining 1/4c of shredded cheese.
- Bake for 10-12 minutes or until wonton is golden brown and cheese is melted.
Nutrition
Serving: 1cup | Calories: 98kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 293mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg