Buffalo Chicken Cups
These Buffalo Chicken Cups are an easy appetizer recipe made with a muffin tin, wonton wrappers, and delicious buffalo chicken dip!
- 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
Preheat oven to 350F.
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.
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