Wednesday, March 2, 2011

Recipe: Buffalo Chicken Wonton Cups

You may know already that one of my favorite appetizers is Buffalo Chicken Dip. I thought these little cups would be a fun twist to the classic. I adapted this recipe...

Rotissierie chicken shredded
1/2 cup of ranch
4 ounces of cream cheese
3/4 cup of shredded cheese
1/4 cup of Franks Red Hot (Buffalo)
1 tbsp olive oil

Mix together chicken, ranch, cream cheese, shredded cheese and hot sauce.

Lightly oil a 24 cup mini muffin pan. Place a wonton skin in each cup. Delicately push the wonton skin in the cup, careful not create a hole in the skin.

Place a little dollup of the chicken mixture into each wonton.

Once all the cups are filled, bake for about 6-7 minutes. Towards the end of the cooking time watch closely because they will turn darker quickly.

They were a hit on Sunday at an Oscar viewing party and may even add a side of ranch for dipping next time. I have added this simple recipe to my appetizer arsenal.

Photos via Travels in Heels

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  1. YUM! buff chicken dip is one of my favorites. i like the new twist! xoxo jcd :: cornflake dreams

  2. Oh Sweet Jesus! Those look delicious!!

  3. from personal experience - SO good!

  4. Honored to be your 100th follower!! ;)
    Love your blog title!
    Pretty sure we share a lot in common, being that we're a lover of heels!
    Enjoy reading your thoughts and looking at your images!

  5. i can't wait to make these, they look scrumptious!!

  6. goodness gracious, yum. i have made the buff chix dip, but stick it in a cup! yes!

  7.! these look so yummy!!

  8. I made some BCD this past weekend too! SO yummy and I like this little cup idea. Great for portion control :)

  9. Oh my...this looks sooooo delish!!!



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