Chef Jeff whips up scrumptious buffalo chicken wonton cups

Chef Jeff is in the East Idaho News kitchen with a perfect game day appetizer for your guests – buffalo chicken wonton cups.

Ingredients

• 24 wonton wrappers
• 12 oz. or 2-3 cooked chicken breast
• 8 oz. cream cheese, softened
• ½ c. Frank’s Hot Sauce
• 1 stalk celery, finely chopped
• 1 cup shredded cheddar cheese, divided
• ¼ c. ranch or blue cheese dressing
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 green onion, finely chopped for garnish
• 1 mini muffin tin

Directions

• 1. Preheat oven to 350. Shred the cooked chicken, then put into a mixing bowl. Add the cream cheese, then mix with a hand-mixer. Add the hot sauce, ½ the cheddar cheese, ranch or blue cheese dressing, salt and pepper. Mix well then set aside.
• Spray the muffin tin with non-stick spray and place one wonton wrapper in each space, pressing
  them in to form a cup. Fill each cup with the chicken salad, then sprinkle with the second half of
  the cheddar cheese. May be done in a couple of batches depending on the size of the pan.
• Bake for 10 to 12 minutes or until the wonton edges are brown and the cheese is melted.
  Garnish with the green onion and serve warm.