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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I checked out the others and they weren't really what I was looking for, so I came up with this by mixing Buffalo Chicken Dip with my love of using won ton wrappers for a variety of fun finger foods. You may sub ranch dressing for the bleu if you prefer. This is super easy to make and when I served it at a get together last night, I got rave reviews. The chicken breast portion is an estimate. I used one large chicken breast half, poached in seasoned water and chopped. You may use more or less, depending on your preference. Ingredients:
8 ounces cream cheese or 8 ounces neufatchel cheese, softened |
1/2 cup bleu cheese salad dressing |
1/2 cup frank's red hot sauce, louisanna sauce |
1/2-1 cup monterey jack cheese or 1/2-1 cup cheddar cheese, shredded |
3/4 lb cooked chicken breast, chopped |
48 wonton wrappers |
Directions:
1. Heat oven to 375.
2. Mix all ingredients, except won ton wrappers, in a bowl.
3. Spray mini muffin tins with non stick spray, and place one won ton wrapper in each muffin cup.
4. Fill the won tons with about 1 tbsp of the mixture, and gently pull the sides of the wrappers closed to form a sort of pouch
5. Bake the won tons for about 20 minutes, checking periodocally, You want the wrappers to start browning and be a little bit crispy.
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