Buffalo Chicken Rangoon
These crispy bites are filled with a delicious blend of chicken, buffalo sauce, and cream cheese. Get ready to indulge in a tantalizing fusion of flavors that will leave you wanting more!
Ingredients
- 1 cooked chicken breast, shredded
- ½ cup Frank's Red Hot sauce (original or extra spicy)
- 24 wonton wrappers
- Blue cheese, to taste
Instructions
- Cook the chicken breast by baking it in the oven or poaching it until fully cooked. Once cooked, shred the chicken and place it in a bowl.
- In the same bowl, mix the shredded chicken with Frank's Red Hot sauce until well combined.
- Preheat the oven to 350°F (175°C). Spray a mini muffin tin with olive oil.
- Place one wonton wrapper in each muffin tin cup. Press the wrapper gently into the cup to create a small well.
- Spoon a heaping teaspoon of the buffalo chicken mixture into each wonton wrapper.
- Top each filled wonton with crumbled blue cheese according to your taste preference.
- Bake in the preheated oven for 18-20 minutes or until the edges of the wonton wrappers are golden brown.
- Remove from the oven and let them cool slightly before serving. Serve warm and enjoy!
Notes
- If you're not a fan of blue cheese, try a small amount on a few pieces to see if it suits your taste. It balances the spice of the hot sauce nicely.
- To prepare in advance, cook and shred extra chicken breasts, mix with Frank's Red Hot sauce, and store in resealable bags for future use in other recipes like buffalo chicken nachos or quesadillas.