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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Want the buffalo wing flavor without all the mess. There are 2 options here, both tasty. One easier than the other. Ingredients:
2 -3 boneless skinless chicken breasts (or rotisserie chicken, much easier) |
2 tablespoons olive oil |
1/2 teaspoon smoked paprika |
1/2 teaspoon chili powder |
24 wonton wrappers (or tortilla chip, scoops much easier) |
1 tablespoon butter, melted |
1/2 cup cayenne hot sauce (i recommend frank's red hot ) |
1/2 cup blue cheese, crumbles |
3 scallions, sliced thinly |
Directions:
1. Preheat oven to 350F degrees.
2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder.
3. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
4. OR just shred some rotisserie chicken.
5. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!).
6. Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.
7. OR just use Tortilla Scoops.
8. In a medium-sized bowl, stir together the melted butter and hot sauce.
9. Add the chicken and stir until well coated.
10. Fill each cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese.
11. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty.
12. Remove and top with sliced scallions.
13. Serve warm.
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