I am officially in love with making little appetizers in crispy wonton cups. Recently I took one of my favorite flavors - buffalo chicken - and put it inside a wonton wrapper.
You can find these wrappers in different shapes and sizes. There are circle ones and large, square ones. I buy the small squares. The official name is "won ton wrapper," but most folks blend the word "wonton" together when referencing them. There are forty-eight wrappers in the package that I buy. They are around twenty calories per wrapper ... of course, that is before filling. My brand runs around two dollars for the pack.
I've made mini Caesar salads in baked wonton cups. I've made homemade crab rangoon with the wrappers, formed mini taco shells out of the wrappers and have used them for making ravioli.
These Buffalo Chicken Wonton Cups embody everything I love surrounding the flavors of buffalo chicken. They have just enough of a kick without being overly spicy. You get some creaminess (and coolness) from the cream cheese and bleu cheese dressing. The melted cheese kind of binds everything together. And, you have some crunch from the chopped celery and green onions. Oh, and the wontons ... they crisp up beautifully!
Recipe yields 12 cups.
12 wonton wrappers
1 tablespoon olive oil
1 large boneless, skinless chicken breast (or two small ones), cut into small cubes
Salt and pepper
2 tablespoons butter
3 tablespoons Frank's Red Hot Sauce
2-ounces cream cheese, cut into 12 chunks or cubes
12 teaspoons bleu cheese dressing (ranch can be used, if preferred)
1 cup (approx.) Colby-Monterrey jack cheese, shredded
Additional dressing, for dipping
Preheat oven to 375 degrees.
Spray the wells of a 12-count muffin tin with non-stick spray. Press a wonton wrapper into each well. Lightly spray the tops of the wrappers with some additional non-stick spray.
Bake in oven for 5 minutes. Set aside.
Heat the olive oil in a medium-to-large skillet over medium-high heat. Saute the chicken (seasoned with a little salt and pepper) in the oil until cooked through. Try to make sure that any juices are fully evaporated. Turn heat to low.
Add in the butter and allow to fully melt. Turn off heat completely. Stir in the hot sauce to fully coat chicken.
Drop a small chunk of cream cheese into the bottom of each wonton wrapper cup.
Place a spoonful of the chicken into each cup ... being careful not to get much of the liquid into the cups (you don't want buttery hot sauce pouring out of the cups when you bite into them). A small, slotted spoon works great here.
Place 1 teaspoon of the dressing into each cup on top of the chicken.
Sprinkle on a pinch of shredded cheese into each cup.
Bake for 8 - 10 minutes or until everything is bubbly and the wontons are crisp.
Garnish with chopped celery and/or chopped green onions. Serve with more dressing for dipping and some celery sticks.
NOTE: Crumbled bleu cheese is a great topper for these, too.