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Product Talk: Wonton Wrappers


Buffalo Chicken CupcakesIt’s all your fault.

YOURS!

You know who you are, Blogger-Who-Loves-Buffalo-Chicken-As-Much-As-I-Do and Employee-Who-Pointed-It-Out.

I’m lookin’ at you.

Wonton wrappers are so much fun to use for everything from egg rolls to apple pies to, yes, Buffalo Chicken Cupcakes.

These approximately 4 x 4-inch squares of thinly pressed dough are delicious and great for a variety of recipes. Stuff them with meat and veggies, wrap, bake or fry and use them as egg rolls. Line with apple pie filling, roll in cinnamon sugar, bake and call it an apple pie.

Or, make Buffalo Chicken Cupcakes.

*sigh.

It’s not a secret I ADORE buffalo chicken, OK?

And I’d taken a hiatus from writing about it…until a few days ago. But here’s one more recipe (for now), using easy, versatile wonton wrappers and my fave, buffalo chicken, for a meal easy to eat and yummy in your tummy.

Buffalo Chicken Cupcakes
Makes 12 regular cupcakes or 48 mini cupcakes

Ingredients:
1 (8 oz) pkg cream cheese, softened
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Instructions:
Preheat oven to 375° F. Spray muffin tin very lightly with cooking spray.

In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture into each cup. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking, and if edges are browned, cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.

For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly; then remove from pan.

Note: Wonton wrappers can be found in the refrigerated section of your produce section usually on a wall by the mushrooms, broccoli and dressings. Just ask someone if they aren’t there.

Nutritional Information: Calories Per Serving: 330, Calories from Fat: 108, Fat: 12 g, Cholesterol: 52 mg, Sodium: 603 mg, Carbohydrates: 38 g, Fiber: 1 g, Protein: 16g.

View this recipe to print or add items to My Shopping List.


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