Tuesday, September 24, 2013

Buffalo Chicken Cups

Buffalo Chicken Cups

12 oz. shredded chicken
1 (8 oz) package cream cheese, softened
½ c. ranch dressing
½ c. buffalo wing sauce (I use Frank’s)
1 c. shredded cheddar cheese, divided
24 wonton wrappers
¼ c. crumbled blue cheese

Preheat oven to 375º. Spray mini muffin tin with cooking spray. In a bowl, combine softened cream cheese, dressing wing sauce and ¾ c. cheddar (save remaining ¼ c. for topping). You can soften the mixture slightly in the micro wave if you needed to do it to make it come together. Stir in chicken.

Cut wonton wrappers and press into the muffin cups. Spoon mix into each muffin. Top off with cheddar and a little blue cheese.

Bake 18 minutes or until edges are brown. Check cups after 10 minutes and if edges are browning, cover with foil for remaining cooking time. Remove from oven and let cool for 5 minutes. Pop them out of each cup and let rest until firm.


  1. This looks great! I only use Frank's...on EVERYTHING!!! Have you tried it on apples! YUM!!!!

  2. I just found your blog through Robbie's post and I can't wait to try the green enchilada and taco soup recipes!


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