Ingredients:

  • 1 cup Cooked Chicken, finely shredded
  • 8 ounces Cream Cheese, full-fat, softened
  • 1 cup Monterey Jack or Sharp Cheddar, shredded (divided)
  • 1/2 cup Buffalo Sauce
  • 2 Tablespoons Ranch or Blue Cheese Dressing
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 24 count Wonton Wrappers (square)
  • Cooking Spray or Melted Butter (As needed)
  • 1 Tablespoon Fresh Chives or Spring Onion, thinly sliced

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly spray or brush a standard 12-cup muffin tin with cooking spray or melted butter.
  2. Place the softened cream cheese in a large mixing bowl. Add the Buffalo Sauce and Ranch/Blue Cheese dressing and stir until fully combined and smooth.
  3. Fold in the shredded chicken, 3/4 cup of the shredded cheese (reserve the remaining 1/4 cup for topping), garlic powder, and pepper. Mix well until all ingredients are evenly distributed and the mixture is thick.
  4. Carefully press one wonton wrapper into each well of the prepared muffin tin, ensuring the edges stand up slightly to form a cup shape.
  5. Spoon approximately 1 to 1.5 tablespoons of the Buffalo chicken mixture into the center of each wonton cup. Do not overfill.
  6. Sprinkle the remaining 1/4 cup of shredded cheese over the top of the filling in each cup.
  7. Bake for 12–15 minutes until the filling is bubbly and the edges of the wonton wrappers are golden brown and crisp.
  8. Allow the cups to cool in the tin for 2 minutes before carefully lifting them out with a small offset spatula or butter knife.
  9. Transfer to a serving platter and sprinkle generously with fresh chives or spring onion slices before serving immediately.