Ingredients
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo hot sauce (such as Frank's)
- 1/2 cup ranch dressing
- 1 cup (4 oz) shredded cheddar cheese, divided
- 24 wonton wrappers
- 1/4 cup blue cheese crumbles
- 2 tbsp sliced green onions
- Celery sticks, for serving
Instructions
- Heat the oven. Preheat to 375°F (190°C). Lightly grease a 24-cup mini muffin tin.
- Mix the filling. Stir the chicken, cream cheese, buffalo sauce, ranch, and 3/4 cup of the cheddar until evenly combined.
- Form the cups. Press one wonton wrapper into each muffin cup, letting the corners stick up. Fill each with about a tablespoon of the chicken mixture — don't overfill.
- Top and bake. Sprinkle with the remaining cheddar. Bake 12-15 minutes until the wontons are golden and crisp and the filling bubbles.
- Finish. Cool 5 minutes in the tin, then top with blue cheese crumbles and green onions. Serve warm with celery sticks.
🏈 Game-day game plan
Wonton wrappers go from golden to burnt fast — start checking at 12 minutes. The filling can be mixed a day ahead and refrigerated; fill the cups just before baking so the wrappers stay crisp. For less heat, use 1/3 cup buffalo sauce and add 2 tablespoons of honey.
Common questions
Can I make these ahead?
Mix the filling up to 24 hours ahead and refrigerate. Assemble and bake just before serving — pre-filled cups get soggy.
How do I make them less spicy?
Cut the buffalo sauce to 1/3 cup and stir in 2 tablespoons of honey or extra ranch. Mild buffalo sauce also works.
Can I use phyllo shells instead?
Yes — fill store-bought mini phyllo shells and bake 8-10 minutes. Even easier, slightly more delicate.
Is there a slow cooker version?
Keep the filling warm in a small slow cooker on LOW and serve with wonton chips or celery for dipping — same flavors, zero assembly.
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