Sunday, November 15, 2015

Buffalo Chicken Cups

Ingredients for 24 cups

½ cup blue cheese crumbles
½ cup cayenne hot sauce
½ tsp. chili powder
½ tsp. smoked paprika
1 tbsp. butter, melted
2 tbsp. olive oil
2-3 boneless, skinless chicken breasts
3 scallions, sliced thinly
24 wonton wrappers


Directions

Preheat oven to 350°F.

Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.

Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!) Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.

In a medium-sized bowl, stir together the melted butter and hot sauce. Add the chicken and stir until well coated. Then fill each wonton cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty. Remove and top with sliced scallions, and serve warm. These are best served immediately.
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