The other night, my kids and I were watching the Philadelphia Eagles play the Minnesota Vikings for a spot in the Super Bowl. The game started around dinner time, and like all good football fans, we needed food – lots of food!
When you’re in the kitchen with two kids, you want to 1) Keep ingredients to a minimum. 2) Keep the cook time short. 3) Try, for the love of God, to keep the mess under control. <<Don’t look at me like that. Seriously. Stop laughing.>> I really wanted to keep things as basic as possible for my own sanity, but definitely needed to make something that packed a punch in flavor.
I tend to prep shredded chicken in the crockpot during the week for various meals, so that was a no-brainer to use. I knew that I wanted to make something we could eat with our hands, had a little heat, and had cheese, we needed cheese. Every meal needs cheese!
Baked Buffalo Chicken Wontons checked off every box. These are seriously Super Bowl worthy – minimal ingredients, quick cooking time, and easy to make for a crowd!
Here’s what I used:
6 wonton wrappers
5 ounces of shredded chicken
3-4 Tablespoons Frank’s Red Hot Buffalo Sauce
1 ounce of crumbled Bleu Cheese
2 ounces lite shredded Mozzarella cheese
*This recipe was measured specifically for a small 6 cup muffin tin.
But is easily adaptable to larger tins.*
Here’s what I did:
Preheat the oven to 375 degrees. Spray muffin tin lightly with non-stick spray.
Put shredded chicken and buffalo sauce in a small bowl and mix thoroughly. Make sure your chicken is covered completely with sauce. Set aside.
Fill each muffin slot in the tin with one wonton wrapper.
Spoon chicken into each wrapper.
Top with shredded mozzarella and crumbled Bleu cheese.
Cook in the oven for 7-10 minutes, or until you notice the wonton turning a golden brown at the edges.
Whether you make these for a Super Bowl party or an easy weeknight meal, these little cups are the perfect all year long.