Sunday, May 20, 2012

Buffalo Chicken "Cupcakes"

cupcakes dinners seem to be a regular thing in our house lately. i just can't resist. they're so stinkin' cute and the options for ingredients are endless. if you're really eager to try some yourself, i highly recommend checking out Emily Bites for some genius recipes! this chick has the most creative dinners mashed into cupcake form. just awesome. i am officially obsessed.

anyone who knows me is fully aware of how much i adore spicy things. if we're being completely honest, i actually tote around a bottle of Texas Pete in my lunch bag when i head to work. guys, you never know when you may need to toss some of that heavenly sauce on top of something. i load it on chips... on eggs... on spaghetti... the list goes on and on.

this spicy buffalo chicken "cupcake" is superb. it's gooey with layers of cheese. it's got that zing from the buffalo sauce. plus the crispiness from the wonton wrappers.  if you haven't gotten familiar with a wonton wrapper, i strongly suggest keeping a package in your fridge at ALL times. you won't be sorry.

these would be great at your next football party, cookout, book club meeting.. you name it. just be careful and don't go too hot with the buffalo sauce. i had a moron moment and bought the "red hot" buffalo sauce and had my husband in tears after he ate the first one of these. oops.

(recipe adapted from Emily Bites)

2 cups cooked boneless, skinless chicken breast, chopped up into small pieces (to make it even easier, you could buy a rotisserie chicken!)
4 Laughing Cow Blue Cheese wedges, chopped into small bits
3 T Buffalo wing sauce (I use Frank's Red Hot Buffalo sauce in "Classic Buffalo")
16 wonton wrappers (typically found in the produce section)
1/2  shredded cheddar cheese
1/2 pepper jack cheese

The How To:

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.

2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce.

3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar and jack cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin

There's a few more dinner cupcakes on the horizon. One for the next post and who knows when else. Maybe one I can add Texas Pete to?!?

Anybody have some awesome Buffalo Chicken recipes I should try? Love to hear from ya! & happy baking!
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