Buffalo Chicken Cupcakes

My divingabe will tell you, I like crunch. The top of these give you plenty of that!

This is really good and a great way to use leftover chicken. Very easy to prepare. Everything went into the food processor.

I pulsed the chicken in the food processor, removed the chicken to a small bowl. Added the cream cheese, hot sauce, cheddar and ranch dressing to the food processor. Pulsed to a good consistency. Removed and added to the chicken and mixed till well blended.
 
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (used hot sauce)
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers (had eggroll wrappers so used them)
1/4 cup blue cheese crumbles( did NOT use)
 Preheat oven to 375 degrees

Spray muffin tins lightly with cooking spray.

 I pulsed the chicken in the food processor, removed the chicken and put it in small bowl. Added the cream cheese, hot sauce, 3/4 of the cheddar and ranch dressing back to the food processor. Pulsed to a good consistency. Removed cream cheese mixture and added to the chicken and mixed together.

Start layering your cupcakes. Press wonton wrapper into the bottom of each muffin tin.Spoon about a tablespoon of the chicken mixture onto the wonton in the muffin tin. Top with another wonton ( I did it but will omit this step next time).On top the additional wonton place another tablespoon of the chicken mixture. Sprinkle with remaining cheddar cheese and the blue cheese, if you like blue cheese.

Bake at 375 for 18 mins. or until edges are brown. If the edges are browning after 10 place some foil over them for the remaining 8 mins.

Let them cool for about 5 mins.

They come out really easy but you might need a butter knife to help them along.

You could make these in a  mini muffin pan and serve as an appetizer

Recipe adapted from here