I have been looking forward to dinner tonight ever since I made my weekly menu last Sunday. I couldn't wait to try the Buffalo Chicken "Cupcakes" from Emily Bites.
Let me say they did not disappoint. Matt raved on and on about them.
I made a couple of changes so here is my slightly varied recipe:
Buffalo Chicken "Cup Cakes"
(inspired by Emily Bites)
2 c. cooked boneless, skinless chicken breast, chopped up small (1/4 inch dice)
4 Laughing Cow Original Creamy Swiss wedges, broken into pieces
3 T. Buffalo wing sauce (I used Frank's Red Hot Wings Buffalo sauce)
1/2 stalk celery, chopped small (1/4 inch dice)
24 wonton wrappers (typically found in the produce section)
2oz (1/2 cup reduced fat 2% shredded cheddar cheese)
1. Pre-heat the oven to 375. Lightly mist 12 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. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
3. Layer 2 won ton wrappers into each sprayed muffin tin.
6. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Yields: 12 cupcakes, 2 or 3 per serving
Eat and Enjoy!
I served them with a green salad and we called it good. It was a Yummy dinner indeed.