Veggie Pizza and Buffalo Chicken Salad Wonton Cup Appetizers
You can never have too many hor d'oeuvre recipes, so give Veggie Pizzan and Buffalo Chicken Salad Wonton Cup Appetizers a try. One serving contains 91 calories, 1g of protein, and 8g of fat. This recipe serves 24. For 40 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 15 people were impressed by this recipe. A mixture of cream cheese, ranch dressing mix, wonton wrappers, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foxes Love Lemons. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so outstanding. If you like this recipe, you might also like recipes such as Asian Salad Wonton Cup Appetizers, Boneless Buffalo Chicken Appetizers, and Boneless Buffalo Chicken Appetizers.
Servings: 24
Ingredients:
1/3 cup crumbled blue cheese
2 tablespoons buffalo sauce
1 cup chopped or sliced vegetables – I used carrot, red pepper and celery
1/4 cup finely chopped celery
8 ounces cream cheese, softened (about 1 cup)
1 teaspoon garlic powder
1/4 cup thinly sliced green onions, for garnish
1/2 cup prepared ranch dressing, plus additional if necessary
1 packet (1 ounce) ranch dressing seasoning mix
1-1/2 cups shredded cooked chicken
1 cup sour cream
24 wonton wrappers (the ones I used were 4-1/2-inch squares)
Equipment:
muffin tray
oven
wire rack
bowl
Cooking instruction summary:
Preheat oven to 350 degrees F. Spray 2 standard muffin tins with nonstick spray. Press 1 wonton wrapper into each cup, taking care to press again bottom and sides of cups. Lightly spray wrappers with additional nonstick spray. Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.In a small bowl, stir together seasoning mix, cream cheese, sour cream and garlic powder. Dollop a heaping tablespoon of cream cheese mixture into each baked wonton cup. Top with veggies.In a medium bowl, stir together chicken, ranch dressing, blue cheese, celery and buffalo sauce. You may need to add a bit more ranch dressing, depending on the texture of chicken you started with. You want it to be thoroughly coated in sauce, but not too wet or anything. Refrigerate at least 30 minutes or up to overnight to allow flavors to come together. Divide chicken mixture between baked wonton cups. Garnish with green onions and additional hot sauce, if desired.
Step by step:
1. Preheat oven to 350 degrees F. Spray 2 standard muffin tins with nonstick spray. Press 1 wonton wrapper into each cup, taking care to press again bottom and sides of cups. Lightly spray wrappers with additional nonstick spray.
2. Bake 8 minutes or until golden brown and crisp.
3. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling.In a small bowl, stir together seasoning mix, cream cheese, sour cream and garlic powder. Dollop a heaping tablespoon of cream cheese mixture into each baked wonton cup. Top with veggies.In a medium bowl, stir together chicken, ranch dressing, blue cheese, celery and buffalo sauce. You may need to add a bit more ranch dressing, depending on the texture of chicken you started with. You want it to be thoroughly coated in sauce, but not too wet or anything. Refrigerate at least 30 minutes or up to overnight to allow flavors to come together. Divide chicken mixture between baked wonton cups.
4. Garnish with green onions and additional hot sauce, if desired.
Nutrition Information:
covered percent of daily need
