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Buffalo Chicken Won Tons

By MarlaM on November 23, 2009

Photo by Laureen in B.C.

2 Reviews

Prep Time: 30 mins
Total Time: 50 mins
Yield: 48 won tons

Photo by Laureen in B.C.

About This Recipe

"This is a slightly different version of the Buffalo Chicken Won Tons already posted here. I checked out the others and they weren't really what I was looking for, so I came up with this by mixing Buffalo Chicken Dip with my love of using won ton wrappers for a variety of fun finger foods. You may sub ranch dressing for the bleu if you prefer. This is super easy to make and when I served it at a get together last night, I got rave reviews. The chicken breast portion is an estimate. I used one large chicken breast half, poached in seasoned water and chopped. You may use more or less, depending on your preference."

Ingredients

8 ounces cream cheese or 8 ounces neufatchel cheese, softened
1/2 cup bleu cheese salad dressing
1/2 cup Frank's red hot sauce, louisanna sauce
1/2-1 cup monterey jack cheese or 1/2-1 cup cheddar cheese, shredded
3/4 lb cooked chicken breast, chopped
48 wonton wrappers

Directions

Heat oven to 375.
Mix all ingredients, except won ton wrappers, in a bowl.
Spray mini muffin tins with non stick spray, and place one won ton wrapper in each muffin cup.
Fill the won tons with about 1 tbsp of the mixture, and gently pull the sides of the wrappers closed to form a sort of pouch
Bake the won tons for about 20 minutes, checking periodocally, You want the wrappers to start browning and be a little bit crispy.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (1242 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 70.2
Calories from Fat 35: 50%

Amount Per Serving: %
Total Fat 3.9g: 6%
Saturated Fat 1.5g: 7%
Cholesterol 13.7mg: 4%
Sugars 0.2 g
Sodium 160.9mg: 6%
Total Carbohydrate 4.9g: 1%
Dietary Fiber 0.1g: 0%
Sugars 0.2 g: 1%
Protein 3.5g: 7%

Reviews

"Loved these! I did change the blue cheese dressing to ranch, but that is the only change I made. I also found that the cook time needed extending since I was using my mother's electric oven instead of my gas one. They almost need to be a little brown on the edges to be crispy. Otherwise, they seem a little on the soggy side from the greased tin."

By coleen114 on February 03, 2011 | 1188471
"Yummy yummy these were a big hit at my holiday party. Everyone loved them. I made them a couple of week before and froze them. then just reheated and served. Thanks"

By Laureen in B.C. on January 05, 2011 | 1179442