Buffalo Chicken Cups

Want the buffalo wing flavor without all the mess. There are 2 options here, both tasty. One easier than the other.

• Ready In: 35 mins
• Yields: 24 Cups

Ingredients

• 2 -3  boneless skinless chicken breasts (or rotisserie chicken, MUCH EASIER)
• 2  tablespoons olive oil
• 1⁄2 teaspoon  smoked paprika
• 1⁄2 teaspoon chili powder
• 24  wonton wrappers (or tortilla chip, scoops MUCH EASIER)
• 1  tablespoon butter, melted
• 1⁄2 cup  cayenne  hot sauce (I recommend Frank's Red Hot )
• 1⁄2 cup blue cheese, crumbles
• 3  scallions, sliced thinly

Directions

1. Preheat oven to 350F degrees.
2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder.
3. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
4. OR just shred some rotisserie chicken.
5. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!).
6. Bake for 5 minutes or until very lightly browned. Keep wontons in baking cups.
7. OR just use Tortilla Scoops.
8. In a medium-sized bowl, stir together the melted butter and hot sauce.
9. Add the chicken and stir until well coated.
10. Fill each cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese.
11. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty.
12. Remove and top with sliced scallions.
13. Serve warm.