Buffalo Chicken Cups Recipe 445

Steps:

• Place a small sauce pot over low heat, add hot sauce. Whisk in the butter until melted (the sauce will have an orange color).
• In a medium-size bowl, mix the pulled chicken with the hot sauce mixture and set aside. In a small mixing bowl, mix the sour cream and blue cheese and season with salt and pepper.
• To assemble the cups, place a spoonful of the buffalo chicken mixture in a tortilla cup and put a little dollop of the blue cheese sour cream on top. Sprinkle with chives and serve.

Steps:

• Combine chicken and hot sauce in a pan and warm through, mixing well.
• Put tortilla chip scoops out on platter.
• Combine ranch dressing and sour cream, mixing well.
• When chicken is warm, fill each chip with buffalo chicken mixture.
• Sprinkle each chip with cheddar cheese.
• Top each chip with a dollop of the ranch dressing & sour cream mixture.
• Sprinkle with diced celery.
• Enjoy!

Steps:

• Preheat oven to 375°F. Spray muffin tin very lightly with kitchen spritzer. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.