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Steps
1
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2
In medium bowl, mix chicken, cream cheese, 1 cup of the Mexican cheese and the Buffalo wing sauce until well blended.
3
Place 1 wonton skin in each muffin cup. Spoon chicken mixture evenly into cups.
4
Bake 6 minutes. Sprinkle 1 teaspoon of the remaining Mexican cheese into each cup. Bake 2 minutes longer or until wontons are lightly browned and cheese is melted. Garnish with green onion tops. Serve warm.
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If you like spice, feel free to add more Buffalo wing sauce for an extra punch.
Add a small dollop of ranch dressing to each wonton before serving to act as a cooling agent to the spicy sauce.
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Nutrition Facts are not available for this recipe
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