Try this Buffalo Chicken Cups recipe, or contribute your own.
Suggest a better description1. Preheat oven to 375 degrees
2. Spray brownie pan very lightly with kitchen spritzer
3. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce, and 3/4 cheddar cheese. You can soften the mixture slightly in the microwave if needed to make it come together.
4. Stir in shredded chicken
5. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
6. Spoon about a tablespoon of the chicken mixture into the wrapper
7. Top with another wrapper and add another tablespoon of chicken mixture
8. Sprinkle with remaining cheddar cheese and a little blue cheese
9. Bake for 18 munutes 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
10. Remove from the oven and let cool for 5 minutes. To remove, se a knife to loosen the edges then pop each cup out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 154 | ||
Calories from Fat: 92 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 30.7mg | 9 % | |
Sodium 337.4mg | 12 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8.8g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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