Mexican Buffalo Chicken Cups

Are you in need of a new appetizer idea? Need to take something to the Superbowl tomorrow? I have a great one for you, especially if you like buffalo chicken flavors. I came up with this one day on a bit of a whim. I saw a recipe in the ad for our local market. Unfortunately, when I got to the market, they were out of a few things I needed for this recipe. No cream cheese, for example. I then took the idea from the dip recipe, and made it into these individual cup servings using wonton wrappers and a Mexican twist.

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I’ve used wonton wrappers before in recipes and love them. Basically you have the dip built into the “chip” when you use wonton wrappers. No muss, no fuss.

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Ingredients, makes 30 cups

  • 1 can fat-free refried beans (any variety)
  • 2 tablespoons taco seasoning mix
  • 1/2 cup light sour cream
  • 1/2 cup shredded cheese (Colby Jack, Cheddar, Mozzarella, Pepperjack, whatever you like)
  • 1/2 heaping cup chopped celery, about 2 stalks
  • 1/2 cup ranch OR blue cheese dressing
  • 1/2 cup hot sauce
  • 2-12.5 oz. can turkey or chicken breast, chopped
  • 1/2 cup sliced green onions (reserve some for the top)
  • 1 16 oz. package wonton wrappers (60 quantity)

Preheat your oven to 350F.

Mix together refried beans and taco seasoning in a bowl and set aside.

In a larger bowl, mix together sour cream, cheese, celery, dressing, hot sauce, meat and most of the green onions, reserving some for garnish.

Place one wonton wrapper into a non-stick cupcake/muffin tin– or two if you have them. Top the wonton with about a heaping teaspoon of bean mixture. Place another wonton wrapper on top of the bean mixture and press down so it makes a cup shape. Fill the top of the cups with a heaping tablespoon of meat mixture. Place both tins in the oven and bake for 35 minutes, rotating pans half way through.

Once cups are crisped and browned on the edges, remove from oven and allow to cool for about 5 minutes. Garnish with chopped green onion or cilantro. Place on serving platter and serve! They cups should pop right out of the non-stick pans.

These can be baked and frozen to serve at a later date.

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I took this photo to show the progress of putting these together. On the bottom is the one wonton wrapper with the bean mixture. The 2nd from top row are the cups with the 2nd layer of wonton. The top row shows the final layer of meat mixture on the 2 wontons and bean mixture.

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Before and after baking, you want the meat layer to warm and get nice and melted. The cups should also be browned, turning dark on the edges and hold their own shape if removed from the pan.

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These have always turned out so well with me when I’ve made them with other flavors and these were no exception. I’m already thinking up what I can place in these “cupcakes” next!!

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These make for a fun presentation and easy to pop into your mouth. These can be made, frozen and thawed to serve at a later date. Just put them back in the oven and warm through. They cups should hold their shape on their own.

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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