Anywho... we usually try to make something fun for dinner and this is what we wanted. So, we used part of what we knew of the recipe for Buffalo Chicken dip and improvised from there! The result was perfect. No tweaking needed, don't you love it when that happens?!
Introducing... or maybe not really, since this is SO not original... LOL...
BUFFALO CHICKEN WONTONS
1 pkg wonton wrappers
1 cup chicken, cubed and cooked*
1/2 cup blue cheese, crumbled
2 Tbsp cheddar cheese, shredded
1/4 cup Frank's RedHot Buffalo Sauce
4 Tbsp butter, melted & cooled
Oil, for frying
Directions:
* We use fresh chicken breast, not canned. We've used canned, you can, but it's MUCH better fresh. That said, when we cook the chicken, we have it already diced small and we saute it in a smidge of olive oil and season with salt and pepper. Let the chicken cool while you prepare the rest of the ingredients or it will melt your cheeses too much.
Mix cooled chicken and blue cheese, stir gently. Add cheddar cheese, stir again. Add Frank's and butter and stir to combine and cover thoroughly.
Lay out your wonton wrappers. If you've never used wonton wrappers before, you will need a small bowl of water and a paper towel. You'll wet the edges of the wrappers in order to make them stick together.
Add a small dollup of filling to each wonton. You will need to play around with this, but it's usually about 3/4 Tbsp.
Wet your finger in the water and slide it across the edge of the wrapper. We've found it's easiest if you start in the middle and work out on each side. The wrappers are dusted in cornstarch, so you will get sticky and white! Your water will also look muddled after a while.
Fold the wrapper from one corner to another, to create a triangle.
Seal well, pressing out all the air pockets.
Lay finished wontons on a plate.
We have ALWAYS cooked these inside, but on Super Bowl Sunday, we used an outdoor fryer. You need to fill your pot about 3/4 way full with oil and heat it on medium to medium-high heat. Use an extra wonton wrapper to test the oil.
You should be able to fry the wontons in two batches. Place about half of them in there until the wrapper turns light golden brown and gets crispy. Use a slotted spoon to remove and place in a shallow dish lined with paper towels. Immediately hit them with a small amount of salt.
Serve with ranch dressing. ENJOY!!
0 comments:
Post a Comment