- 1 pound boneless chicken
- Salt and freshly ground black pepper
- Oil, for coating pan, plus more for frying
- 1 (8-ounce) package cream cheese
- 1 package blue cheese
- 1 cup buffalo sauce
- 1 package wonton wrappers
- 1/2 cup sweetened balsamic vinegar
- Ranch dressing, for serving
Dice the chicken into small cubes, (about the size of your pinky nail). Sprinkle with salt and pepper, to taste. Heat a medium saute pan over medium heat and coat the bottom with a little oil. Add the chicken and saute until cooked through. Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined. Add the chicken and pulse to combine but still coarsely chopped.
Lay out an even number of wonton wrappers (10 should be enough). Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water. Cover with another wrapper and crimp the edges so they are tightly sealed. Repeat with remaining wrappers and filling.
Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot. Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy. Remove to paper towels to drain. Arrange the bites on a serving platter and drizzle with balsamic vinegar. Serve with ranch dressing and enjoy.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.