Name: Buffalo Chicken Cupcakes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 12 mini cupcakes
Ingredients: Olive oil, for greasing; 1 small chicken breast, cooked and shredded (about 1/2 cup); 2 tablespoons hot sauce, such as Frank?s RedHot; 1/3 cup heavy cream; 1/4 cup crumbled Gorgonzola cheese; 1/4 cup shredded Monterey jack cheese; 24 wonton wrappers; 1 small carrot, finely chopped (about 1/4 cup); 1 small celery stalk, finely chopped (about 1/4 cup); 1/4 cup celery leaves, chopped; 1/4 cup cilantro leaves, chopped; 1 tablespoon red wine vinegar; Kosher salt and freshly ground black pepper

Directions

Special equipment:

a 12-cup mini muffin pan

Preheat the oven to 350 degrees F. Grease a 12-cup mini muffin pan with olive oil.
Toss the chicken with 1 tablespoon of the hot sauce in a small bowl; set aside.
Stir together the cream, Gorgonzola, Monterey jack and remaining 1 tablespoon hot sauce in a small bowl until well combined.
Cut the wonton wrappers with a 2-inch round cookie cutter so each one fits in a cup of the muffin pan.
In each cup of the prepared mini muffin pan, add 1 teaspoon of the cheese then top with 1 wonton wrapper, 1 teaspoon cheese, 1/2 teaspoon chicken, 1 wonton wrapper, 1/2 teaspoon cheese and 1/2 teaspoon chicken. Bake until golden brown, 15 to 20 minutes. Remove from the oven and let cool.
Meanwhile, combine the carrot, celery, celery leaves and cilantro in a small bowl and toss with the vinegar. Season the slaw with salt and pepper.
Using a small spoon, top each Buffalo chicken cupcake with slaw and serve.

On Tonight

Buffalo Chicken Cupcakes

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