Ranch Chicken Wontons Cups

Damn you April aka SB (said with love of course). It’s all your fault.

I was all set last night to eat a healthy salad (ok who we kidding I was totally gonna order pizza) and then I see her “heaven in a wonton” post and I got a craving. Cravings are evil. They make you do bad things like go to the grocery store just for some Hidden Valley Ranch dressing b/c thats the only thing you don’t have in your pantry to make April’s heaven in a wontons.

… and my friends know how much I hate driving.

That’s why you should make these. They were worth the drive.

Recipe from Wine Lovers Cooking Diary

Makes about 50 wontons

INGREDIENTS

1 pkg wonton wrappers
3-4 chicken breasts, boiled and shredded (I used pre-cooked chicken strips, chopped)
2 packages shredded taco cheese (I used cheddar-jack cheese)
1 (16 fl oz) bottle Hidden Valley Ranch salad dressing (not light or fat free)
1 tsp chili powder + extra for garnish
green onion to taste, chopped

INSTRUCTIONS

Preheat oven to 425F.

Line cupcake pan with wonton wrappers. Bake 3-4 minutes until edges are brown. Continue with all wrappers until they are complete. Arrange baked shells on cookie sheets.

In a large bowl, mix shredded chicken and entire bottle of ranch dressing. Add 1 tsp chili powder (can add more depending on your taste). Fill shells with chicken mixture and sprinkle each one with additional chili powder. Top with cheese and green onions.

Bake until cheese is melted, about 3-4 minutes.

ENJOY!

Husband rating: A+
He wasn’t very delicate eating the wonton b/c he stabbed himself in the lip trying to eat the whole thing in one bite. (Dork!) but after he got over the initial pain he raved about it and had 5 more. HAHA

Wifey rating: A+
I ate way too many of these little suckers. You think they are small and harmless but before you know it you’ve eaten 10+, barely breathing and in a wonton coma. I am looking forward to leftovers for lunch.