Saturday, January 15, 2011
Buffalo Chicken Wontons for my Ravens
It's a big game day for the Baltimore Ravens. If we win we go on to one more playoff game before we are in the Super Bowl. I wore my jersey all day, even at the dog park and grocery store.
The best football snack out there is buffalo chicken dip. Period. It's my signature party dish (those cake balls might get a few requests too). Memorial day parties, birthday parties, New Years Eve parties you name it they love it. Ladies you will win your mans heart with this dip. Why haven't I blogged about it earlier you ask? Because it's ugly! This pinkish creamy chicken dip does not photograph well at all, so we are going to go a different route ...
We will fill wontons with the dip and fry them up! Of course feel free to skip the wontons though and just make the dip to serve with celery or chips.
3 small chicken breasts - poached (Don't over cook them, you will taste it in your dip, yuck)
1 package of cream cheese (soft enough to combine with other ingredients)
1/2 cup ranch or blue cheese dressing (your choice)
1/2 cup Franks Red Hot (or more if you like it really hot)
1 cup shredded cheese
1 package wonton wrappers
Cut your poached chicken in halves and shred them with your food processor (use the shedding attachment). Some recipes call for using canned chuck chicken, but that makes me want to throw up. I find that a food processor gets the chicken to a nice creamy dip with out losing the fresh chicken flavor.
Place a dollop of the dip, about a quarter size, in the center of your wonton wrapper. Pull one corner over to the other forming a triangle. Connect the bottom corners in the center and then the top so you have wonton envelops. (Dampen your fingers with water when closing the wontons so they will stick.) Trick: If they are kept in the freezer for about 5 minutes before you fry them they will hold up better.
Fry them in about an inch of canola oil until they are golden brown. Serve with hot sauce and ranch or blue cheese.