Buffalo Chicken Wontons

I was wondering other day what I could make for an upcoming potluck dinner at our church, so I created these Buffalo Chicken Wontons, and by the way they disappeared, I think they were a success. Hope you enjoy them as well.


4 cups boneless, skinless, chicken breast; cooked and chopped fine
 ( I seasoned my chicken and baked it in the oven, but you could also use pre-cooked rotisserie chicken if you are in a hurry)

8 oz. bleu cheese, crumbled

8 oz. pepper jack cheese, shredded

1 cup milk

1 cup mayonnaise

1 pkg. dry Spicy Hidden Valley Ranch Dressing Mix

1 Tbs. Hot Wing wing sauce

1 tsp. Bottled hot sauce

1/8 tsp. Lawry's Seasoned Salt

1/8 tsp. Ground Paprika

1 pkg. large, square won ton (or pastry) wrappers

Garnish:
bleu cheese dressing
additional hot sauce
celery sticks

1. Preheat oven to 375 degrees
2. In small mixing bowl, combine mayonnaise, milk, and dry ranch mix. Stir with a whisk to blend well, with no lumps. Cover and chill in refrigerator, for at least one hour.
3. Meanwhile, cut each won ton wrapper into 4 squares about ( 2in. by 2 in.)
4. Place each won ton wrapper into the bottoms of a cupcake pan, pressing to form a small cup, with the pointed corners flared out toward the edges of each cup. (repeat as many times as needed to make 32 wont ton cups.
5. Bake in preheated oven for 5 minutes till edges are lightly brown. Remove pans from oven ( but leave pastries in pan while preparing filling)
6. In large mixing bowl, combine chilled mayonnaise/milk mixture, chopped cooked chicken, cheeses, wing sauce, hot sauce, and spices. Stir with large spoon to combine well.
7. Spoon two tablespoons of mixture into each pre-baked won ton cup.  Sprinkle tops of each with a little paprika. Repeat step to make 32 won tons.
8. Bake again for 4-5 minutes till cheese is bubbly and edges are lightly brown.
9. yield: 32 won tons

If desired, garnish with a dollop of bleu cheese dressing on top of each won ton, an additional splash of hot sauce, and a small celery stick.