Buffalo Chicken Wontons

Yum, yum, yum!

Confession: I have a minor obsession with Buffalo sauce. I love it, whether it be on chicken wings, pizza or nachos, I love it. Recently, my husband and I sampled this delectable vehicle in which to enjoy copious amounts of buffalo sauce. I mean, what could be better then a fried little pouch of creamy chicken-y goodness with just the right amount of buffalo sauce? I simply had to recreate this while on vacation and did so with the great help of a junior cook.  And it was definitely worth it. They were a huge hit with everyone in the house and completely disappeared quickly. Even the most picky of the group loved them.

Buffalo Chicken Wontons
Filling:

2 boneless, skinless chicken breasts, cooked and cut into quarters
3/4 cup cream cheese
1/2 cup blue cheese crumbles
2 - 3 tbsp ranch dressing, plus more for dipping
1/4 cup - 1/2 cup Frank's Red Hot Sauce
salt and pepper to taste

Other ingredients:
oil for frying
1 package wonton wrappers
ranch or blue cheese dressing for dipping

Combine ingredients in a food processor and pulse until mixture is of desired consistency. It shouldn't be overly mushy or the consistency of soup but it shouldn't be overly chunky either. Sneak a taste, or two, about now to determine if you want to add more hot sauce, ranch dressing, salt or pepper.

Perfect consistency

In a large saute pan, heat oil over medium heat. There should be enough oil in the pan to come up the sides of the pan about an inch.

Retrieve a wonton wrapper and fill it with a heaping 1/2 tbsp of filling.

Seal the edges of the wonton by rubbing all edges with a little warm water, using your fingers, then fold the wonton in half to resemble a triangle and press edges down well.

Drop wonton triangle in oil and fry for a couple of minutes, turning once to ensure browning on both sides. Remove from oil and allow to drain on paper towels. Repeat with remaining wontons.

Serve warm with your choice of dipping sauce. Enjoy these. I am.