Ingredients Jump to Instructions ↓

  1. 1 pound boneless chicken Salt and freshly ground black pepper Oil, for coating pan, plus more for frying

  2. 1 (8-ounce) package cream cheese

  3. 1 package blue cheese

  4. 1 cup buffalo sauce

  5. 1 package wonton wrappers Water

  6. 1/2 cup sweetened balsamic vinegar Ranch dressing, for serving

Instructions Jump to Ingredients ↑

  1. Dice the chicken into small cubes, (about the size of your pinky nail). Sprinkle with salt and pepper, to taste. Heat a medium saute pan over medium heat and coat the bottom with a little oil. Add the chicken and saute until cooked through. Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined. Add the chicken and pulse to combine but still coarsely chopped. Lay out an even number of wonton wrappers (10 should be enough). Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water. Cover with another wrapper and crimp the edges so they are tightly sealed. Repeat with remaining wrappers and filling. Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot. Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy. Remove to paper towels to drain . Arrange the bites on a serving platter and drizzle with balsamic vinegar. Serve with ranch dressing and enjoy. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.


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