Buffalo Chicken Cups

• 2 -3 boneless skinless chicken breasts (or rotisserie chicken, MUCH EASIER)
• 2 tablespoons olive oil
• 12 teaspoon smoked paprika
• 12 teaspoon chili powder
• 24 wonton wrappers (or tortilla chip, scoops MUCH EASIER)
• 1 tablespoon butter, melted
• 12 cup cayenne hot sauce (I recommend Frank's Red Hot )
• 12 cup blue cheese, crumbles
• 3 scallions, sliced thinly

1. Preheat oven to 350F degrees.
2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder.
3. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear.
4. Remove chicken and let cool, then shred.
5. OR just shred some rotisserie chicken.
6. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups.
7. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!
8. ).
9. Bake for 5 minutes or until very lightly browned.
10. Keep wontons in baking cups.
11. OR just use Tortilla Scoops.
12. In a medium-sized bowl, stir together the melted butter and hot sauce.
13. Add the chicken and stir until well coated.
14. Fill each cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese.
15. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty.
16. Remove and top with sliced scallions.
17. Serve warm.

chicken breasts, olive oil, paprika, chili powder, wonton wrappers, butter, cayenne hot sauce, blue cheese, scallions

Taken from www.food.com/recipe/buffalo-chicken-cups-477117 (may not work)