1½tablespoonsdry ranch seasoning(see notes to make your own)
Instructions
Preheat oven to 350ºF.
Spray muffin pan with cooking oil. Spray the bottom 1/2 of the shot glass (or small glass) with cooking spray.
Lightly spritz the wonton wrapper with olive oil spray. Place the sprayed side evenly over the muffin cup and press inside. Use the shot glass to form the wonton wrapper to the muffin well sides. Do this with the rest of the wonton wrappers.
Bake the wontons for 10 minutes, until golden and crispy, with little bubbles. Remove baked wonton cups from the oven to fill with filling. Leave the oven on because you will be baking the wontons once they are filled.
Buffalo Chicken filling
While the wontons are baking, prepare your filling. Reserve 2 tablespoons of green onions (scallions) and 2 tablespoons of shredded cheese and set aside. Mix together shredded chicken, sliced green onions, shredded cheddar, cream cheese, blue cheese, buffalo sauce, and dry ranch dressing, in a medium bowl.
Use a small spoon to drop about 1 rounded tablespoon of the buffalo chicken mixture into the baked wonton cups. Sprinkle the reserved cheddar cheese on top of the filling.
Bake at 350ºF for 8-10 minutes, until the edges of the wonton are golden brown and the cheese topping has melted. Top with reserved green onion before serving.
Air Fryer instructions
To make these in an air fryer, use glass custard cups for the wonton wrappers, instead of a muffin pan. Bake at 325ºF, following the instructions above.
Notes
You can find wonton wrappers in the grocery store produce section. Or, make things easy and order them from online grocery pickup.We recommend using a shot glass or a similar sized glass when making your wonton cups. It helps your wrappers align with the sides of the muffin cup wells. The wrappers shrink slightly during baking, and this ensures there will be a wide area for the jalapeno popper filling in wonton cups. Homemade Dry Ranch Dressing Mix: 2 tablespoons Buttermilk Powder (optional), 1 tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoon onion powder, 1 teaspoon dried dill.