It is officially getting football in here, my friends! The weekend arrives, with its cool weather and cozy blankets ready for the snuggling, and there is nothing we like better than settling down with some yummy snacks and a good football game! I honestly have to say, that I half-watch the games, as I am normally chasing around the kids, but I just love the atmosphere in the house on these days- it’s just part of the Fall-feel that makes our house feel so homey.
This is a recipe that I love to make for football watching… I love buffalo-anything really, and these little noms are healthy AND delicious! This healthier version leaves out the cream cheese, regular cheese and also the deep frying – To keep all the yum, I used low-fat cheese, and low-fat bottled dressings and baking them…yes, they still get crispy! The buffalo flavor is all there along with the crisp. These are yum!
Healthy Baked Buffalo Chicken Bites
This is such a great appetizer! Using precooked chicken that I keep on hand, it is easy to make these whenever the mood strikes! This recipe outlines using wontons, but in the notes I explain 2 other ways to enjoy these little bites!
- 1/3 cup lowfat bottled Ranch or Blue Cheese dressing
- 1/3 cup Red Hot Sauce
- 1/2 cup minced celery (1 stalk)
- 1 1/2 cups chopped, cooked chicken (I use the prepared Purdue chicken)
- Wonton wrappers
Preheat the oven to 375*
In a small bowl mix the dressing, hot sauce, celery and chicken. Set aside.
Open the wontons, and lay out a few on a cutting board. Place a bowl of water next to you.
Add a teaspoon of the chicken mixture to the center of the wonton.
With your finger, dip it in the water and wet the edges of the wonton.
Fold over into a triangle. Pinch the edge shut.
Place on a parchment lined baking pan.
Using a pastry brush, dipped in a bit of olive oil, brush each side of the wonton.
Bake for 10 minutes on one side, flip over and bake another 5-8 minutes, until crisped.
Remove from oven and serve.
Using pre-baked filo cups
For a SUPER fast and crunchy alternative to wontons, use prebaked filo-cups. Just fill them with a teaspoon of the buffalo chicken mixture and bake for 8-10 minutes until hot and bubbly. They are fast, easy, and crunchy yumminess!
Using a cupcake tin
If you just want lots of filling, and you don't need the crunch, place one wonton in each cupcake tin (prepped with cooking spray) and fill with the chicken mixture. Bake 8-10 minutes until bubbly.
These freeze really well. Just skip the oil-brush until right before baking. When you freeze them, lay flat in a container, and separate layers of wontons with parchment or waxed paper. Seal tightly. When you are ready to make, just brush with a little oil, and bake as normal.
Please attribute this recipe: Show it came from hardlyagoddess.com
I played with the wrappers a bit to see how they would come out. I folded a lot into triangles, and then I also tried putting wrappers in cupcake holders, but these weren’t as crispy- though still very good.
The muffin-tin method was okay, but not as crispy.
I finally ran out of wonton wrappers, and I had a lot of the filling left (this recipe makes a lot of appetizers!) so I used some pre-baked filo cups that I had in the freezer.
The pre-baked Filo cups worked great- they are really crunchy and ready in no time!
They turned out great, were easy to do, and are ready in just 8 minutes. I liked them at least as much as the wontons.
Whatever method you choose as a wrapper to the buffalo chicken filling, I know you will love these! Enjoy~
Linking up with A Dish of Daily Life, Full Plate Thursday, Katherine’s Corner, Pin Junkie, and What’s Cooking Love?