Add all the dip ingredients, except the blue cheese, to the bowl of a small prep food processor.
Chef’s Note: Season with salt & pepper, to taste.
Pulse until the ingredients are mixed and smooth.
Chef’s Note: Check the seasoning, and add a bit more salt and pepper, if needed.
Remove from the prep bowl, place into a small mixing bowl, and add the blue cheese.
Carefully fold the mixture together, and then reserve.
Chef’s Tip: This dip benefits from spending some time in the fridge. If you can make the dip the day before, that would be excellent.
Gather your ingredients.
Add the butter and oil to a small sauté pan over medium low heat.
When the butter has melted swirl the pan to mix with the butter with the oil, and then add the chicken breast.
Chef’s Note: Season the chicken with a bit of salt & pepper.
Cover and allow the chicken to slowly cook, until no longer pink, about 15 to 20 minutes.
Remove from the sauté pan, allow to cool, and then shred and reserve.
Add the cream cheese, ranch dressing, and hot sauce to a mixing bowl, and thoroughly combine.
Add the shredded cheddar, or pepper jack, and chicken to the mix and fold together.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Add a tablespoon of the buffalo mixture in the middle of a wonton wrapper.
Pick up the opposite corners of the wonton wrapper, and pinch together.
Chef’s Note: Use a bit of water to seal the two corners.
Put the wantons on a parchment-lined baking sheet.
Place in the preheated oven until they become crispy, about 4 – 5 minutes.
Chef’s Note: This whole thing boils down to timing. Leave them in the oven for too long and the wanton will harden and have the consistency of a dough cracker (not a good thing). The difference can be as little as 60 seconds or less, so keep an eye on the oven.
Serve with the blue cheese dip, and watch them disappear. Enjoy.