Buffalo Chicken Rangoons🧡 In a bowl add: -16 ounces of softened cream cheese -1 tablespoon of minced garlic -1 cup of sliced green onions -1 cup of buffalo sauce Mix it all together. Then fold in: -8 ounces of shredded Monterey Jack or Colby Jack cheese -just the breast meat of a rotisserie chicken ( finely shredded) Season with: -smoked paprika -chicken bouillon powder -cayenne pepper (if you want more spice) -salt & pepper to taste Mix it all in and let it chill in the fridge for at least 1 hour. Then get some wonton wraps, wet the sides with water, add in your filling, and fold them into your preferred Rangoon shape. (Note: the amount of filling used will vary depending on what shape you fold it into. The flower shape that I used in the video uses the least amount of filling. You can fit the most filling in the triangle shape, and it’s also the easiest way to fold it. This recipe will make anywhere from 35 to 50+ Rangoons depending on how you fold them.) Fry these in high heat oil heated to about 320 degrees until they’re golden brown and let them rest on a cooling rack. Serve these with a variety of sauces. I usually serve them with Blue Cheese, Ranch, and Sweet Chili sauce. Enjoy💜 #food #buffalochicken #appetizers #recipe #easyrecipe #crabrangoon
