Pinteractive: Buffalo Chicken Wontons

This is my Pinteractive post for the week.  Click on the badge over there ------> to go to Nanette's blog and see all the Pinteractive posts!

So, I drool over a lot of food blogs, and over all of the recipes pictured on Pinterest.  I often post blog pictures to my Pinterest board so I don't lose them later when I'm ready to make them.  In fact, my most repinned recipes are often the ones I pull off other websites and pin to a board.  This week's recipe is a case in point. 
I enjoy looking at the recipes that are posted to the theme on Family Fresh Meals Recipe of the Week.  Last week's theme was Hot n Spicy Recipes.  I entered my Buffalo Chicken Soup...the first recipe I posted here!  I even got votes!!  But there was this other intriguing recipe from Peanutbutter and Peppers.
For appetizer night on Saturday, I made bruchetta, carrot sticks, ranch dip, and these yummy little wontons.  I present to you now Peanutbutter and Pepper's Buffalo Chicken Wontons:

Ingredients:
4 oz chicken, cooked and shredded
1/4 c Franks Hot Sauce
1 oz cream cheese
1 oz Cheddar Cheese
20 Won Ton Wrappers
2 Tbsp oil for brushing

Method:
1.  Preheat oven to 350 F and line a baking sheet with foil (or use your well seasoned stoneware like I did.)
2.  In a medium bowl add chicken, cream cheese,cheddar cheese and hot sauce. Mix together until well combined.
3.  Fill a small bowl with cool water. This is for sealing the edges of your wontons.
4.  Place 1-1/2 tsp. of chicken mixture in wonton wrapper, take your finger and dip in water and place along the edges of the wrapper (this will be the glue to seal the wrappers together). Fold wrapper over into triangle place on baking sheet.  Do the same for the rest of the wrappers. Brush wontons with oil.
5.  Bake in over for 15 minutes, until lightly brown.

From Peanut Butter and Peppers

 I did a few things differently than Peanutbutter and Peppers.  First, I roasted 1 lb of boneless, skinless chicken thighs for an hour at 375F in a foil covered pan with enough water in the bottom to cover the bottom.  I then put the chicken into my trusty Kitchenaid to shred it, before adding 2 oz of regular cream cheese, 1/2 cup of Frank's, and enough cheddar cheese (I added a handful, and then added a little more) and mixed the whole thing with the paddle.  After sealing the wontons, I put them on the cookie sheet (stoneware, no parchment here) and brushed them with a little canola oil (I am suspicious of I Can Believe It's Not Butter, and what it's really made of...yet I'll use canola...I understand the irony of this) before baking.

I wondered how they were going to be before I started making them, then realized that I was making a thick Buffalo Chicken Dip, wrapping it in pastry, and baking it...how bad could that be?

 Utterly delicious.  I got about 3 dozen out of the recipe I made.  I made 2 dozen the first night, and a dozen on a subsequent evening to round out dinner.  With a little homemade ranch, these were fantastic.  There's a reason this recipe won the week's voting.