Buffalo Chicken Mini Cupcakes

2 chicken breasts
1 8oz package cream cheese
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup cheddar cheese
Package blue cheese crumbles
Wonton wrappers

1. Cut chicken into 1/3, put in boiling water for 10 minutes or until cooked. Remove from water and chop up.
2. Preheat oven to 375.
3. In a bowl mix together the chicken, ranch, buffalo wing sauce, softened cream cheese, and 3/4 cup cheddar cheese.
4. Spray mini muffin tin with Pam, put wonton wrapper down, then about a tablespoon of mixture, another wrapper and mixture. Top with remaining cheddar cheese and blue cheese crumbles.
5. Cook about 15 minutes or until wontons are golden brown.

I did this with both mini and normal cupcake tins. The mini tin was easier as finger food, you needed a fork for the normal cupcakes.