Wonton cups are such a clever way to serve up these tasty morsels – they're like tiny edible bowls that make everything feel a bit special. You'll want to round up 24 square wonton wrappers (they're about 3½ inches square), some cooked chicken breast (8 ounces, diced nice and small), 6 strips of bacon (cooked crispy and crumbled), and ⅓ cup of ranch dressing.
Now, these aren't fancy-schmancy appetizers, but they sure do disappear fast at parties. The trick is getting those wonton wrappers to shape just right – they need to make little cups that'll hold all the good stuff inside. Think of them as tiny crispy vessels for all that savory chicken and bacon.
I've been making these for years, and let me tell you – the secret's in how you layer the flavors. You want the wonton wrapper crispy, the chicken warm, the bacon crunchy, and just enough ranch dressing to bring it all together. Not too much, mind you – nobody likes a soggy bottom!
You know what's nice about these? You can prep most of it ahead of time, and just assemble them when you're ready. Makes life a whole lot easier when you've got company coming. And if you've got leftover wonton wrappers, well, there's always room in the freezer for another day.
These are just right for when the kids and grandkids come over – filling enough to tide them over till dinner, but not so big that they'll spoil their appetite. Plus, they're neat enough to eat while standing around chatting – no plates needed!
Recipe
Chicken Bacon Ranch Wonton Cups combine the irresistible flavors of creamy ranch, crispy bacon, and tender chicken in a convenient, bite-sized package. These appetizers feature crispy wonton wrappers that are transformed into edible cups, creating the perfect vessel for the savory filling that crowds will love at parties and gatherings.
The beauty of these wonton cups lies in their versatility and make-ahead potential. The wonton shells can be baked in advance, and the filling can be prepared up to a day before assembly, making them an excellent choice for entertaining or when time management is pivotal.
Ingredients:
- 24 wonton wrappers
- 2 cups cooked, diced chicken
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup diced green onions
- 1/4 cup diced red bell pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Cooking spray
Preheat the oven to 375°F. Spray a mini muffin tin with cooking spray and press wonton wrappers into the cups, creating a bowl shape. Bake for 8-10 minutes until golden brown.
While the shells cool, mix the diced chicken, crumbled bacon, cheese, ranch dressing, vegetables, and seasonings in a bowl. Fill each wonton cup with the mixture and return to the oven for 5-7 minutes until the cheese melts and the filling is heated through.
For best results, avoid overfilling the wonton cups as this can make them difficult to eat and may cause them to become soggy. The wonton wrappers can be delicate, so handle them carefully when pressing into the muffin tin. If making ahead, store the baked shells in an airtight container at room temperature for up to 2 days, and assemble just before serving to maintain their crispiness.
These crispy wonton cups combine the wildly popular flavor trio of chicken, bacon, and ranch into a clever hand-held appetizer. Born from the fusion of Asian and American comfort foods, wonton wrappers serve as edible vessels for this crowd-pleasing filling.
The concept builds on the traditional practice of using wonton wrappers as crispy vessels – a technique that gained popularity in American entertaining during the 1960s cocktail party era. Quick to assemble and adaptable for both casual gatherings and more formal occasions, these savory bites deliver satisfying crunch and familiar flavors in an elegant presentation.
Conclusion
Wonton cups are such a clever way to serve up party snacks – and these little beauties are no exception. I've made these dozens of times, and let me tell you, there's a knack to getting them just right.
Fill each cup (they're about thumb-width across) with a good pinch of chicken, sprinkle of crispy bacon, and a dollop of that creamy ranch mixture. The trick is not to overfill them, or they'll get soggy – nobody wants that! A spoonful of each does the job nicely.
If you're making them ahead for a party, they'll stay crisp in the fridge for 4-6 hours. Just keep them at refrigerator temperature and they'll be fine. Mind you, they're at their absolute best within the first couple hours after you put them together.
I always layer them the same way: chicken at the bottom, then the bacon bits, and top it off with the ranch mixture. Works like a charm every time – keeps everything where it should be and stops the wonton wrapper from getting soft. Simple as that!