- Servings: 48
Ingredients:
| 1 pkg | Frozen Buffalo Style Chicken, chopped |
| ½ cup | Pureed Onion |
| ¾ cup | Chopped Celery |
| 4 | Hard Boiled Eggs, chopped |
| 1 bunch | Green Onions, chopped |
| 1× 10 oz can | Chopped Macadamia Nuts |
| 1 | Small Jar Pimentos |
| 1 can | Water Chestnuts, drained |
| 1 can | Cream of Chicken Soup |
| 4 oz | Jalapeno Style Jack Cheese |
| 4 oz | Sharp Cheddar Cheese |
| 1 lb | Bacon, fried crisp and crumbled |
| 1 tsp | Onion Powder |
| 1 tsp | Adobo |
| 1 | Block Cream Cheese, softened |
| 1 cup | Mayonnaise |
| 1 Tbsp | Soy Sauce |
| 1 pkg | Wonton Wrappers |
Directions:
Heat chicken as directed and chop into small pieces. Mix with remaining ingredients except wontons. Spray a mini cupcake pan with cooking spray and place each wonton wrapper in cupcake holder, pressing into hole to make a cup. Bake at 425 degrees until golden brown then remove from oven. Fill with mixture and bake at 325 degrees until heated through.
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