1package (12-count) frozen or refrigerated phyllo cups, thawed
1cupshredded rotisserie chicken meat
4ouncescream cheese (equals ½ cup total), softened at room temperature
2Tablespoonsbuffalo sauce
¼cupshredded cheddar cheese
1package(1-ounce) powdered ranch dressing mix
1Tablespoonfinely chopped chives
Instructions
Preheat the oven to 350°F. Set the phyllo cups on a baking sheet, about 2 inches apart.
In a large bowl, combine the shredded chicken meat with cream cheese, buffalo sauce, shredded cheddar cheese, and powdered ranch dressing mix. Combine all of the ingredients well.
Scoop about one tablespoonful of the filling into each phyllo cup.
Bake at 350°F for 8 to 10 minutes, just until the filling is hot and the cups are golden brown. Remove from the oven and sprinkle the chives over each bite. Allow to cool on the baking sheet for a couple of minutes before serving.
Notes
Cream cheese: Be sure to take the cream cheese out of the refrigerator about 20 minutes before you start making the recipe. It should be softened to room temperature before you incorporate it into the filling mix. Chives: you can substitute the green parts of green onions/scallions. Buffalo sauce: You can adjust the heat level of this appetizer based on the buffalo sauce you use. For medium to high heat, use Frank's Red Hot Wing Sauce. If you want a mild yet still flavorful appetizer, try Sweet Baby Ray's Mild Buffalo Sauce.This recipe is adapted from my Buffalo Chicken Phyllo Bites recipe in my cookbook, The Super Easy Teen Baking Cookbook.