Woohoo! I have another game day appetizer recipe for you guys today! Are you getting tired of all of the bite-sized treat recipes I’ve been posting lately? I won’t be offended. You can seriously let me know.
I honestly couldn’t wait to post this recipe however, so you’re just going to have to deal with football food for just a LITTLE bit longer (or until the end of football season). ;) These spicy baked chicken cream cheese wontons have become a new obsession of ours. We have seriously made them for every sporting event in the past week, and this includes but is not limited to college football games and the U.S. Open. Hey, we will even make them for no other reason than we want them. They are that good.
I’m kind of a cream cheese wonton fool. I love these little bites, and whenever I see them on an Asian menu, I order them. I’ve made the traditional version many times: stuffed with shrimp instead of chicken and deep fried to a crispy perfection.
This time I decided to go a little bit of a different route. Chicken gets subbed in for shrimp, a heavy dose of yummy hot sauce is thrown into the mix, and these babies are baked, not fried. You guys already know about my love/hate relationship with the deep fryer. We don’t need to delve into that today. :)
The biggest factor in setting these little bite-sized treats apart from the traditional Asian-inspired appetizer is the El Yucateco Red Habanero Hot Sauce. It’s not over-the-top in vinegar flavor, which I find to be the case with most hot sauces. It’s made with fresh red habanero peppers, tomato and a ton of delicious spices. This hot sauce packs some heat, but it’s nothing your average Joe can’t handle. It has so much flavor and is the perfect addition for these crispy chicken cream cheese wontons! And hey, if you are feeling extra ambitious give their Black Label Reserve Hot Sauce a try! It adds a smokiness that is like nothing I’ve ever had in a hot sauce, and that is a good thing!
So are you guys ready to get this football season started?! What would you make with El Yucateco Hot Sauce? Find the red habanero variety, as well as green habanero, Black Label and XXX habanero (it’s hot!) in the Hispanic foods section of your local Walmart!
Pair these little cuties with an IPA. It will help cut down on the spiciness, and have a wonderful Wednesday friends! xo
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1/2-pound fully-cooked chicken breast, shredded or diced small
- 6 ounces cream cheese, softened to room temperature
- 2 tablespoons Red El Yucateco Hot Sauce
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper (to taste)
- 12-18 wonton wrappers, 2x2inch (or similar)
- 1 egg, beaten
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or spray with a nonstick spray. Set aside.
- In a medium bowl, mix together the chicken, cream cheese, Red El Yucateco Hot Sauce, parsley, garlic powder and onion powder. Season to taste with salt and black pepper.
- Lay out your wonton wrappers on a large work surface. Scoop about 1-2 teaspoons of the chicken mixture into the center of each one. Brush the edges of the wonton wrappers with egg. Fold the corners up to the center, pinching them at the top so that they seal. Place the wonton bundles on the prepared baking sheet.
- Spray the wonton bundles with a nonstick spray. This will help with crisping up, and place them in the oven. Bake for about 12-15 minutes or until they are crispy and slightly brown.
- Remove from heat and serve hot! Enjoy!