Caribbean Jerk Cupcakes

Dear World,

When did my Friday nights become so…lame? Since I finished work today, I’ve gone grocery shopping, gotten my hair cut and dyed (ok, that part was fun), dusted/scrubbed/vacuumed/steamed the main and second floor of my house, changed the sheets on my guest bed, went through my closet and took out all the things I don’t wear anymore, did dishes, did 3 loads of laundry, and started wiping the hard drive on my old laptop. This. This is what my Friday nights have become. And, weirdly, I look forward to it. Is this it? Is this what getting old feels like?

The theme of this week must be “ugly” food, because I bring to you, once again, a recipe that is far from pretty. This is a fun and spicy twist on buffalo chicken cupcakes, and, to be honest, I prefer these to the originals. I can’t take full credit for these; my friend, Tyler, had the idea to sub different sauces for the buffalo sauce. They make a fantastic appetizer, or, a fun main dish, paired with fruit and veggie sides. Disclaimer: this recipe is not a product of health. But it’s so freaking delicious, you won’t even care.

Caribbean Jerk Cupcakes

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What I’m Listening to: “Here Comes the Sun” by The Beatles and some Florence and the Machine

Ingredients (makes 10-12 cupcakes)

-24 wonton wrappers (They are usually located by the fresh vegetables at the store.)

-8 oz. cream cheese, softened

-1 chicken breast, shredded (or if you’re feeling lazy, one large can of chicken)

-1/2 cup of Buffalo Wild Wings’ “Caribbean Jerk” sauce

-1/2 cup ranch dressing

-1/2 cup shredded cheddar cheese, plus extra for topping

-cooking spray

 

Preheat the oven to 375. Spray a muffin pan with cooking spray. Place a wonton shell in each cup and press down in the middle.  In a large bowl, mix together the cream cheese, chicken, sauce, ranch, and cheese. Put a small spoonful of the mixture on top of each wonton shell. Press a second wonton on top of the first. Spoon the remaining mixture on each wonton, then top with cheddar cheese. Bake for 12-14 minutes, or until the edges are golden brown. Allow to sit for 5 minutes before removing from the pan.

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Note: These reheat in the microwave pretty well. I put them in for a minute, and then add time if needed. They do lose a bit of the crisp on the edges, so if you like them to be crispy, make up the mix, and then make the cupcakes as you need them.

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