Buffalo Chicken Wontons

Shred and finely chop the meat from a cooked rotisserie chicken.

In a large mixing bowl, combine the chopped chicken, softened cream cheese, buffalo sauce, and ranch dressing.

Add the sliced green onions, jalapeño paste, and buffalo ranch seasoning to the bowl.

Stir in the shredded mozzarella and cheddar cheese, and mix everything together until well combined.

Taste the filling and adjust seasonings if necessary.

Place a wonton wrapper on a flat surface. Use a small cookie scoop to place about a tablespoon of the filling in the center.

Moisten the edges of the wonton wrapper with water. Fold into a triangle or a crab rangoon shape, pressing the edges firmly to seal.

Heat a few inches of vegetable oil in a wok or deep pot to approximately 350°F (175°C).

Carefully place the wontons in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.

Remove the wontons from the oil and let them drain on a wire rack or paper towel-lined plate.

Serve hot with ranch or blue cheese dressing for dipping, garnished with more sliced green onions.