Chicken Wing Tarts
Serve tarts with celery and carrot sticks with extra dressing for dipping. You can substitute blue cheese dressing for ranch, if desired.
12 frozen tart shells
12 frozen small chicken nuggets
60 ml (4 tbsp) softened cream cheese
60 ml (4 tbsp) ranch salad dressing
75 ml (1/3 cup) buffalo wing sauce
15 ml (1 tbsp) butter, melted
60 ml (4 tbsp) shredded mozzarella cheese
Heat oven to 190 C (375 F).
Prepare tart shells as per package directions for unfilled tart shells. Set aside.
Bake chicken nuggets according to package directions (you might need to adjust the oven temperature) and let cool while preparing filling for tart shells. After baking nuggets, reduce oven temperature to 180 C (350 F), if necessary.
Divide softened cream cheese equally among prebaked tart shells. Use the back of a teaspoon to spread on the bottom of the shells. Top with 2 ml (1/2 tsp) of the ranch dressing.
Mix together melted butter and buffalo wing sauce. Spoon 2 ml (1/2 tsp) into each tart.
Place a baked chicken nugget into each tart and top with 5 ml (1 tsp) buffalo wing sauce mixture and 2 ml (1/2 tsp) ranch dressing.
Place tarts on a baking sheet and loosely cover with foil. Bake for 20 minutes.
Remove foil and sprinkle each tart with 5 ml (1 tsp) of the mozzarella. Continue baking for 5 to 10 minutes or until cheese is melted and starting to bubble.
Makes 12 servings.
Tip: Bake empty tart shells and chicken nuggets at the same time if the oven temperature is identical for both products.