Here is an appetizer that can be tweaked to your taste. It has chili powder in it and you can make it milder or spicier by changing the amount. It also makes a good bit of substantial appetizers, so is very good for a larger group.
1 package Won Ton wraps
4 boneless, skinless chicken breasts, cooked
8 oz. bottle of ranch dressing
1 Tbsp. chili powder (or to taste)
1-8 oz. pkg. Colby or Monterey jack cheese, shredded (reserve some for sprinkling on top
Preheat oven to 350. Insert Won Ton wraps into mini muffin tins and bake until barely browned, to form cups. Finely chop chicken breasts. Mix chicken with chili powder, ranch dressing, and cheese, reserving some cheese to sprinkle on top of filled cups. Fill Won Ton cups with chicken mixture and sprinkle with reserved cheese. Place filled cups on a cookie sheet and bake at 350 until warm, about 10-12 minutes. Serve warm.
Choice of wine to go with this appetizer would depend on how spicy you make it. If it is spicy, a wine with a little residual sweetness would work well. There are a great many off dry Rieslings on the market that fit this bill. Many really good producers in the Finger Lakes region of NY offer dry to slightly sweet Rieslings. Wineries like Sheldrake Point, Swedish Hill, Lakewood Vineyards, and Fox Run are only a handful of the NY wineries that have wonderful off dry Rieslings.
If you go for the mild version of this recipe, Chardonnay always works, as well as Pinot Gris and you might want to try a milder style of Sauvignon Blanc such as Kenwood Winery. King Estate Pinot Gris is always a winner…..no relation to me, however, unfortunately.
And if you want something to cover it all………..RagApple Lassie has a wine called Kaleidoscope Gold that is a blend of Pinot Gris, Viognier, Semillon, Marsanne, and Traminette with just a tiny ½% of residual sweetness. I may be a little prejudiced, but I think it would be a perfect match.