Set the oven to 350°F before preparing the pan. A fully heated oven helps the thin wrappers begin crisping evenly.

Lightly coat the wells of a mini muffin tin with nonstick cooking spray. A thin, even coating helps the baked shells release without breaking their corners.

Gently tuck one wrapper into each well, easing the center down and allowing the corners to pleat upward, then bake for 8 to 9 minutes and transfer the pans to wire racks to cool. Look for lightly golden tips rather than deep browning, since the shells will return to the oven.

While the shells bake, whisk the cream cheese, ranch, hot pepper sauce, black pepper, and garlic powder together in a medium saucepan over medium heat. Continue whisking often until the cream cheese cubes disappear and the sauce looks glossy and smooth.

Take the saucepan off the burner and fold in the chicken, blue cheese, green onions, 1 cup Monterey Jack, and 1 cup cheddar. Mix until the chicken and cheeses are evenly distributed throughout the creamy filling.

Divide spoonfuls of filling among the baked shells, then distribute the remaining Monterey Jack and cheddar over the tops. Keep the filling contained inside each cup rather than spilling over the wrapper edges.

Return the filled cups to the oven for another 4 to 6 minutes. The shredded cheese topping should melt while the exposed wrapper corners become more golden.

Scatter additional chopped green onions over the finished cups and serve them warm. The garnish should stay fresh and bright against the melted cheese.