Chicken Taco Cups
For Cinco de Mayo, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing.Yield: 3 dozen
Prep Time: :20
Cook Time: :20
|1 pound||boneless skinless chicken breast, cut into 1-inch pieces|
|1 envelope||taco seasoning mix|
|1||small onion, chopped|
|1 jar||(16 ounces) salsa, divided|
|2 cups||(8 ounces) shredded Cheddar cheese, divided|
|sour cream, chopped green onions and chopped ripe olives, optional|
Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.
Source: Lee Ann Lowe - www.tasteofhome.com