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 dozenPrep Time: :20
Cook Time: :20
Ingredients:
| 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 |
| 36 | wonton wrappers |
| sour cream, chopped green onions and chopped ripe olives, optional |
Directions:
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
