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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch pieces |
1 envelope reduced-sodium taco seasoning |
1 small onion, chopped |
1 jar (16 ounces) salsa, divided |
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided |
36 wonton wrappers |
sour cream, chopped green onions and chopped ripe olives, optional |
Directions:
1. 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.
2. 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.
3. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
4. 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. Yield: 3 dozen.
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