 |
Chicken Taco Cups
|
 |
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
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 juices
run clear. 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.
Yield: 3 dozen.
|
Printed from tasteofhome.com Nov 21, 2008Copyright Reiman Media Group, Inc © 2008 |