Chicken Taco Cups
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 3 dozen.
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. —Lee Ann Lowe, Gray, Maine
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1-inch pieces
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1 envelope reduced-sodium taco seasoning
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1 small onion, chopped
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1 jar (16 ounces) salsa, divided
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2 cups shredded reduced-fat cheddar cheese, divided
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36 wonton wrappers
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Sour cream, chopped green onions and chopped ripe olives, optional
Directions
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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.
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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.
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3.
Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
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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.
Nutrition Facts
2 each: 124 calories, 3g fat (2g saturated fat), 24mg cholesterol, 408mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.
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