Baked Chicken Taco Wonton Appetizers
Test Kitchen Notes; the chicken filling can be made a day in advance and refrigerated however you will need to warm slightly in the microwave before spooning into the wonton cups, you can turn up the heat by using spicy taco seasoning mix and spicy salsa or adding Tabasco sauce or cayenne pepper to the chicken mixture
Yield 36 wonton appetizers
INGREDIENTS:
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope taco seasoning (mild or spicy, I like the spicy)
2 tablespoons oil
1 small onion, chopped (or use 1/2 medium)
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper, or to taste
1 (16 ounce) jar salsa, divided (can use picante sauce, mild, medium or spicy)
2 cups finely shredded cheddar cheese, divided
seasoned salt, to taste (or use white white)
36 wonton wrappers
sour cream, chopped green onions and chopped ripe olives, optional
INSTRUCTIONS:——————————–
Sprinkle the chicken cubes with taco seasoning.
In a large skillet heat oil over medium-high heat.
Add in the chicken and cook for about 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 with onion, garlic powder, black pepper, half of the salsa and 1 cup shredded cheddar cheese.
Season the mixture with salt to taste if desired.
Press each wonton wrapper into miniature muffin cups coated with cooking spray.
Bake at 375 degrees F for 5 minutes or until lightly browned.
Spoon rounded tablespoonfuls of chicken mixture into each cup; top with remaining salsa and cheese.
Bake 10-12 minutes longer or until heated through.
Serve warm.
Garnish with sour cream, green onions and olives if desired.
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- Baked Nacho Casserole
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Lil’ Smokey Bacon Wrapped Appetizers
Spicy Mexi Chicken Corn and Black Bean Taco Soup
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