Tex Mex Mini Chili Chicken Cups
1 ½ pounds premium Young n’ Tender Brand boneless, skinless split chicken breasts
1 cup Ranch dressing or sour cream
¼ teaspoon each salt, and Spice Islands pepper or to tastre
2 cups shredded Monterey Jack cheese
2 tablespoons Spice Islands Chili Con Carne Seasoning (Chili seasoning blend ) If unavailable substitute 4 teaspoons chili powder and 2 teaspoons paprika
1 package (24 count) Won Ton Wrappers
1 cup finely chopped red or green bell pepper or combination
*Optional toppings: salsa, sour cream, guacamole.
Place chicken in single layer saucepan, add water to cover. Bring to boil, reduce heat to simmer and poach chicken for 20 minutes. Drain, cool slightly and chop chicken or shred with a fork. Mix with dressing and season with salt and pepper, set aside. Combine cheese and chili seasoning, set aside. Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Bake for 5 minutes(until lightly brown). Remove from oven and cool. Spoon a generous tablespoon of chicken filling into each wonton cup, sprinkle with cheese mixture and then bell pepper. Return to oven and bake an additional 10 minutes or until heated and cheese is melted. Serve salsa, sour cream, guacamole separately as toppings, if desired. Makes 24. Mini muffin pans dan be used to serve bite-sized servings.
Janet Wachsler served at Charleston