Tex Mex Mini Chicken Cups

By dette

I usually mix up the ingredients for the filling ahead of time, then put them together right before company arrives.
Trisha Fipps
Dunbar, WI

Ingredients

• 1 1/2 lbs boneless, skinless chichen breasts, cooked
• and shredded
• 1 c. ranch salad dressing or sour cream
• 1/4 tsp salt
• 1/4 tsp pepper
• 8 oz pkg shredded Monterey Jack cheese
• 2 Tbsp chili powder
• 48 wonton wrappers
• 1 c. red or green pepper, finely chopped.
• Garnish: salsa, sour cream guacamole

Preparation

Step 1

Combine chicken, salad dressing or sour cream, salt and pepper. In a separate bowl, combine cheese with chili powder; set aside. Press 2 wonton wrappers each into 24 lightly greased muffin cups. Bake at 350 degrees for 5 minutes, or until lightly golden; remove from oven and cool. Spoon one Tbsp chicken filling into each wonton cup; sprinkle with cheese mixure and top with chopped pepper. Return to oven; bake for an additional 10 minutesk or until cheese is melted. Serve with salsa, sour cream and guacamole.
Makes 2 dozen.