Chicken Quesadilla Wonton Cups
- 2 teaspoons (or More If Needed) Vegetable Oil, Divided
- 1/2 cups Finely Chopped Onion
- 1/2 cups Finely Chopped Red Pepper
- 1 pound Boneless Skinless Chicken Breast, Chopped
- 2 Tablespoons Chopped Fresh Cilantro
- 1 envelope Sazon Goya Con Culantro Y Achiote (coriander & Annatto)
- 1/2 cups Canned Black Beans (seasoned Or Plain)
- 1 package (8 Oz.) Shredded Mexican Cheese Blend
- 36 pieces Wonton Wrappers
- Preheat oven to 350 degrees F for the wonton cups.
- In a medium skillet over medium/medium low heat, place 1 teaspoon oil and let warm up for 1-2 minutes.
- Add chopped onion and pepper and cook until soft about 6-8 minutes (Add another teaspoon of oil if needed).
- Then remove from pan and set aside.
- Add a teaspoon of oil, chopped chicken, and cilantro to the pan, sprinkle with the Sazon Goya and cook thoroughly.
- Approximately 6-8 minutes on the same heat setting.
- Remove from pan, drain, and place in a medium bowl.
- Add the onion, peppers, and beans to the chicken and mix until well blended.
- Line greased mini muffin tins with the wonton wraps, pressing down gently to mold the shape.
- Place wraps in the oven and bake for 7 minutes, then remove.
- Add a pinch of shredded cheese to the bottoms of each cup, then with a spoon, evenly distribute the chicken mixture on top of the cheese.
- Sprinkle the remaining cheese over the chicken mixture, evenly distributing over each wonton cup.
- Place the wonton cups in the oven and bake at 350 degrees F for 10 minutes or until cheese melts.
- Remove from oven and allow to cool slightly before carefully removing from muffin tin.
- Serve warm.
- Optional toppings: You can eat them plain or top them with chopped tomatoes, a dollop of sour cream, a bit of fresh chopped cilantro, guacamole, or salsa.
- Either way enjoy!
if, onion, red pepper, chicken, fresh cilantro, sazon, black beans, mexican cheese, wonton wrappers
Taken from tastykitchen.com/recipes/appetizers-and-snacks/chicken-quesadilla-wonton-cups/ (may not work)