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Meats & Seafood -
Chicken Taco Cups
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| INGREDIENTS |
- 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 (16-ounce) jar salsa, divided
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2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
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36 wonton wrappers
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Sour cream, chopped green onions, chopped ripe olives, optional
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| INSTRUCTIONS |
Sprinkle chicken with taco seasoning. In a large skillet coated with nonstick cooking spray, cook and stir the chicken over medium heat for five minutes or until juices run clear. Transfer chicken to a food processor; cover and process until chopped.
In a bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
Press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Bake at 375° for five minutes or until lightly browned. 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.
Yield: 3 dozen.
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