Tex-Mex Mini-Chili Chicken Cups Recipe
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Tex-Mex Mini-Chili Chicken Cups

1 1/2 lbs boneless skinless chicken breasts
1 cup ranch dressing or sour cream
1/4 teaspoon each salt & pepper
2 cups shredded Monterey Jack cheese
2 tbsp chili seasoning blend
1 package Wonton wrappers
1 cup finely chopped red and/or green bell pepper

Place chicken in a single layer in a saucepan; add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 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 with chili seasoning; set aside.

Preheat oven to 350F. Spray muffin pans with cooking spray. (I like to use mini muffin pans to make them bite size)

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 with salsa, sour cream and guacamole as separate, optional toppings if desired.

Makes 24

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