Tex Mex Chicken Cups, prepared by Charlotte Brockman
3-9oz boxes
of Perdue short cuts carved chicken breast “original rosted”
1 cup of
Ranch dressing
¼ tsp each
of salt & pepper
2 cups of
shredded Monterrey Jack cheese
4 tsp chili
powder & 2 tsp Paprika (mix together)
1 package
(at least 24 count) won ton wrappers (by Tofu in produce section)
1 cup of
finely chopped red or green peppers (or both)
- Chop chicken into very small pieces
- Mix chicken with dressing and season with salt & pepper, set aside
- Preheat oven to 350 degrees. Spray muffin pan with cooking spray
- Place one wrapper in each cup. Bake 5 minutes until lightly brown
- Remove from oven and let cool.
- Make won ton cups first, then when cooled put into ziploc bag and store overnight
- You can also make the chicken mixture the day before as well as cut up peppers and cheese store in separate bags
When ready
to assemble place won cups all on one cookie sheet then spoon in a generous amounts of
chicken mixture into each cup, sprinkle with cheese and chili seasoning mixture, top with
peppers. Once assembled you can store in fridge until later and then bake at
350 for 10-15
minutes.
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