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Chicken Taco Cups

Total Time

Prep: 20 min. Bake: 20 min.

Makes

3 dozen

For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing. —Lee Ann Lowe, Gray, Maine

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 envelope reduced-sodium taco seasoning
  • 1 small onion, chopped
  • 1 jar (16 ounces) salsa, divided
  • 2 cups shredded reduced-fat cheddar cheese, divided
  • 36 wonton wrappers
  • Sour cream, chopped green onions and chopped ripe olives, optional

Directions

  1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
  2. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
  3. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
  4. 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.

Test Kitchen Tips
  • Substitute any meat or cheese you prefer. Mix it up (and keep calories in check) by using ground chicken or turkey.
  • This flavorful filling also makes a mean taco salad.
  • Nutrition Facts

    2 each: 124 calories, 3g fat (2g saturated fat), 24mg cholesterol, 408mg sodium, 12g carbohydrate (2g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.