Friday, 19 September 2008

Southwestern Chicken Cups

1 tablespoon olive oil
1 cup each diced bell pepper
   and chopped onion
   2 cups corn kernels (canned,
   fresh, or frozen)
1 teaspoon salt
3-4 cloves garlic, minced
1 cup canned black beans,
   drained
12 oz (2 cups) cooked chicken,
   chopped or shredded
1 teaspoon pepper
1 1/2 cups shredded cheddar
   cheese
24 wonton wrappers


  • Preheat oven to 375 degrees F. 
  • Generously coat 6 cup muffin tin with nonstick cooking spray.
  • Add olive oil to a large skillet over high heat. When the oil is very hot, carefully add the onions, bell peppers, salt. 
  • If you’re using frozen corn, add it now. If you’re using canned or fresh corn, add it later with the beans. 
  • Cook the veggies, stirring occasionally, until slightly blackened on the edges, about 5 minutes.
  • Reduce heat to medium-low, add the minced garlic, and stir until fragrant and well incorporated, about 30 seconds. 
  • Add the beans, chicken, and pepper. Stir to combine. Remove from heat and set aside.
  • Place a wonton wrapper in the bottom of each cup in the prepared muffin tin. 
  • Add 1-2 tablespoons of chicken mixture and top with about 1 tablespoon cheese. 
  • Layer on one more wonton wrapper, chicken mixture, and cheese.
  • Bake at 375 degrees F for 12 - 15 minutes, until heated through and edges are golden.
  • Makes 12 cups.