Shelly's Recipe

TEX-MEX MINI CHICKEN CUPS

Category: Hot

1 1/2 lbs boneless, skinless split chicken breasts
1 cup ranch dressing or dairy sour cream
1/4 tsp each salt and pepper, or to taste
2 cups shredded Monterey Jack cheese
4 tsp chili powder
2 tsp paprika
1 (24-count) pkg Wonton wrappers
1 cup finely chopped red or green bell pepper, or combination
Salsa, sour cream, guacamole (optional toppings)

Place chicken in a single layer in a sauce pan; 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 350. Spray muffin pans with cooking spray. Place one wonton wrapper in each muffin cup; bake for 5 minutes until lightly brown. Remove from oven and cool. Spoon a generous tbsp of chicken filling into each wonton cup, sprinkle with cheese mixture and then bell pepper. Return to oven and bake for another 10 minutes, or until heated and cheese is melted. Serve salsa, sour cream and guacamole separately as toppings, if desired.