This was kind of an experiment, but it turned out really well and I hope to tweak this to come up with a more solid recipe. But here is the foundation and I am sure you could build off of this any way you want – kind of like tacos – whatever you prefer!
I had extra cups (wonton wrappers) to use up since I only needed a few for my breakfast cups.
Mexican Chicken Cups
- 24 wonton wrappers
- 2 small chicken breasts – diced
- 1 Tbsp. olive oil
- 1/4 diced onion
- 1/4 each diced red and yellow pepper
- 1 heaping tsp. taco seasoning
- 2 Tbsp. taco sauce
- shredded pepper jack cheese
- Garnish with chopped pickled jalapenos, Roma tomatoes and shredded iceberg lettuce
Place 12 wonton wrappers into individual slots on a muffin pan. Put olive oil in a sauté pan and sauté onion and peppers until they soften up. Remove to a bowl and cook chicken. Once the chicken is done, add taco seasoning and a bit of water so it thickens up. Add back in the onions and peppers and add your taco sauce. Combine until all heated. Spoon an equal amount into each of the 12 cups. Top the mixture with another wonton wrapper. Bake at 350 for 15 minutes until the wontons are starting to get crispy. Remove from oven and sprinkle with pepper jack cheese and bake another 3-5 minutes to allow cheese to melt. Remove from tins and garnish the top of the cups with chopped tomatoes, jalapenos and fresh iceberg lettuce.
This comes together quickly.
Don’t forget to top the chicken mixture with another wonton.
Top with cheese – the wontons soak up some of the fat from the cheese and makes it more delicious. You basically just want to heat these through and crisp up the wontons.
Garnish the top with fresh, cold veggies. Mr. FeistyEats had some friends over and I whipped these up for them. If it was just me – I would have added a few more jalapenos. I like the spice!
The cups hold up well and this is an amped up version of those Scoop chips. Warm on the bottom, melty cheese and cold veggies on top with a crisp chip exterior. A great mix of textures and flavors.