Description
Bite sized chicken quesadillas baked in wonton wrappers.
Ingredients
- 2 teaspoons (or More If Needed) Vegetable Oil, Divided
- ½ cups Finely Chopped Onion
- ½ cups Finely Chopped Red Pepper
- 1 pound Boneless Skinless Chicken Breast, Chopped
- 2 Tablespoons Chopped Fresh Cilantro
- 1 envelope Sazon Goya Con Culantro Y Achiote (coriander & Annatto)
- ½ cups Canned Black Beans (seasoned Or Plain)
- 1 package (8 Oz.) Shredded Mexican Cheese Blend
- 36 pieces Wonton Wrappers
Preparation
Preheat oven to 350°F for the wonton cups.
In a medium skillet over medium/medium low heat, place 1 teaspoon oil and let warm up for 1-2 minutes. Add chopped onion and pepper and cook until soft about 6-8 minutes (Add another teaspoon of oil if needed). Then remove from pan and set aside.
Add a teaspoon of oil, chopped chicken, and cilantro to the pan, sprinkle with the Sazon Goya and cook thoroughly. Approximately 6-8 minutes on the same heat setting. Remove from pan, drain, and place in a medium bowl. Add the onion, peppers, and beans to the chicken and mix until well blended.
Line greased mini muffin tins with the wonton wraps, pressing down gently to mold the shape.
Place wraps in the oven and bake for 7 minutes, then remove.
Add a pinch of shredded cheese to the bottoms of each cup, then with a spoon, evenly distribute the chicken mixture on top of the cheese. Sprinkle the remaining cheese over the chicken mixture, evenly distributing over each wonton cup.
Place the wonton cups in the oven and bake at 350°F for 10 minutes or until cheese melts.
Remove from oven and allow to cool slightly before carefully removing from muffin tin. Serve warm.
Optional toppings:
You can eat them plain or top them with chopped tomatoes, a dollop of sour cream, a bit of fresh chopped cilantro, guacamole, or salsa. Either way enjoy!
