Description
Individual cups with a kick, made with chicken, orzo and pepper-jack cheese
Ingredients
- 1 cup Orzo Pasta
- 24 Wonton Wrappers
- 2 Tablespoons Water
- ¼ cups Buffalo Wing Sauce
- ¼ cups Half-and-half
- ½ cups Rotisserie Chicken Meat, Pulled Apart
- 1 Small Can Black Olives (4 Ounce Can, Sliced)
- ½ cups Pepper Jack Cheese, Shredded
Preparation
Cook orzo according to package directions. Don’t forget to drain water off of the orzo when done. Set aside.
Spray a 12-cup muffin pan with Pam baking spray. Set aside.
Using a basting brush, brush the edge of one of the wonton wrappers (about 2 inches from the end of the corner of the wrapper) with water. Place another wonton wrapper overlapping the first, just covering the part you brushed with water (as shown on the related blog link).
Place the 2 wonton wrappers that you just put together in one of the cups of the muffin tin having some of the wonton wrappers sticking out of the pan (as shown in blog). Repeat until all cups are filled with wonton wrappers.
Preheat oven to 300 F.
Once orzo is cooked and ready, pour in hot sauce and half-and-half and mix until combined. Add chicken and black olives to the orzo mixture and toss until everything is combined.
With a spoon, spoon orzo mixture into individual wonton cups dividing evenly among the cups.
Press about a teaspoon of pepper-jack cheese in the center of each cup on top of the orzo.
Place filled cups in the oven for 15-20 minutes or until wonton wrappers start to brown.
This is my own original recipe. Enjoy!
