CHICKEN CHILI WONTON BITES
Everyone needs a surefire grab-and-go tailgate or picnic recipe. Wonton wrappers filled with chicken and spices make these bites fun on the run. -Heidi Jobe, Carrollton, Georgia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned., In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese., Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 126mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
THAI CHICKEN SALAD WONTON CUPS
Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!
Provided by Nagi | RecipeTin Eats
Categories Appetiser Finger Food Party Food
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 160C/320F.
- Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
- Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
- Combine Chicken Salad ingredients in a bowl and toss to combine.
- To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.
Nutrition Facts : ServingSize 48 g, Calories 74 kcal, Carbohydrate 6.4 g, Protein 6.2 g, Fat 2.4 g, Cholesterol 14 mg, Sodium 185 mg, Fiber 0.6 g, Sugar 1.1 g
CHILI-CHEESE WONTON CUPS
Baked in miniature muffin cups, wonton wrappers make perfect little cups for these crunchy Southwestern bites. In addition to two different cheeses, green chilies and chives, Lyn Renwick of Charlotte, North Carolina seasons the cups with a hint of cumin.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup. Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden. , In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
CHILI WONTON CUPS
These hearty little cups are meaty, filling and perfect for an easy weeknight meal or while watching the game!
Provided by Emily Bites
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
- Place the ground beef in a medium skillet and bring to medium heat. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook another few minutes until the meat is browned and onions are softened.
- Add the kidney beans, diced tomatoes, chili powder, salt, cumin and cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for 10 minutes or until thickened.
- Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chili mixture, spoon evenly into the wonton wrappers. Sprinkle about half of the shredded cheddar evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chili mixture and shredded cheddar.
- Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin.
Nutrition Facts : Calories 124 kcal, ServingSize 1 serving
CHILI CHICKEN WONTON CUPS
My boyfriend was a fan of these! And they look so adorable :)Great served with taco fixings like sour cream, guac, etc. If desired, sprinkle with cheese and bake until meleted during the last 5 minutes of cooking.
Provided by Jamie S
Categories Meat Appetizers
Time 55m
Number Of Ingredients 11
Steps:
- 1. Dice up the cooked chicken, yellow squash, bell pepper, and jalapeno. Combine in a large bowl with the corn, marinara sauce, and spices. Set aside.
- 2. Preheat oven to 375 degrees.
- 3. Prepare a muffin tin with nonstick spray. Line with 2 wonton wrappers in each well, overlapping them to create a "cup."
- 4. Fill each wonton cup with the mixture. Bake 10-15 minutes, or until golden brown around the edges. If desired, add shredded cheese during the last 5 minutes of cooking.
GREEN CHILE CHEESE WONTON CUPS
Green Chile Cheese Wonton Cups are an easy appetizer made with a muffin tin, wonton wrappers, and delicious green chile dip!
Provided by Paula
Categories Appetizer
Number Of Ingredients 6
Steps:
- In a bowl, mix cheese, cream cheese, pepper, and garlic powder. Stir in chiles and corn careful not to break up too much.
- Lightly grease a muffin pan with cooking spray. Place one wonton wrapper on each muffin cup and lightly spritz with cooking spray.
- Spoon 1 to 2 tablespoons of the filling into the wonton wrappers.
- Bake for 22-25 minutes or until wonton cups are brown & crispy & filling is bubbly.
- Cool on a wire rack. Serve hot or room temperature
Nutrition Facts : Calories 80 kcal, Carbohydrate 6 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ASIAN-STYLE SPAGHETTI & CHICKEN SALAD IN BAKED WONTON CUPS
This unique spin on a chicken salad is made even more special in the way it's served. Using wonton wrappers as serving bowls is an easy and fun way to control portion size. Wonton wrappers are such a visually appealing way to serve food that you'll soon be finding excuses to use them in all kinds of other dishes!
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 6
Number Of Ingredients 20
Steps:
- Cook spaghetti in boiling unsalted water until al dente.
- Shred cooked chicken into strips using 2 forks or your hands.
- Mix salad dressing by combining soy sauce, rice vinegar, ketchup, honey, sesame and canola oil, minced ginger and garlic and hot chili pepper in a jar with a tight fitting lid. Cover with lid and shake well.
- Toss chicken, carrots, peppers and green onions with cooked pasta, minced cilantro and dressing.
- Make the wonton cups by coating outside of metal bowls with vegetable oil. Mould the egg roll wrapper around the outside of the bowl and bake with wonton wrapper up for approximately 15 minutes at 350°F (175°C) or until golden. Let cool and remove baked wonton wrapper from bowl.
- Toast the sesame seeds in a dry skillet. Don't leave unattended as they burn easily.
- To serve, arrange salad in baked wonton cups and top with toasted sesame seeds. Garnish with a cilantro sprig (optional garnish).
Nutrition Facts :
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From emilybites.com
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- Bring a small, dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.
- Transfer the toasted pine nuts, fresh basil leaves, Parmesan cheese, oil, water, lemon juice, garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. In a medium mixing bowl, combine the chopped chicken with the pesto and the chopped tomatoes and mix together until well combined.
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- Fit one wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.
- Combine remaining ingredients in a medium-sized bowl. If it’s fairly juicy (depending on your salsa), it’s helpful to drain out some of the liquid before moving on.
- Then add a pinch (about 1/2 Tbsp.) of cheese into each wonton cup, followed by about 1 Tbsp. of the chicken mixture. Then top each wonton with another pinch of cheese. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.
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5/5 (1)Total Time 10 minsCategory Dim SumCalories 372 per serving
- In a medium saucepan, bring 4 cups water to boil over medium-high heat. Add wontons and gently stir with a spatula, and make sure that they don't stick to the bottom of the pot. Cook until water begins to boil again, about 2-3 minutes. Add 1/2 cup cold water and bring to a boil again. Cook until the wontons float to the top, about 2 minutes. Transfer the wontons to a plate with a strainer.
- Mix together the chili oil, soy sauce, vinegar, garlic, Sichuan peppercorn powder (optional), and sugar.
- Slowly pour the chili oil sauce over the wontons and gently stir to coat the wontons. Sprinkle peanuts, sesame seeds and cilantro on top. Serve immediately.
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- Brush one side of a wonton wrapper with oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
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