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CHICKEN TACO WONTONS “CUPCAKES
Ingredients:
- 1 lb ground chicken
- 1 packet taco seasoning mix (or homemade taco seasoning)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup shredded cheddar cheese (or cheese of choice)
- 24 wonton wrappers
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup salsa
- Sour cream, for serving
- Fresh cilantro, chopped (optional, for garnish)
- Diced avocado (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Chicken Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute.
- Add the ground chicken to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks.
- Add the taco seasoning mix and stir well to coat the chicken. Add a little water (as directed on the taco seasoning packet, usually 2/3 cup) and simmer until the mixture thickens.
- Stir in the black beans and corn until well combined. Remove from heat.
- Assemble the Wonton Cups:
- Spray a muffin tin with non-stick cooking spray.
- Place a wonton wrapper into each muffin cup, pressing down gently to form a cup.
- Spoon a little of the chicken mixture into each wonton cup, about halfway full.
- Add a small spoonful of salsa on top of the chicken mixture.
- Place another wonton wrapper on top, pressing down gently.
- Add another layer of chicken mixture, filling each cup to the top.
- Sprinkle shredded cheese on top of each cup.
- Bake:
- Bake in the preheated oven for about 15-20 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.
- Serve:
- Remove the wonton cups from the muffin tin and place them on a serving plate.
- Top each cup with a dollop of sour cream, a sprinkle of chopped cilantro, and diced avocado, if desired.