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Chicken Taco Muffin Cups   

24 wonton wrappers 1 1/2 c rice, cooked 1/2 c black beans, rinsed & drained 1 c cooked chicken, chopped 1 c salsa 1 tsp chili powder 1 tsp cumin 1 tsp garlic powder 2 tsp hot sauce 2 c cheddar cheese, shredded sour cream for garnish (optional) chopped chives or green onion for garnish (optional)

Preheat oven to 350F. Spray muffin tin with cooking spray. Press 2 wonton wrappers into each muffin cup. In a large bowl, combine 1st 8 ingredients (from rice to hot sauce). Fill each muffin cup (lined with wonton wrappers) with the rice mixture. Top with a teaspoon each of salsa & shredded cheddar. Bake 15-20 min. or until wonton wrap edges begin to crisp. Remove from oven, top with sour cream & chopped chives (or green onion), if desired. Freezes great as well.

Estimated preparation time: Under 15 minutes

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