Chipotle chicken cups
- 1 (11 ounce) can Mexican-style corn ,
- 1 (14 ounce) can black beans ,
- 1 cup shredded Cheddar cheese ,
- 1 package (24) wonton wraps ,
- 1 pound boneless, skinless chicken breasts ,
- 1 tablespoon Watkins Chipotle Liquid Spice ,
- 1/2 cup sliced green onion tops,
- 2 teaspoons Watkins Fire Pepper ,
- 3 ounces cream cheese,
- Watkins Cooking Spray .
Instructions:
- Cut chicken into small pieces; add to skillet, add fire pepper and liquid spice and mix well. Cook on medium heat for 10 minutes or until chicken is cooked through.Drain and rinse black beans and drain corn; add to chicken along with the cream cheese.
- Heat on low, stirring occasionally, until cream cheese is melted. Spray 24 mini muffin cups with cooking spray. Place a wonton wrap in bottom of each cup.
- Place approximately 1 tablespoon of chicken mixture in each cup.Bake at 350 degrees for 5 minutes or until edges are nicely browned. Remove from oven.
- Sprinkle Cheddar cheese on each cup, then top with the onion. Return to oven just until cheese melts (1-2 minutes).
- Enjoy Chipotle chicken cups!