Monday, September 3, 2012

Mini chicken taco cups

Tacos are a favorite around our house. We like it pretty much however we can get it. So when I saw this picture of wonton taco's, a goodie but an oldie, I just had to make them.

These turned out perfect. Crispy and light. I made over 5 dozen of these and they only lasted us three days tops.

Mini chicken taco cups
I topped these with fresh sliced avocados and the pineapple salsa. They reheated okay the next two days but were definitely better straight out of the oven. The amount of ingredients below is what I used to make 60 of them.

1 lb of shredded chicken, seasoned to taste with either taco or fajita seasonings
60 wonton wrappers
1 8oz bag of shredded cheese - any kind you like

toppings of choice - sour cream, salsa, avocado, whatever you like

Spray your muffin tin well with olive oil. Preheat your oven to 350 degrees.

Place on wonton wrapper in each cavity and press down making a cup.

Fill the cup half way with chicken. Sprinkle with cheese.

Bake for 5-7 minutes each.

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