Recipe: Tex-Mex Mini Chili Chicken Cups

This is from 1994 Premium Young and Tender Brand Winning Taste Recipe Contest.
The winners name was Gina Bolles of Marietta, GA

1 1/2 lbs boneless skinless chicken breasts
1 cup ranch dressing or sour cream
1/4 teaspoon each salt & pepper
2 cups shredded Monteray Jack cheese
2 tbsp chili seasoning blend (or substitute 4 tsp chili powder & 2 tsp paprika)
1 package Wonton wrappers
1 cup finely chopped red or green bell pepper or combo of both

Place chicken in a single layer in a saucepan; add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 20 minutes. Drain, cool slightly and chop chicken or shred with a fork. Mix with dressing and season with salt and pepper; set aside. Combine cheese with chili seasoning; set aside.

Preheat oven to 350F. Spray muffin pans with cooking spray. Place one wonton wrapper in each muffin cup; bake for 5 minutes, until lightly brown. Remove from oven and cool.

Spoon a generous tablespoon of chicken filling into each wonton cup, sprinkle with cheese mixture and then bell pepper. Return to oven and bake an additional 10 minutes or until heated and cheese is melted. Serve with salsa, sourcream and guacamole as separate optional toppings if desired. Makes 24

Mini muffin pans may be used for bite size appetizer servings.

Spoon