Everyone needs a surefire, grab-and-go tailgate or picnic recipe. Wonton wrappers filled with chicken and spices make these bites flavorful and fun on the run.
—HEIDI JOBE CARROLLTON, GA
START TO FINISH: 30 MIN. • MAKES: 3 DOZEN
36 wonton wrappers
1 /2 cup buttermilk ranch salad dressing
1 envelope reduced-sodium chili seasoning mix
1 1 /2 cups shredded rotisserie chicken
1 cup shredded sharp cheddar cheese
Sour cream and sliced green onions, optional
1. Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned.
2. In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese.
3. Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving.
MINI REUBEN CUPS Prepare and bake wonton cups as directed. Mix 1 /2 pound chopped deli corned beef, 1 /2 cup sauerkraut ( rinsed and well drained ) , and 1 /2 cup Thousand Island salad dressing; spoon into wonton cups. Sprinkle with 1 cup shredded Swiss cheese. Bake as directed.
EGG SALAD WONTON CUPS Prepare wonton cups as directed; bake 10-12 minutes or until golden brown. Cook and crumble 10 bacon strips; mix with 3 cups egg salad and 1 /3 cup each chopped green onions and shredded carrot. Spoon into wonton cups. Garnish with sliced cherry tomato.
CHICKEN POPPER CUPS Prepare and bake wonton cups as directed. Mix 1 1 /2 cups shredded cooked chicken, 8 ounces cream cheese, 1 /2 cup shredded Parmesan, 1 /3 cup mayonnaise, a 4-ounce can of chopped green chilies ( undrained ) , and 1 minced jalapeno pepper. Spoon into wonton cups; bake as directed.
PER SERVING 1 chicken chili appetizer ( calculated without sour cream ) : 67 cal., 3g fat ( 1g sat. fat ) , 10mg chol., 126mg sod., 6g carb. ( 0 sugars, 0 fiber ) , 3g pro.