Muffin Tin Chicken Taco Cups
16 days ago
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These Muffin Tin Chicken Taco Cups not only are a party-pleaser, they’re a cinch to make and are super tasty. As a bonus, they can be made ahead of time and frozen.
Party prep was never so easy.
This recipe makes 36 appetizers, but be prepared for them to be gobbled up, since they’re so easy to eat.
Preparing the Chicken
The chicken is actually cut twice for this recipe. Once when it’s raw and again when it’s cooked.
When preparing the raw chicken, cut it into cubes while it’s still cold, using a sharp utility knife, like the Cutco Trimmer. Cutting the meat cold keeps it firm, making it easier to cut.
The cubed raw chicken is tossed into taco seasoning and cooked in a skillet, then removed to cool a bit before being chopped up into a small dice with a 7-5/8″ Petite Chef.
The chopped chicken is spooned into wonton wrappers that were baked in a miniature muffin pan. So cut the meat up small enough to accommodate the size of the cups.
The Rest
With just six base ingredients for this recipe, the rest of the prep work moves quick.
To make the wonton cups, press wonton wrappers into the wells of a miniature muffin pan and bake for about five minutes or until slightly browned.
Baking the wrappers before filling them with the chicken mixture helps prevent the bottoms from getting soggy.
Dice a small onion with a 7-5/8″ Petite Chef knife.
Toss the onion into the chopped chicken, add a half jar of salsa and some shredded cheese and mix it all together.
Spoon the chicken mixture into the baked wonton cups.
Top the chicken with the rest of the salsa and more shredded cheese before baking the cups another 15 minutes or until they’re heated through. Garnish with a dollop of sour cream, sliced green onion and olives.
If you prefer more heat, use hot and spicy taco seasoning and hot salsa. I used original taco seasoning and medium salsa.
These colorful little one-bite wonders were very well received in our kitchen.
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
- 1 packet (1-ounce) reduced-sodium taco seasoning
- 1 small onion, chopped
- 1 16-ounce jar salsa, divided
- 2 cups shredded reduced-fat cheddar cheese, divided
- 36 wonton wrappers
- Optional: Sour cream, finely chopped green onions, finely chopped ripe black olives
Directions
- Preheat oven to 375 F. Place the chicken in a bowl and toss with the taco seasoning.
- Spray a large skillet with cooking spray. Add the chicken, cook and stir over medium heat for 5 minutes or until meat is no longer pink.
- Transfer the chicken to a cutting board, cool slightly and use a Chef Knife to chop into small pieces. Combine the chicken, onion, half of the salsa and 1 cup of the cheese in a large bowl.
- Press the wonton wrappers into miniature muffin pans coated with cooking spray. Bake for 5 minutes or until lightly browned.
- Spoon tablespoonful’s of the chicken mixture into the wonton cups, top with remaining salsa and cheese.
- Bake 15 minutes or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.
- These can be made ahead and frozen. Just reheat after thawing in the refrigerator.
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