Mexican minis
Ruth Johnson
A tasty appetizers loved by kids and adults alike.
ingredients
- 1 1/2 pound boneless, skinless chicken breast
- 1 cup ranch dressing
- 1/4 tsp. salt and pepper
- 2 cups Monterey Jack cheese shredded
- 4 tsps. chili powder
- 2 tsps. paprika
- 1 package wonton wrappers (found in produce section of grocer)
- 1 cup red and/or green peppers
directions
- 1
Boil chicken for 20 minutes. Spray Pam in muffin tins and overlap 2 wonton wrappers in each. Cook at 350 degrees for 5 minutes. Mix in one bowl shredded chicken, ranch, salt and pepper.
- 2
In another bowl mix cheese, chili powder, paprika and peppers.
- 3
Spoon chicken mixture (generous teaspoons) into each cup. Sprinkle cheese mixture on top.
- 4
Bake at 350 degrees for 10 minutes or put in fridge overnight and cook for 20 min.
- 5
Serve with salsa, sour cream and/or guacamole.
notes
For the meat I used: 1/2 canned chicken and 1/2 browned sausage.
Source: Ruth Johnson
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