Southwestern Chicken Cups are an incredibly delicious appetizer!
I think my theme this summer is “Recipes From the Past.” These Southwestern Chicken Cups are another recipe that I made many years ago, then forgot all about. I guess life’s twists and turns has a way of doing that. My oldest son and I moved from Utah to Colorado and then to my home state of Delaware. With each move, I try as best as I can to experience each area and with it just being the two of us, cooking took a back seat.
Now that I’m settled (somewhat) with a fiancé and 2 kids, we aren’t running around quite as much lately. I’ve take advantage of this slow period to dig into my food photo archives to find all these recipes I used to love. I’ve had to recreate them from scratch, since the originals are long gone, but that’s part of the fun!
I went through a period of making all kinds of things with won ton wrappers. For this recipe, I fill them with a blend of chicken, black beans, corn, and southwestern herbs and spices. Top them with cheese and sour cream and they make the perfect appetizer or party food.
Southwestern Chicken Cups
This recipe for Southwestern Chicken Cups makes a great appetizer or party food! My family has even eaten them for dinner a time or two!
For this recipe you will need a muffin pan, skillet, spatula, cutting board, knife, measuring cups, measuring spoons, and all of your ingredients.
Preheat your oven to 350°F.
Mince the cilantro and set aside. Cut the chicken into small cubes.
Line the muffin pan with won ton wrappers to form the cups. Bake for 5 minutes, remove from the oven and set aside.
Season the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until done.
Stir in the black beans, corn, chili powder and cumin.
Remove from heat and stir in the cilantro.
Add about a tablespoon of the chicken mixture to each won ton wrapper. Top with a pinch of cheese and return to the oven for 5-7 minutes until the won ton wrappers just start to turn light brown.
Top with sour cream and extra cilantro, if desired.
Adding the sour cream and cilantro brightens up these appetizers nicely. If you are planning to serve these Southwestern Chicken Cups to guests, place them on a serving tray or directly on a table for your guests to help themselves.
Southwestern Chicken Wonton Cups
- Preheat your oven to 350°F.
- Line the muffin pan with wonton wrappers to form the cups. Bake for 5 minutes, remove from the oven and set aside.36 wonton wrappers
- Season the chicken with salt, pepper, chili powder and cumin.1 pound chicken, salt, pepper, 1 teaspoon chili powder, 1 teaspoon ground cumin
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5-7 minutes, or until no longer pink in the center.1 tablespoon extra virgin olive oil
- Stir in the black beans, corn, and half of the cheddar cheese. Cook until hot and melted.1 cup black beans, 1 cup corn, 1 cup cheddar cheese
- Add about a tablespoon of the chicken mixture to each wonton wrapper.
- Top each cup with a pinch of the remaining cheese and return to the oven for 5-7 minutes until the wonton wrappers just start to turn light brown.1 cup cheddar cheese
- Garnish with the fresh cilantro.1/4 cup loosely packed cilantro leaves
- Serve warm.
Tips and Techniques
- You can use Taco Seasoning instead of chili powder and cumin, if preferred.
- These wonton cups taste great with sour cream or cilantro lime crema.
- Store leftovers in an airtight container in the refrigerator. If unfilled, store extra wonton cups at room temperature. Consume within 3-4 days.