Chicken Jalapeno Popper Wonton Cups

Published August 25, 2012 by jenmatteson

Last weekend, Nate went to the beer supply store with our good friends to help them pick up their own brewing equipment (and also pick up an Oktoberfest for us to start!).  It was decided on the way home that our friends would come over and watch us brew the Oktoberfest so they had a good idea of what to do.

I wasn’t about to have them over to our house without at least having a snack, seeing as though the process would take about two hours and it was nearing dinnertime.  Lucky for me I still had leftover Bacon Wrapped Jalapeno Popper filling in my fridge from the last drink tasting party.  I only had one jalapeno though, so I decided to add the jalapeno, onions and some chicken (had I more time, I would have used a cooked chicken breast, not canned chicken) to the mix, and throw them in some wonton wrappers in my mini muffin tin.  I crossed my fingers and hoped it would turn out for the best.  And it did.  The four of us ate every last wonton cup.  If I had more jalapenos, I would have added more to the mixture to spice it up, but I only had the one lonely pepper.  Very flavorful and super simple.  I love recipes like that!

What’s your quick go to appetizer or snack for unexpected guests?

Chicken Jalapeno Popper Wonton Cups

Source: Pigzilla Original
Servings: 36 wonton cups

Ingredients:

8 oz cream cheese, softened
2 jalapenos, seeded and diced
3 garlic cloves, minced
1/4 cup sun-dried tomatoes, finely chopped
3-4 leaves fresh basil, chopped
1/4 cup onion, chopped
1 can chicken
salt and pepper
36 wonton wrappers
2 tbsp green onions, chopped

Directions:

1. Preheat oven to 400 degrees.  In a large bowl, mix cream cheese, jalapenos, garlic, sun-dried tomatoes, basil and onions.  Stir in chicken.  Salt and pepper to taste.

2. Line mini muffin tin with wonton wrappers and fill each with 1 tbsp cream cheese mixture.  Bake for 10-12 minutes, until wontons are golden brown and crisp.  Garnish with green onions.

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