By Tracey
Mini Chicken Taco Cups
wonton cups from Ellie Krieger, otherwise TCA original
(Note: The recipe calls for just a little bit of crushed tomato. You could definitely use canned, but I didn’t want to open a whole can just for a small amount so I actually pulsed some tomatoes in my mini prep and used that instead.)
Ingredients:
Wonton Cups
- 24 wonton wrappers
- 2 teaspoons canola oil
- 1/4 teaspoon salt
Tacos
- 2 teaspoons canola oil
- 1/2 small onion, diced
- 1 garlic clove, minced
- 1 1/2 tablespoons taco seasoning (I used this recipe to make mine)
- 2 cups cooked, shredded chicken
- 1/4 cup plus 2 tablespoons crushed tomatoes
- 2 tablespoons low-sodium chicken broth
- 1/2 cup shredded cheese (I used Monterey Jack)
- tomatoes, lettuce, scallions, sour cream, avocado, salsa (or your favorite taco toppings)
Directions:
Preheat oven to 375 F. Spray your mini muffin tin with nonstick cooking spray (mine has 24 wells-if yours only has 12, you’ll need 2).
Working with a few of the wonton wrappers at a time, lay them on your work surface, and brush both sides with a little of the oil. Press each into one of the wells of the mini muffin tin – the sides will overlap and stick up over the top of the well. Repeat until you’ve brushed all of the wontons and fit each into the pan. Sprinkle the salt evenly among the cups. Bake for 8-10 minutes, or until the wonton cups are crisp and golden brown.
To make the filling: Set a large skillet over medium heat. Add the oil, and when it starts shimmering, add the onion to the pan along with a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the taco seasoning, cooking just for a minute or so to toast the spices. Reduce the heat to medium-low, and add the chicken to the pan, mixing to coat the chicken in the spices. Add the crushed tomato and chicken broth, scraping any browned bits from the bottom of the pan, and cooking just for a few minutes until the liquid has mostly evaporated.
To assemble: Spoon about 1 1/2 tablespoons of the chicken mixture into each wonton wrapper. Top with about 1 teaspoon of cheese per cup (you could use more if you wanted, but I left space for other toppings). Place the wonton cups back in the oven for just a few minutes to melt the cheese and warm the chicken through. To serve, top the mini tacos with your favorite taco fixings – I used sour cream, tomatoes and scallions.
Makes 24 mini tacos.
