Chicken Quesadilla Wonton Cups YUMMM!!

Chicken Quesadilla Wonton Cups

Ingredients (36 wonton cups)
For the wonton cups
2-4 teaspoons vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1 lb boneless, skinless chicken breast, chopped
2 tablespoons chopped, fresh cilantro
1 packet Sazon Goya con Culantro y Achiote (coriander & annatto)
1/2 cup canned black beans (seasoned or plain)
1 package (8 oz.) shredded mexican cheese blend (Sargento or Kraft brands are good)
36 wonton wrappers
Optional toppings
finely chopped tomatoes
sour cream
fresh cilantro
guacamole
salsa
Instructions
For the wonton cups
Preheat oven to 350°F.
In a medium skillet over medium/medium low heat, place 1 teaspoon oil and let warm up for 1-2 minutes.
Add chopped onion and pepper and cook until soft. About 6-8 minutes (Add another teaspoon of oil if needed). Then remove from pan and set aside.
Add a teaspoon of oil, chopped chicken, and cilantro to the pan, sprinkle with the Sazon Goya and cook thoroughly. Approximately 6-8 minutes on the same heat setting.
Remove from pan, drain, and place in a medium bowl. Add the onion, peppers, and beans to the chicken and mix until well blended.
Line greased mini muffin tins with the wonton wraps, pressing down gently to mold the shape.
Place wraps in the oven and bake for 7 minutes, then remove.
Add a pinch of shredded cheese to the bottoms of each cup, then with a spoon, evenly distribute the chicken mixture on top of the cheese.
Sprinkle the remaining cheese over the chicken mixture, evenly distributing over each wonton cup.
Place the wonton cups in the oven and bake at 350°F for 10 minutes or until cheese melts.
Remove from oven and allow to cool slightly before carefully removing from muffin tin. Serve warm.
Optional toppings
You can eat them plain or top them with chopped tomatoes, a dollop of sour cream, a bit of fresh chopped cilantro, guacamole, or salsa. Either way enjoy!

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