chipotle chicken cups
November 3rd, 2009
As much as I love creativity in the kitchen, and have no fear about testing out brand new recipes on a crowd (for better and worse!), there are days where I’m all about going with something tried and true. :) And when I found myself in need of a quick appetizer this weekend, happily reverted to this recipe. It’s been my appetizer “default” for many years, and is always a crowd-pleaser. Truly! I’ve never thrown or been to a party where each of these did not disappear!!
So if you’re looking for classy, charming presentation with big flavor and minimal prep — these chipotle chicken cups are for you! The original recipe was actually for chipotle shrimp cups, which I have made many times. But I, and others who chose to weigh in, always thought that the other ingredients always overpowered the shrimp. Didn’t seem worth it, so chicken it is. :) And while the original called for specifically chipotle-flavored salsa, I often just use whatever salsa is on hand and then add in a little chipotle powder. Love the subtle smoky-ness that it adds!
So break out the mini-muffin pan and give these a try!! Would love to hear what comments you receive on them. :)
Chipotle Chicken Cups Recipe
(Adapted from MyRecipes)
- 24 wonton wrappers
- 1 cup shredded cheddar-Jack cheese (or other favorite cheese)
- 1 cup cooked chicken, shredded or small-diced
- 1/2 cup roasted red bell peppers, diced (from the jar works well!)
- 1 cup favorite salsa
- 1/2 tsp. chipotle powder
- 1/2 cup chopped green onions
Preheat oven to 350F degrees.
Fit 1 wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.
Combine remaining ingredients in a medium-sized bowl. If it’s fairly juicy (depending on your salsa), it’s helpful to drain out some of the liquid before moving on.
Then add a pinch (about 1/2 Tbsp.) of cheese into each wonton cup, followed by about 1 Tbsp. of the chicken mixture. Then top each wonton with another pinch of cheese. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.
Ali’s Tip:
These little wonton “cups” could be the inspiration for about a zillion other ingredient combinations! Other fun fillings might be spinach+artichoke dip, taco fillings, brie+jam, tuna or chicken salad, hummus, etc., etc…. The possiblities are endless! :)
Oh my heck these look good! I’m here via foodgawker. I can’t wait to experiment with these – thanks!
this is one of the finest uses for wonton wrappers that i’ve ever seen. so clever and handy. chipotle is a catchword for me–if it’s spicy, i’ll probably love it!
I just finished eating these…EXCELLENT!!
This recipe is a keeper!
These look AMAZING!! I may have to try making them this weekend!! I’ve got a bachelorette party coming to my house next weekend…this might be a perfect treat!
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I tried this recipe for a party last weekend but had to use phyllo dough because I couldn’t find wontons! It worked just fine but some of them fell through the bottom. Any hints on where wontons are carried? Thanks!
Hey Mel!
Oooh – I’ve actually thought about trying it with phyllo dough before. Yum!
Sorry to hear that some fell through the bottom, though. :( I imagine the wontons are just a touch stronger for that purpose. I’ve found them in most of my local grocery stores in the produce section before. Usually they’re in the refrigerated shelves near cold salad dressings, or fresh herbs — basically, right next to the refrigerated produce. If the employees don’t know what they are, ask about egg roll wrappers, and they’re usually side-by-side.
Good luck! And thanks for trying the recipe! :)
~A
Hummm, I’ll look next time (previously, I sent the husband so who knows where he was looking). Thanks for the tip! Oh, I also used pretty runny salsa so I have a few changes for next time. Thank you!!
I made these for appetizers for our Christmas Eve party. They were a HUGE hit! I’m so glad I made a double batch. Everyone wanted the recipe. Instead of typing it up I’m going to just email them the webpage so they can check out the rest of your yummy recipes. Thanks a million! ♥
Hi, i’m back again…..just had to let you know I’m also making these for our New Year’s party. I got so many requests I couldn’t say no. =)
Hey Erica! Ha…that’s what always happens to me. People seem to l-o-v-e those little cups! Hope they went well! :)
What a cute finger food! Thanks for sharing your very creative ideas in the kitchen.
would it be possible to use tortillas instead of wonton?
Hi Elissa!
Hmmm…never tried this with tortillas! My concern is that they probably would not get as hard as the wontons do (one they’re baked), in order to hold in all of the filling. That’s just my guess, though. Good luck!! :)
~A
These look totally yummy. I am also thinking of making these for a hawaiian themed party i am going to – using chopped canadian bacon,drained pineapple tidbits and mozzerella cheese
I know it says serve immediately but do they hold there shape after sitting out a while?
Hi Debbie!
These do hold their shape after sitting awhile, but I’ve found the bottoms get a little soggy after an hour or so. Probably depends on how watery your salsa is as well. Enjoy!
~A
And YUM!!! I was thinking about trying them with spinach and artichoke dip this weekend…but the Hawaiian theme sounds delicious too!! Fun. :)
~A
Just reaqd through your entire recipe collection and bookmarked your site- thanks for all the great recipes , can’t wait to try them out!
I did the hawaiian theme with a bowl of pizza sauce on the side and they were a big hit- going to use this recipe in all kinds of ways :)
These are adorable! I love anything that is “individual”, I think it gives it more charm. Keeping this one mark for later.
What a great idea for a potluck. End of bowling is coming up this Thursday and we all have to bring something.. I can’t wait to try these, although I’m probably not brave enough to do the day of. Will probably have to try at least once before I bring them to others!
-Sylvia
These look posh and yummy! I’ve not yet made them, but wanted to find out if anyone has made ahead and frozen them.
Hi Apreju!
I haven’t ever tried freezing these, but I’m a little concerned that (with the salsa) the wonton parts might get a little soggy after the freezing and then dethawing process. But I’m not sure — if you try it, would love to hear how it goes! Good luck!! :)
~A