I've resigned myself to the notion that I don't have the time to update this as often as I'd like... I had a job where I only worked 3 or 4 days a week and it was easy to find time to rant about all the recipes I've been looking over and all the things I'd been cooking/baking, but now I work somewhere where they expect me to show up 5 days a week... it's rough, a year and half into it I'm still trying to adjust.
So, no more promises about updating more frequently... until I can figure out how to blog from the train at least. On the bright side, I have a lot of things to choose from that I can blog about now at least.
Summer seemed to come very late to Seattle this year, it wasn't until most of the way through July that the weather actually made it feel like summer. The weather hasn't quite turned to fall yet though, so I think I'm safe in throwing out some summer recipes before we get to the Pumpkin Spice Lattes that the wife is so excited about.
To start things off, we'll go back to Father's Day. I've been trying to remember what we actually had for dinner that day, but it couldn't have been very interesting because I can only find pictures of this appetizer that I made and the dessert. Too often we just throw some chips and dip/salsa out and call it good when people come over, so when I came across this recipe it sounded like something easy to impress the guests with... although it was just my family this time.
The only change I made was to simplify the recipe even further, I used a salsa that already had chipotle in it negating the need to add any more.
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.
Makes 24 Chicken Cups
Recipe adapted from: GimmeSomeOven.com, November 2009
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