Southwestern Chicken Cups
1 T. olive oil
2 c. frozen diced bell pepper and onion mix (or 1 c. each, fresh)
2 c. corn kernels (canned, fresh, or frozen)
1 t. salt
3-4 cloves garlic, minced
1 c. canned black beans, drained
12 oz. (2 c.) cooked chicken, chopped or shredded
1 t. pepper
2 T. cilantro, chopped
Crushed red pepper, to taste
1½ cups shredded cheddar cheese
24 won ton wrappers
Preheat oven to 375°. Generously coat a standard-size muffin pan with nonstick cooking spray.
Add olive oil to a large skillet over high heat. When the oil is very hot, carefully add the onions, bell peppers, salt. If you're using frozen corn, add it now. If you're using canned or fresh corn, add it later with the beans. Cook the veggies, stirring occasionally, until slightly blackened on the edges, about 5 minutes.
Reduce heat to medium-low, add the minced garlic, and stir until fragrant and well incorporated, about 30 seconds. Add the beans, chicken, and pepper. Stir to combine. Remove from heat and set aside.
Place one full won ton wrapper and a half won ton wrapper overlapping (to make a slightly larger wrapper) in the bottom of each cup in the prepared muffin pan. Fill with chicken mixture and top with about 1 tablespoon cheese.