Chicken Quesadilla Wonton Cups

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 teaspoons (or More If Needed) Vegetable Oil, Divided
• ½ cups Finely Chopped Onion
• ½ cups Finely Chopped Red Pepper
• 1 pound Boneless Skinless Chicken Breast, Chopped
• 2 Tablespoons Chopped Fresh Cilantro
• 1 envelope Sazon Goya Con Culantro Y Achiote (coriander & Annatto)
• ½ cups Canned Black Beans (seasoned Or Plain)
• 1 package (8 Oz.) Shredded Mexican Cheese Blend
• 36 pieces Wonton Wrappers

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Lightly brush a mini muffin tin with half of the vegetable oil. Press one wonton wrapper into each cup so the edges fan out, then bake 8 to 10 minutes until golden and crisp.

2. Meanwhile, heat the remaining vegetable oil in a large skillet over medium-high heat. Add the chopped onion and red pepper and cook about 3 minutes until softened.

3. Add the chopped chicken breast and the Sazon seasoning. Cook, stirring, about 5 minutes until no pink remains and the chicken reaches 165°F (74°C) in the thickest part.

4. Stir in the black beans and chopped cilantro and cook 2 minutes to heat through. Remove the skillet from the heat.

5. Spoon the filling into the baked wonton cups and top each with shredded Mexican cheese blend.

6. Return the tin to the oven for 3 to 5 minutes until the cheese melts. Serve warm.