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In a large bowl, mix the TACO SEASONING with water, then chop the chicken into small bits and add it to the bowl. Stir well, cover and
refrigerate until the wonton cups are made. Preheat oven to 350°. You will need at least two mini muffin pans for this recipe -
the recipe makes about 36 baskets. Spray the pans well with vegetable oil spray, and then gently press each wonton skin into a muffin
cup in the pan. Repeat this process until all the cups are filled. Bake the skins for 5-6 minutes or until lightly browned. Be careful -
they can turn brown quickly and you don't want to overcook them because they will be baked again once they are filled, but they also
won't get much browner in the second cooking, so make sure the edges are at least golden when you pull them out. When you take them
out of the oven, be sure that they are open; the flaps have a tendency to flop over. While they are still warm it is very easy to
ease them open to form a basket. Remove to a cookie sheet and repeat the process until all of the won ton skins have been baked.
While the skins are baking, heat 1 TB. vegetable oil or butter in a large frying pan. Cook the chicken for 6-8 minutes over medium
heat, until browned and cooked through. Mix the BUTTERMILK RANCH DRESSING BASE with water and let stand 5 minutes. Whisk in the
buttermilk and mayonnaise, blend until smooth, and set aside. Combine the cooked chicken, red bell pepper, black olives, cheeses
and dressing. Stir to combine. Using a teaspoon, fill each of the won ton baskets with filling—about 1 rounded tsp. per basket.
Bake another 4-5 minutes or until the cheese has melted. Sprinkle with ALEPPO PEPPER. Serve while warm.
Prep. time: 45 minutes, including baking time for the won ton skins before filling
Baking time: 5 minutes
Yield: about 36 baskets
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