Description
These Mini Chicken Fajita Wonton Cups are a delightful appetizer or snack perfect for parties or casual gatherings. Crispy wonton wrappers are filled with a flavorful mixture of seasoned chicken, sautéed onions, and bell peppers, then topped with melted cheese and a dollop of creamy sour cream or Greek yogurt. Garnished with fresh cilantro and optional jalapeño slices for a hint of heat, these bite-sized treats bring all the classic fajita flavors in a fun, easy-to-eat format.
Ingredients
Scale
Wonton Cups
- 1 package (12 ounces) wonton wrappers
Chicken Fajita Filling
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (red or green), thinly sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Toppings
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream or Greek yogurt (for topping)
- Fresh cilantro, chopped (for garnish)
- Slices of jalapeño (optional, for extra heat)
Instructions
- Preheat oven and prepare wonton cups: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin, then press each wonton wrapper into the muffin cups to shape them, using a small cup if needed to help mold the wrappers.
- Bake wonton wrappers: Bake the shaped wonton wrappers for about 8-10 minutes until they turn golden brown and crisp. Remove from the oven and set aside to cool slightly.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked.
- Sauté vegetables: Add the sliced onion and bell pepper to the skillet with the chicken. Continue cooking for another 5 minutes until the vegetables are tender and slightly caramelized.
- Assemble wonton cups: Fill each baked wonton cup with the chicken and vegetable mixture. Sprinkle each filled cup with shredded cheese.
- Bake filled cups: Return the stuffed wonton cups to the oven and bake for an additional 5-7 minutes, or until the cheese has melted and is bubbly.
- Add finishing touches and serve: Remove the cups from the oven, let them cool for a minute, then top each with a dollop of sour cream or Greek yogurt, sprinkle with fresh cilantro, and add jalapeño slices if desired. Serve warm and enjoy!
Notes
- You can substitute bell pepper colors to mix up the flavor and color contrast.
- For extra heat, add cayenne pepper to the chicken seasoning mix.
- The recipe is great for make-ahead parties; prepare the filling and bake the wonton cups just before serving.
- If you prefer, use gluten-free wonton wrappers to make it gluten free.
- Use either sour cream or Greek yogurt depending on your preference for creaminess and tang.
