I made something today out of a desire to use up some leftover chicken, kidney beans, and wonton wrappers that needed to be used too. In our fridge we had leftover bechamel sauce, shredded monterey jack with pepper cheese, and a fresh jalapeno pepper. You could really add just about anything to this recipe as the crunchy wonton wrappers make everything taste yummy! I wanted to use everything up so that I could put the new items from this week's shop in the frig, like a fresh start. Almost like list making, this feels like organization at its best. The combination is not something that I would normally have put together but the whole.....yum.
See those brown spots on the pan? Pam does this....no matter how hard I scrub, its stuck!
CHICKEN WONTON CUPS
24 wonton wrappers
1 cup chopped leftover Rotisserie chicken
1 cup kidney beans
1 chopped jalapeno pepper
2 heaping tbs bechamel sauce
grated monterey jack cheese, sharp cheddar(divided)
1/4-1/2 cup salsa
Spray muffin tin with Pam (it ruined mine...but it's good stuff for sticking), lay wonton wrappers with points facing opposite ways. Mix all other ingredients together to form a filling that is stiff but not overly dry. Add salsa and seasoning to taste. Reserve enough shredded cheese to cover the top of the cups after filled. Fill wonton cups 2/3 full with chicken mixture, top with reserved cheese. Bake at 350 for 15 minutes or until points are brown. Remove from tin and allow to cool on wire rack. May top with salsa, sour cream if desired.
This post is linked up here for Tasty Tuesday, here for Tempt my Tummy Tuesday, and here for Tuesdays at the Table.