Chicken Quesadilla Cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 545.6
- Total Fat: 20.0 g
- Cholesterol: 92.2 mg
- Sodium: 1,196.9 mg
- Total Carbs: 58.1 g
- Dietary Fiber: 3.3 g
- Protein: 33.3 g
View full nutritional breakdown of Chicken Quesadilla Cups calories by ingredient
Submitted by: RACHE23
Introduction
Crispy baked cups filled with cheesy chicken. Kids love them! Crispy baked cups filled with cheesy chicken. Kids love them!Number of Servings: 6
Ingredients
-
24 wonton wrappers (3 1/2" square)
1 tbsp olive oil, divided
1/2 C chopped onion
1 tbsp tomato paste
1/2 lb Tyson Diced Chicken Breast
1 tsp chili powder
1 tsp mexican oregano (Penzeys is good)
1/2 tsp cumin
1/2 C Southern Homestyle tortilla crumbs
4 tbsp salsa
1 C shredded mexican style taco cheese, divided
Directions
Preheat oven to 375 degrees F.
Brush 12 muffin tins with a little of the olive oil. Place 2 wonton wrappers in each cup, in 2 layers, to form a shell. Bake in oven until lightly browned.
While wonton shells bake, heat remaining oil in a saucepan. Saute onion until translucent. Add tomato paste, spices and 1/4 cup water. Saute until water is absorbed, Remove from heat. Add remaining ingredients, reserving 1/4 C cheese for topping. Fill cups evenly with mixture. Top with remaining cheese. Bake until cheese is lightly browned, about 10-15 minutes.
Makes 6 servings; 2 cups per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHE23.
Brush 12 muffin tins with a little of the olive oil. Place 2 wonton wrappers in each cup, in 2 layers, to form a shell. Bake in oven until lightly browned.
While wonton shells bake, heat remaining oil in a saucepan. Saute onion until translucent. Add tomato paste, spices and 1/4 cup water. Saute until water is absorbed, Remove from heat. Add remaining ingredients, reserving 1/4 C cheese for topping. Fill cups evenly with mixture. Top with remaining cheese. Bake until cheese is lightly browned, about 10-15 minutes.
Makes 6 servings; 2 cups per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user RACHE23.
