This recipe is a long time coming. Don’t let the long list of directions scare you, this one is so ridiculously easy! I just like to spell out every step so that no one misses anything. Like most of my recipes recently, this one came about because I had food in the house that was going to spoil if I didn’t cook it, so I sifted through the pantry and fridge and came up with this delicious concoction.
My usual routine is to create a weekly meal plan on Sundays, and then go shopping for everything after the gym Monday mornings. I only buy what I need for that week and I am usually extremely disciplined about cooking exactly what I planned out. Then the holidays came, and I got lazy, and maybe even stopped cooking, and maybe went out to eat a ton, and maybe ate everything and anything I wanted with absolutely no regard for health or nutrition….
My Sunday planning vanished, and then Monday I would still go to the store and just wonder around aimlessly and pick up items that sounded good at that moment. Then I would get home and have a mish mosh of stuff and no real direction on what to do with them. So the food would sit, and start to look sad, and then die. I absolutely hate to waste food, so I finally snapped out of the rut and got back into the kitchen and did my best to resuscitate those dying foods.
For the most part I try to make everything myself, including sauces, but every now and then a little help from a store bought brand is more than OK with me. One brand I absolutely adore is Frontera. I think their taco, enchilada and fajita sauces (used for this recipe) are fantastic, and the ingredient lists can easily be pronounced. I always keep these sauces in the pantry because they are perfect for meals in a pinch. Ironically, I don’t love his salsa’s, I don’t dislike them by any means, and have used them before, but normally it’s not my top choice for a store bough salsa. That prize goes to Jack’s Garden Fresh Salsa. Publix salsa is really good too, it tastes just like Jack’s to me, heck for all I know it’s the same product. Salsa is easy to make at home, but it’s another one of those things I don’t mind buying store bought, however I consider myself a salsa snob so most store bought ones are gross. They are either too sweet, too acidic or filled with all kinds of junk I can’t pronounce and don’t want to eat. Wow, how did I just get off on a salsa tangent?
Back on track, let’s talk about this dish. It’s amazing! Seriously, it takes no time to make, and it’s freaking delicious. Plus, you can add a million different toppings to really make it your own. I am kind of addicted to pickled jalapenos right now, so I loaded mine up with those and a small dollop of sour cream. You could easily add salsa, green onions, shredded lettuce, pico, just tomatoes, fresh jalapeno’s, guacamole, different kinds of cheeses, hot sauces…the list could go on and on. They can also be eaten without any toppings, because the Frontera sauce is so flavorful it’s great all on it’s own.
I topped mine with cheese this time, and the recipe below reflects that, but next time I think I will omit that, I am just not sure it needed it. I also decided to double up the wonton because I was nervous the liquid would make it soggy on the bottom, but they were nice and crispy, so I am going to try just one next time. These stored well in the fridge for 4 days, however, I do not think they would work well if frozen.
I hope you enjoy these as much as I did!
I told you about some of my favorite store bought brands, what are some of yours?
- 1-2 TBS olive oil
- 1 lb boneless skinless chicken breast cut into very small cubes
- 1 bell pepper diced (any color you would like)
- 1 small onion minced (you can use yellow, red, or whatever you have on hand)
- 2 cloves garlic minced
- 24 wonton wrappers
- 1 packet Frontera Fajita Skillet Sauce
- 4 oz cheddar cheese grated (sharp or regular is fine, or cheese of choice )
- Pre-heat the oven to 375 degrees and spray a regular size muffin tin with cooking spray and set aside.
- Heat a skillet over medium high heat and then add 1 TBS of olive oil. Cook the chicken until browned about 5-6 minutes. Remove chicken to a plate and set aside.
- Add more olive oil to pan (if needed), cooking on medium high heat. Add the peppers, onions and garlic and cook until starting to soften about 2-3 minutes. You don't want them to be completely soft at this point because they will continue to cook in the oven.
- Add the chicken back to the pan with the peppers, onions and garlic and stir to combine.
- Add the Frontera Fajita Skillet Sauce, stir to combine, and bring to a simmer.
- As soon as it starts to simmer, remove the pan from the burner and begin to assemble your wontons.
- Place 2 wonton wrappers at the bottom of each muffin cup. You should be using a 12 cup muffin tin, which is how you will use all 24 wrappers.
- Add about 1 1/2 kitchen tablespoons of the meat/veggie mixture to each muffin cup. This is not an exact science here, I just eyeballed it until I evenly distributed the mixture to the cups.
- Top with the shredded cheese and than bake in the over for 18-20 minutes, or until the edges are brown and crispy and the cheese is fully melted. Wait about 5 minutes before removing from the tin,
- Nutritional information below is for 1 cupcake.