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Ingredients

• 2 avocados, ripe, deseeded, skinned
• 1/2 cup cranberries, dried, sweetened
• 1 lemon, juiced, divided
• 1/4 cup cilantro, packed, chopped
• salt, to taste
• 1 can black beans, 15-oz., rinsed and drained
• 3 cloves garlic, chopped
• 1/2 cup red onion, finely diced
• 1 teaspoon ground cumin
• 1 can corn, kernels, drained
• 1/2 teaspoon paprika, hot Hungarian or 1/2 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 4 ounces queso fresco cheese
• 1 package wonton wrappers
• 6 ounces Grilled & Ready^® Fully Cooked Refrigerated Southwestern Chicken Breast Strips,

Cooking Instructions

1. Preheat the oven to 350°F.
2. In a small bowl, combine the avocadoes, cranberries, 1/2 tsp salt, juice of 1/2 lemon and cilantro leaves. Combine with a spoon, mashing a little as you stir. Set aside.
3. In a large mixing bowl, combine the black beans, corn, diced Grilled & Ready Southwestern Chicken Breast Strips, garlic, 2 Tbsp lemon juice, onions, cumin, paprika or cayenne pepper, salt and 1 Tbsp vegetable oil. Stir thoroughly to combine. Set aside.
4. Spray a muffin pan with non-stick baking spray. Line each cup with two overlapping wonton wrappers staggering the edges so the edges of the two do not meet. Press into the bottom of the muffin pan so wonton cups will "stand" on their own after cooking.
5. Bake for 6 to 7 minutes.
6. Remove from the oven and add 1 Tbsp crumbled Queso Fresco cheese into each muffin cup. Add 2 Tbsp of chicken bean mixture on top of the Queso Fresco. Fill all wonton cups.
7. Return the muffin pan to the oven for about 6-1/2 minutes just until the Queso cheese has melted.
8. Top each cup with 1/2 Tbsp cold cranberry guacamole and serve immediately!

Remember to wash hands and surfaces before preparing food