Queso & Cranberry Guacamole Wonton Cups

These flavor-packed crunchy wonton cups are a party favorite. Recipe provided by Devaki Das of Weave A Thousand Flavors.
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  • Calories 160
  • Total Fat 5 g
  • Cholesterol 10 mg
  • Sodium 290 mg
  • Total Carbohydrate 23 g
  • Protein 8 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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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!
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