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Chipotle Chicken Cups

A smokey appetizer your guests won't get enough of.

Yield: Makes 24 appetizers


  • 1 pound boneless, skinless chicken breasts
  • 2 tsp. black pepper
  • 1 Tbs. chipotle liquid spice
  • 1- 14oz. can black beans
  • 1- 11oz. can mexican-style corn
  • 3 oz. cream cheese
  • Cooking spray
  • 24 wonton wraps
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced green onion tops


  1. Preheat oven 350 degrees.
  2. Cut chicken into small pieces; add to skillet.
  3. Add fire pepper and liquid spice, mix well.
  4. Cook on medium heat for 10 minutes or until chicken is cooked through.
  5. Drain and rinse black beans and drain corn; add beans, corn and cream cheese to chicken.
  6. Reduce heat to low, stirring occasionally, until cream cheese is melted.
  7. Spray 24 mini muffin cups with cooking spray.
  8. Place a wonton wrap in the bottom of each cup.
  9. Place approximately 1 Tbs. of chicken mixture in each cup.
  10. Bake at 350 degrees for 5 minutes, or until edges are nicely browned.
  11. Remove from oven.
  12. Sprinkle cheddar cheese on each cup, then top with the onion.
  13. Return to oven just until cheese melts (1-2 minutes).

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(Page 1 of 1, 2 total comments)



This is a Walkins recipe. And you should be using fire pepper, not black pepper.

posted Jun 23rd, 2010 11:40 am



I definately liked this appetizer....i used it as an entree with salsa and chips and it went over VERY WELL! Next time i will use the low fat version because with all the flavors of the recipe i dont think you'll notice using fat free cream cheese instead....

posted Feb 22nd, 2010 6:39 pm


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