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The Non-Spicy MexiCups I Made for Our ‘Cinco de Mayo’ Party [RECIPE]

mexicups
John Riggs, TSM
I was invited to a Cinco de Mayo party on Sunday (which, I suppose, would make it Quatro de Mayo) and was asked to bring something. Potlucks are great because it gives you a chance and a reason to cook for a mass gathering. My challenge was I was bringing food to a place where the majority of attendees, which were children, didn’t care for spicy food. Here’s what I came up with and I thought it turned out decent. Here’s how I made them.

Ingredients:

  • chicken breast
  • cheese, any kind you wish (shredded)
  • enchilada sauce
  • won ton wrappers
  • cilantro (optional)
  • First I cubed the chicken to as small of pieces as I could. This is easier to do if you freeze the chicken first, then cut while it’s still frozen. I fried that until it was done, then dumped the enchilada sauce in with the chicken, brought to a boil, then reduced the heat and let it simmer for a while. Much like making taco meat, but with chicken and enchilada sauce. Once the chicken tasted enchilada-y enough, I drained it and set it aside to cool for a moment.

    Then, using cupcake tins, I placed a won ton wrapper down, put in a little of the cooked chicken, a little bit of the cheese, then placed another won ton wrapper on top and layered it with more chicken and cheese. I did that until I ran out of materials.

    Place in a pre-heated oven at 375 degrees for about 15 minutes. The edges of the won ton wrapper may look burnt which is fine. It adds an extra crunch, or you can remove, I suppose. Garnish with cilantro and you’re good to go! A totally non-spicy, something fun to eat treat.

    I had a couple say they were pretty good, which is all I ever look for when I make something for someone else. I made 30 of these and about half were eaten so I’m happy with that. They make excellent leftovers.

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