I made this up the other day to use up left over BBQ chicken and wanted to create a Southwestern flavor. We like things spicy but the measurements can be easily adjusted to suit your taste!
INGREDIENTS (for 7 servings):
- 5 cups shredded cooked chicken meat
- 1 (10 ounce) can whole kernel corn, drained
- 1 green bell pepper, seeded and diced
- 5 green onions, chopped
- 2 cups shredded Cheddar cheese
- 1 (8 ounce) package cream cheese
- 3 tablespoons barbeque sauce
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- salt and pepper to taste
- 1 1/2 (14 ounce) packages won ton wrappers
- 1/4 cup vegetable oil
In a large bowl, toss together the chicken, corn, green pepper, green onions, and Cheddar cheese. In a separate bowl, stir together the cream cheese, barbeque sauce, cayenne pepper, paprika, salt and pepper. Blend the cream cheese mixture into the chicken mixture until everything is evenly coated.
Preheat the oven to 400 degrees F (200 degrees C).
Lay out the wonton wrappers on a clean surface, and place a spoonful of the chicken and cheese filling on each one. Fold into triangles or rolls, sealing with a bit of water if necessary. Place onto baking sheets, and brush with lightly with vegetable oil or spray with cooking spray.
Bake for about 10 minutes in the preheated oven, turning once, until golden brown.
Microwave: Cook 10 at a time for 2 to 3 minutes at full power, turning over halfway through.
Deep-fry: Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Fry wontons a few at a time until golden brown, 4 to 6 minutes.
Boil: Bring a large pot of water to a boil. Add wontons, and boil until wrapper is tender, about 8 minutes.