Ingredients:
- wonton wrappers
- chicken breasts
- fajita seasoning
- mild salsa
- half an onion, sliced into strips
- Mexican rice blend with orzo
- black beans, rinsed well
- corn niblets (grilled and cut from the cob)
- shredded cheese blend
- cumin
- butter flavored cooking spray
- Trim and season chicken breasts heavily with fajita seasoning and add them to the crock pot. Add onions, about a cup of salsa, cover, and cook for several hours on high in a crock pot until fork tender. Remove the chicken from the crock pot, shred with forks, and add the juice from the crock pot back over the chicken to keep it moist. I removed all the "chunky" stuff from the sauce because I didn't need them in the final product.
- Cut the corners off of the wonton wrappers, making them into little octagons. Fit them into "mini" muffin tins allowing the edges to stick up. Spray them with butter flavored cooking spray to help them crisp up and brown. Cook in a 350 F oven for about 5-7 minutes to get them "mostly" crisped... or go ahead and get them totally crisp and brown if you want.
- Layer the wonton "shells" with prepared Mexican rice of your choice (I like the one with the orzo), shredded and chopped chicken, rinsed black beans and corn niblets. Top with shredded cheese and sprinkle with cumin.
- Bake at 350 F until cheese is melted and wonton shells are golden and crispy (up to probably 10 min) and serve with condiments of choice - guacamole, sour cream with a little squeeze of fresh lime juice added, cilantro, pico de gallo, etc.Most importantly - set them out on a plate, call the kids and watch them disappear!
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