Sunday, 5 July 2015

Baked Cheesy Chicken Wonton Cups

If you were given a task to prepare an appetizer for a party, potluck, picnic or gathering, what will you prepare?  There is one which I had in my mind and wish to try out for quite some time, that is baked wonton cups. 

Baked wonton cups can be easily prepared and be invented in so many designs of flavors of fillings.  It can be blended with meat, fruits, vegetables, etc., etc....  

This is my first trial, I would like to try with chicken meat mix with colorful bell peppers and add in with some spiciness when I stir-fried the fillings.  I just use some chili flakes, you may ignore them if you don't like them, as it will still taste good when those cheeses topping melted after baked.

So, if you wish to prepare something look classy and presentable yet yummy, try this out!


24 pieces wonton wrappers
500g chicken breast meat, cut into small cubes
1/2 green bell pepper, cut into small cubes
1/2 red bell pepper, cut into small cubes
1/2 yellow bell pepper, cut into small cubes
3 cloves garlic, chopped finely
1 tsp salt
1 tsp pepper
1 tbsp chili flakes (optional)
1 tbsp olive oil/cooking oil
200g shredded cheese (I used cheddar cheese)
Spring onions for garnishing


1.  Preheat oven to 200 Celsius degree

2.  Fit one wonton wrapper into each of  24 (or two 12) muffin tray coated with grease or cooking spray.  Press the wrappers carefully but firmly into the sides of the cups.

3.   Bake the wonton cups for 5 minutes or until lightly browned.  Set aside once done.

4.  Heat-up olive or cooking oil in a skillet or wok on medium heat, saute chopped garlic until brownish.

5.  Add in chicken cubes and continue to stir, season with salt, pepper and chili flakes.

6.  Add in all bell pepper cubes, combine well and cook for another 1-2 minutes.  

7.  Turn off the heat and dish out.

8.  Place a spoonful of the chicken cubes into each cup.

9.  Top each cup with shredded cheese.

10.  Bake for 10 to 12 minutes or until wontons are crisp.  

11.  Remove from muffin trays and garnish with spring onions. Serve when it's still hot.

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