Chicken Wontons – a favorite recipe from the Black Bear Inn in Vail. Very easy and perfect as a party appetizer, the filling would be wonderful in many other dishes.
This is an amazingly easy and yummy appetizer that originated at the Black Bear Inn in Vail. The filling is super simple and perfect for all kinds of different dishes – enchiladas, quesadillas, phyllo cup appetizers, and more.
This recipe was published in the Distinctly Delicious cookbook, featuring dishes from distinctive inns in Colorado. I’ve altered the baking directions as following the original recipe resulted in wontons with soggy bottoms. Not optimal. I’ll be making variations on this dish many, many times in the future. Easiest version?? Next time I’ll put the filling in mini phyllo cups and baking at 325 for 3 to 5 minutes or until cheese is melted. Beautiful and simple.
- 2 lbs boneless, skinless chicken breasts
- ¾ cup chopped onion
- oil
- ½ cup diced green chiles
- ½ cup fresh chopped cilantro
- 1 tsp ground cumin
- 3 cups grated cheddar cheese (or cheddar/Monterey Jack blend)
- ½ tsp pepper
- 1 package wonton sheets
- Preheat oven to 325 degrees. Spray a mini-muffin pan with cooking spray.
- In a skillet, sauté the chicken, onions, and cumin in just enough oil to coat the bottom of the skillet. Cook over low heat until chicken is cooked throughout. Set aside to cool.
- In a medium-sized bowl, blend the cilantro, cheese, chiles, and pepper, and set aside.
- Shred the chicken with a fork and then blend in with the cheese mixture.
- Press a wonton sheet into each muffin cup, shaping into a cup shape.
- Bake the wonton sheets for about 3 minutes or just barely starting to brown, then remove from oven.
- Fill each with chicken/cheese mixture and return to oven for 3-4 more minutes or until lightly browned and cheese melted. Watch carefully to not overcook.
- Remove from oven and place wontons on a serving dish.
- Repeat until all wontons are cooked, then serve.
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