chicken fajita bites

Name: Chicken Fajita Bites
Prep time: 20 min
Cook time: 6 h 15 min
Yield: 24
Cuisine: Mexican
Ingredients: 2 pound(s) chicken breasts, boneless and skinless; 1 large onion, sliced; 3 - bell peppers, sliced (i used 1 green, 1 red, 1 yellow); 1/2 cup(s) chicken broth; 1 package(s) taco seasoning mix; 1 teaspoon(s) chili powder; 1/2 teaspoon(s) paprika; 1 package(s) wonton wrappers or egg roll wrappers; 8 ounce(s) boar's head chipotle gouda cheese, shredded (or any spicy cheese you like); - salt, to taste; - shredded lettuce and sour cream

(2 RATINGS)

115 Pinches 4 Photos

Teresa Jacobson

New Orleans, LA

Updated on Aug 17, 2012

This recipe may seem a bit involved but it is SOOooo worth it!! The Boar's Head Chipotle Gouda pushed the flavor over the top! This is my twist on a couple different recipes I have in my collection. These would be great as appetizers for football game or a party. Try them as the bites or roll them up in egg roll wrappers and dip them in a spicy sour cream based dip. SO VERY GOOD!! Well worth the effort!! (if you can't find Boar's Head Chipotle Gouda cheese use any spicy cheese that you like but try for the gouda-- it makes the dish!)

Rate

prep time 20 Min

cook time 6 Hr 15 Min

method Slow Cooker Crock Pot

yield 24 serving(s)

Ingredients

2 pounds chicken breasts, boneless and skinless
1 large onion, sliced
3 - bell peppers, sliced (i used 1 green, 1 red, 1 yellow)
1/2 cup chicken broth
1 package taco seasoning mix
1 teaspoon chili powder
1/2 teaspoon paprika
1 package wonton wrappers or egg roll wrappers
8 ounces boar's head chipotle gouda cheese, shredded (or any spicy cheese you like)
- salt, to taste
- shredded lettuce and sour cream

How To Make chicken fajita bites

Step 1

In a crock pot, place chicken, onion, peppers, chicken broth, taco seasoning, chili powder, and paprika; cook on low for 5-6 hours or until chicken is cooked and tender.

Step 2

Preheat oven to 400 degrees F. Spray a mini muffin pan generously with nonstick spray.
Step 3

Drain away liquid (if desired, reserve for a different purpose), separate chicken from veggies. Shred chicken; set aside. Place veggies in a food processor or blender and puree. In a bowl, combine chicken and puree; mix well.
Step 4

Shred Gouda. Carefully press wonton wrapper into greased bowl of mini muffin pan. Fill with shredded chicken mixture and top with Gouda. Repeat for entire pan. (<---picture shows a larger size made from egg roll wrappers in an average size muffin pan-- takes longer to cook and somewhat awkward to eat in this size.)
Step 5

Bake for 12-16 minutes until wontons are a crisp, golden brown, and cheese is bubbly. Remove from pan, top with shredded lettuce and a dollop of sour cream. Serve.
Step 6

*** if making the rolls using egg roll wrappers, roll as directed on package. Place seems side down on greased cookie sheet. Spray rolls with nonstick spray or brush lightly with olive oil. Bake @ 400 degrees F for 10-14 minutes.
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