Wednesday, June 11, 2014

Chicken Enchilada Cups

All of the goodness of chicken enchilada filling is baked inside these cute and crispy wonton cups, making the perfect quick appetizer that is guaranteed to disappear muy rapido at any party!

Chicken Enchilada Cups

24 wonton wrappers
3 cups shredded cooked chicken
1+ cup enchilada sauce
1 cup shredded Mexican cheese
2 green onions, thinly sliced
Optional ingredients*: chopped green chiles, black beans, chopped fresh cilantro, diced avocado

Preheat oven to 350˚F.

Press wonton wrappers into the cups of a mini muffin pan to form "cups", being sure that the edges to not fold in. Bake for 7 minutes, then remove.

Meanwhile, stir together chicken and enchilada sauce in a mixing bowl until combined. Portion the chicken evenly into the baked wonton cups until they are full. Sprinkle with a pinch of shredded cheese. Then bake for an additional 5-7 minutes, or until the cheese is melted and the chicken is heated through. Remove and garnish with sliced green onions.

*If using the optional ingredients, you can either stir them into the chicken and enchilada sauce mixture, or you can use them as additional garnishes.

24 wonton cups

Gimme Some Oven

Sunday, June 8, 2014

Red Velvet Oreo Truffle Bars

Chef Notes: After assembling, don't chill too long or the chocolate is really hard to cut through.

Red Velvet Oreo Truffle Bars

1 red velvet cake mix
1/2 cup butter, melted
2 eggs
1 pkg Jell-O instant white chocolate pudding (3.3 ounces)
6 Tbsp vegetable oil
1 pkg Oreos
8 oz pkg cream cheese
1/2 pkg (1/2 lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)
Mini chocolate chips for garnish

  1. Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).
  2. Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.
  3. Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.
  4. Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).
  5. Melt cream cheese for 15 seconds in a microwave to soften.
  6. Stir together crushed Oreos and cream cheese until blended smooth.
  7. Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.
  8. Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer.
  9. Sprinkle with mini chocolate chips while still warm.
  10. Let cool completely before cutting into squares.