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Chokin' the Chicken
Chicken Artichoke and Wonton Appetizer
Prep Time
30
minutes
mins
Active Time
15
minutes
mins
Course:
Appetizer
Cuisine:
American
Keyword:
artichoke, Artichoke dip in a wonton cup, artichoke, spinach and chicken dip, artichoke, spinach dip with Asiago, Asiago Spinach and Artichoke, Chokin' the Chicken, Choking the Chicken, Nasty Appetizer, Rude appetizer, Snarky appetizer, spinach, Suggestive appetizer, wonton appetizer, X-rated appetizer
Yield:
48
Author:
B.J. Cumming
Equipment
2 Mini Muffin tins
Materials
48
Wonton Skins
1
Tbsp
Butter
½
med
Onion, finely diced
1/2
med
Pablano Pepper, Finely diced
1½
tsp
Minced Garlic
1
Tbsp
Flour
3
oz
Whipping cream
3
oz
Milk
4
oz
Cream cheese
1 ½
Cup
Shaved Asiago, and Parmesan Blend cheese
10
oz
Frozen Spinach
13.75
oz
Can of Artichokes
3
oz
Chicken Breast(thinly diced)
Usually buy from Deli counter
¼
tsp
Red Pepper flakes
¼
tsp
Black Pepper
Instructions
Prepare Wonton Cups
Preheat over to 375
Cover Muffin Tins with Cooking Spray
Bring Wonton Skins to room temperature
Place Wonton skin over the muffin hole, and use your fingers gently form a cup in the depression- repeat for 48 cups
Coat the Wonton Cups with a light coat of Cooking Spray
Bake for 5 minutes, and pull out of the oven
Prepare Filling
Saute Butter, Onion, Garlic, and Pablano Pepper
Add flour, and stir
Add Whipping Cream, and Milk, and Stir
Add Cream Cheese and Asiago/Parm Cheese shreds. Stir until the mixture is smooth and thick
Add the diced Artichoke, diced Chicken, and drained Spinach
Add Red Pepper Flakes and Black Pepper. Stir
Place a teaspoon full of filling in each cup
Bake an additional 9-10 minutes at 375 degrees
Serve warm if possible