Chicken Nacho Cups

• 32 g (about 4 wrappers) Wonton wrappers
• 3 g Vegetable oil spray (⅔ tsp)
• 60 g Cooked chicken breast, shredded (2.1 oz)
• 30 g Salsa (1.1 oz)
• 0.7 g Ground cumin (⅓ tsp)
• 0.7 g Chili powder (¼ tsp)
• 25 g drained Black beans (0.9 oz drained)
• 20 g Reduced-fat cheddar, shredded (0.7 oz)
• 25 g Nonfat Greek yogurt (1¾ tbsp)
• 8 g raw Jalapeno (0.3 oz raw)
• 3 g raw Fresh cilantro (3 tbsp chopped)

You'll need: Muffin tin, Mixing bowl, Spoon, Small bowl.

Method

1. Shape the wonton cups

   Heat the oven to 180°C (350°F). Spray the muffin tin lightly with oil, then press one wonton wrapper into each cup, with the corners sticking up.

   Press the middle down firmly. The corners curl up and crisp into little petals.

2. Crisp the cups

   Bake the empty cups for 5 minutes, until lightly golden at the edges.

   Baking them empty first keeps the bottoms crisp instead of soggy.

3. Mix the nacho filling

   In the bowl, stir the shredded chicken with the salsa, cumin, chili powder, beans and chopped jalapeno.

   Keep the filling on the dry side. Too much salsa makes soggy cups.

4. Fill and melt the cheese

   Spoon the chicken mixture into the crisp cups and top each with cheddar. Bake for about 5 minutes, until the cheddar is melted and bubbling and the chicken is hot.

   Pack the cheese on top rather than underneath. It protects the filling from drying out.

5. Top with yogurt and cilantro

   Let the cups cool for 2 minutes, then top each with a spoon of yogurt and a little chopped cilantro.

   Yogurt goes on once they've cooled; it curdles on a very hot cup.

Swaps

• Cooked chicken breast, shredded → Canned chicken, drainedSkips the cooking altogether.
• Wonton wrappers → Small corn tortillas (cut into rounds)Gluten-free and more rustic; soften each for 10 seconds in the microwave first.