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Chipotle Chicken Cups

1 pound boneless, skinless chicken breasts
2 teaspoons Watkins Fire Pepper
1 tablespoon Watkins Chipotle Liquid Spice
1 (14 ounce) can black beans
1 (11 ounce) can Mexican-style corn
3 ounces cream cheese
Watkins Cooking Spray
1 package (24) wonton wraps
1 cup shredded Cheddar cheese
1/2 cup sliced green onion tops Cut chicken into small pieces; add to skillet, add fire pepper and liquid spice and mix well. Cook on medium heat for 10 minutes or until chicken is cooked through. Drain and rinse black beans and drain corn; add to chicken along with the cream cheese. Heat on low, stirring occasionally, until cream cheese is melted. Spray 24 mini muffin cups with cooking spray. Place a wonton wrap in bottom of each cup. Place approximately 1 tablespoon of chicken mixture in each cup. Bake at 350 degrees for 5 minutes or until edges are nicely browned. Remove from oven. Sprinkle Cheddar cheese on each cup, then top with the onion. Return to oven just until cheese melts (1-2 minutes). Makes 24 appetizers.


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