Keto Chicken Taco Wonton “Cupcakes”

Ingredients:

  • 1 lb ground chicken (preferably organic)
  • 24 wonton wrappers (look for low-carb or keto-friendly options if available)
  • 4 tablespoons taco seasoning (check for low-carb or homemade keto-friendly seasoning)
  • 1 cup black soybeans (drained and rinsed)
  • 1 cup salsa (sugar-free and low-carb, medium chunky preferred)
  • 12 teaspoons salsa con queso (check for low-carb options)
  • 4 oz reduced-fat Mexican cheese blend (or use full-fat for keto)

Instructions:

  1. Preparation:
    • Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with nonstick spray. Place one wonton wrapper in each compartment of the muffin tin, making a total of 12 wrappers. Set aside.
  2. Cooking the Chicken:
    • In a large skillet over medium heat, cook the ground chicken until browned and cooked through.
  3. Seasoning and Mixing:
    • Once the chicken is cooked, add taco seasoning, salsa, and drained black soybeans to the skillet. Stir well to combine, allowing the flavors to meld together. Remove from heat.
  4. Assembly:
    • Spoon 1 teaspoon of salsa con queso into each wonton wrapper. Top with a layer of the chicken-bean mixture, dividing it evenly among the 12 muffin cups. Sprinkle the reduced-fat Mexican cheese blend on top of each cupcake.
  5. Baking:
    • Bake in the preheated oven for 18-20 minutes, or until the edges of the wonton wrappers are golden brown and crispy, and the cheese is melted and bubbly.
  6. Cooling and Serving:
    • Allow the taco wonton “cupcakes” to cool in the muffin tin for 3-5 minutes before carefully removing them. Serve hot and enjoy!

Nutrition Information (per serving):

  • Calories: 215 kcal
  • Total Fat: 9g
    • Saturated Fat: 3g
  • Cholesterol: 54mg
  • Sodium: 420mg
  • Total Carbohydrates: 14g
    • Fiber: 2g
    • Sugar: 1g
  • Net Carbs: 12g
  • Protein: 18g

Notes:

  • Wonton Wrappers: Look for low-carb wonton wrappers made from almond flour or coconut flour if possible, to reduce carbohydrate content.
  • Salsa: Choose a sugar-free salsa with low carbs to maintain keto compliance.
  • Cheese: Opt for full-fat versions of Mexican cheese blend for a richer keto experience.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Conclusion: Enjoy these Keto Chicken Taco Wonton “Cupcakes” as a delightful low-carb treat, perfect for satisfying your Tex-Mex cravings while staying within your ketogenic diet goals. Each bite offers a harmonious blend of flavors and textures, making them a hit at any gathering or as a savory indulgence for yourself.