Chicken Verde Cups

16 oz Cream Cheese

4 c Cooked, Shredded Chicken Breast

1 c Salsa Verde

7 oz Chopped Green Chilies

1 c Pepper Jack Cheese

1/2 c Chopped Green Olives

1/4 c Chopped Green Onion

Dash Hot Sauce

1 lb Egg Roll Wrappers

Place all ingredients in a bowl , and mix well. Cut egg roll wrappers into 4 smaller squares. Spray a mini muffin pan generously. Place one wrapper in each muffin cup. Fill wonton cups with chicken verde filling.

Bake at 350 degrees for 15-20 minutes or until the edges of wonton wrappers begin to brown. Allow to cool 5 minutes. Remove from pan and serve.

I like to spoon a little salsa verde on top for extra color and flavor.

This recipe makes 4 dozen cups. You can also serve the chicken verde filling as a dip. Just top with extra cheese and bake at 350 degrees for 30-45 minutes and serve with tortilla chips.

Mango Salsa with Cinnamon Sugar Chips

Fruit salsa is the perfect summer dish. I love the vibrant colors and bold flavors. I worked in a little café fresh out of culinary school. One of their specialties was mango salsa. Our 80 year old delivery driver Mr. Jerry kept a close eye on the salsa production. He made sure we were chopping the ingredients properly and that the consistency was just right. He wielded a chefs knife like a pro and sang Danke Schoen to all the line cooks.

I love this dish as an appetizer or as a garnish for fish or chicken. Don’t be afraid to add your own touches. Any fruit is delicious added to this recipe. I have tried adding pineapple, kiwi, and strawberries with wonderful results. Disclaimer: The cinnamon sugar chips are completely addictive.

4 Mangoes (pilled, pitted, and diced)

1 small Red Onion (diced)

1 Red Bell Pepper (diced)

1 Orange Bell Pepper (diced)

3 Green Onions (diced)

2 Tbs. White Balsamic Reduction

3 Tbs. Hot Sauce

Mix all ingredients. Chill and serve with Cinnamon Sugar chips.

Cinnamon Sugar Chips

1 pack Flour Tortillas (6 inch size/1 lb 6.5 0z weight)

1/2 c Sugar

2 Tbs. Cinnamon

Cut the tortillas into fourths. Deep fry in 325 degree oil until golden brown. Remove from oil and drain on paper towels. Mix cinnamon and sugar together in small bowl. Sprinkle chips with cinnamon sugar as soon as they come out of the hot grease. Keep in an airtight container and these chips will stay fresh for weeks!