Go Back
–+ servings
Pollo Fundido Cups

Lighter Pollo Fundido Cups for Guilt-Free Snacking Delight

Indulge in these Pollo Fundido Cups, a lighter twist on a Mexican classic, perfect for guilt-free snacking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cups
Course: APPETIZERS
Cuisine: Mexican
Calories: 223
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Cooked Shredded Chicken Use rotisserie chicken for quick prep
  • 8 oz Cream Cheese Softened
  • 2 tablespoons Finely Chopped Jalapeño Peppers Adjust according to spice tolerance
  • to taste teaspoon Sea Salt
  • to taste teaspoon Ground Pepper
For the Cups
  • 24 pieces Wonton Wrappers Phyllo dough works as a great substitute
  • 1 cup Shredded Cheddar Cheese Or use Monterey Jack or a dairy-free option

Equipment

  • Muffin tin
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Grease a 12-cup muffin tin lightly with cooking spray or oil.
  3. Fit 2 wonton wrappers into each muffin cup, gently pressing them to mold the shape.
  4. Season cooked shredded chicken with sea salt and ground pepper, then place about 1 tablespoon into each cup.
  5. Mix finely chopped jalapeños with the softened cream cheese until well combined.
  6. Spread approximately 1 tablespoon of the cream cheese mixture over the chicken in each cup.
  7. Top generously with shredded cheddar cheese.
  8. Bake for about 10 minutes, or until the wrappers are golden brown and the cheese is bubbly and melted.

Nutrition

Serving: 1cupCalories: 223kcalCarbohydrates: 15gProtein: 10gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 480mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Optional: Garnish with fresh cilantro or a dollop of sour cream for added freshness and a touch of color.

Tried this recipe?

Let us know how it was!