Mini Chicken (or Bacon) Cream Cheese Cups
Ingredient:
For the cups:
– 12 wonton wrappers or 12 small phyllo dough sheets (or 12 small puff‑pastry squares)
– Cooking spray or melted butter (to grease the muffin tin)
Filling:
– 250–300 g (about 1–1¼ cups) cooked chicken, shredded or finely chopped (or substitute with cooked, crumbled bacon—about 4–6 slices)
– 4–6 slices bacon, cooked until crisp and chopped (optional, if not using chicken)
– 1/2 cup chopped green onions (scallions)
– 1/2 cup finely chopped bell pepper (optional)
– 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) plus extra for topping
– 1/2 to 3/4 cup cream cheese, softened (or ricotta for a lighter texture)
– 2 large eggs (to bind the filling)
– 1/4 cup milk or light cream
– Salt and freshly ground black pepper, to taste
– 1/2–1 tsp garlic powder or 1 small garlic clove, minced (optional)
– 1–2 tbsp chopped fresh parsley or chives (optional, for freshness)
Optional swaps / notes:
– For a vegetarian version, replace meat with sautéed mushrooms and spinach and use a vegetarian bacon substitute if desired.
– Use Greek yogurt mixed with cream cheese to lighten the filling.
– Wonton wrappers give crisp edges; phyllo gives delicate flakiness; puff pastry gives a richer cup.
Quick method overview
1. Preheat oven to 180°C (350°F). Lightly grease a 12‑cup muffin tin with cooking spray or brush with melted butter.
2. Press one wonton wrapper (or phyllo/puff square) into each muffin cup to form a little shell. If using phyllo, brush layers lightly with butter.
3. In a bowl, combine shredded chicken (or crumbled bacon), chopped cooked bacon (if using both), green onions, bell pepper, shredded cheese, softened cream cheese, eggs, milk, garlic powder, salt and pepper, and chopped parsley. Mix until well combined.
4. Spoon the filling into the prepared cups, dividing evenly. Top each with a little extra shredded cheese.
5. Bake 15–20 minutes, until filling is set and tops are golden. If you want extra browning, broil 1–2 minutes watching closely.
6. Let cool a few minutes, then remove from pan and serve warm.
Serving suggestion: Serve as
