Chipotle Chicken Cups Ingredients 1 lb/450 g boneless, skinless chicken breasts 2 tsp/10 mL Fire Pepper 1 tbsp/15 mL Chipotle Liquid Spice 1 can (14 oz/400 g) black beans 1 can (11 oz/312 g) Mexican-style corn 3 oz/85 g cream cheese Cooking Spray 1 package of 24 wonton wraps 1 cup/250 mL shredded cheddar cheese 1/2 cup/125 mL sliced green onion tops   Cooking Directions 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, strring 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/15 mL of chicken mixture in each cup. Bake at 350°F/180°C 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.