Weather: woke up to -24 this morning, clear What I’m listening to: Lead Me Home, Fm Radio
It’s Super Bowl time, folks. Time for chili, chips and dips, snacks,treats, and finger foods galore. Time for family and friends in jerseys and team colors. Time for shouting, hootin’ and hollerin’, jumping up and down, cheering and booing… scratch that last. My readers wouldn’t boo, would they? Nah…
Did you know you could make quick mini tacos using baked wonton wrappers as taco shells? No frying involved. You bake them in a 400 degree over for 4-5 minutes and you have golden, crispy little shells, perfect for stuffing with your favorite party fare – like barbecue chicken topped with a sesame cilantro slaw. I like mine best with a few drops of Sriracha on top for a good kick. Bet you can’t eat just one.
Preheat oven to 400. Using a deep, high-sided baking dish (or taco rack), lay the wonton wrappers on the diagonal over the sides of the pan. It's ok if they overlap a little bit. Depending on the size of your pan, you may need to do a couple batches. Spray the wrappers with cooking spray. Bake for 4-5 minutes, until lightly golden. Remove from pan and repeat as needed. The wrappers crisp up more as they cool.
In a bowl, mix together the chopped chicken and barbecue sauce. Set aside.
In another bowl, mix together the cabbage/coleslaw mix and cilantro. In a small bowl, stir together the mayonnaise, vinegar, sesame oil, ginger, and salt until smooth and combined. Pour over the cabbage/cilantro and toss to coat. (Make this just prior to assembling the tacos because you'll want it to stay crisp).
To Assemble the Tacos:
Place a tablespoon or two of the barbecue chicken into the warm baked wonton shells. Top with the sesame slaw. Top with a few drops of Sriracha, if using. Serve promptly.