Loaded Chicken Nacho Cups

Of all the recipes that have come and gone through my kitchen, few have achieved the legendary status of these Loaded Chicken Nacho Cups. The first time I made them was for a casual family get-together, a last-minute decision when I realized I needed a foolproof appetizer that would please both the kids and the adults. I wasn’t prepared for the reaction. The moment I set the platter down, a hush fell over the room, quickly replaced by a chorus of “oohs” and the satisfying crunch of those golden wonton cups. My nephew, usually a picky eater, devoured three before I could even grab one for myself. My husband, a self-proclaimed nacho connoisseur, declared them “the perfect bite.” They disappeared in under ten minutes, and the single most asked question of the evening wasn’t about my day, but “When are you making those nacho cups again?” Since then, they’ve become my signature dish for game days, potlucks, and any occasion that calls for a crowd-pleasing, easy-to-handle snack. They pack all the messy, delicious fun of a giant platter of nachos into a neat, single-serving package, eliminating the fight for the one perfectly loaded chip. This recipe isn’t just about food; it’s about creating a moment of shared, crunchy, cheesy delight that everyone will remember.

Ingredients for Loaded Chicken Nacho Cups

Crafting the perfect nacho cup is about layering flavors and textures. Each ingredient plays a crucial role, from the crispy vessel to the savory filling and the gooey, melted topping. Here’s what you’ll need to create these irresistible bites.

For the Crispy Wonton Cups:

• 24 Wonton Wrappers: These are the star of the show, creating the light, incredibly crispy cup that holds all the deliciousness. Look for them in the refrigerated section of your grocery store, often near the tofu or fresh pasta.
• 2 Tablespoons Olive Oil or Melted Butter: This is for brushing the wonton wrappers, ensuring they become golden brown and perfectly crisp in the oven, rather than dry and brittle.

For the Savory Chicken Filling:

• 2 Cups Cooked, Shredded Chicken: A rotisserie chicken is the ultimate shortcut here, providing flavorful, moist meat with minimal effort. Alternatively, you can poach or bake two chicken breasts and shred them yourself.
• 1 Cup of Your Favorite Salsa: This adds moisture, acidity, and a base layer of flavor. Choose a medium or mild pico de gallo-style salsa for a chunkier texture, or a smooth restaurant-style salsa if you prefer.
• 4 Ounces Cream Cheese, Softened: This is the secret ingredient for a creamy, rich filling that doesn’t dry out in the oven. It binds the chicken and spices together, creating a luscious texture.
• 1 Teaspoon Chili Powder: Provides a warm, earthy heat that is fundamental to classic nacho flavor.
• 1 Teaspoon Cumin: Adds a smoky, nutty depth that complements the chili powder perfectly.
• ½ Teaspoon Garlic Powder: For a savory, aromatic kick that infuses the entire filling.
• ½ Teaspoon Onion Powder: Adds a sweet, savory undertone that rounds out the spice blend.
• Salt and Black Pepper to Taste: Essential for enhancing all the other flavors.

For the Cheesy Topping and Garnishes:

• 1 ½ Cups Shredded Mexican Cheese Blend: A pre-shredded blend of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses is perfect as it melts beautifully and offers a complex flavor. You can also use sharp cheddar or Monterey Jack alone.
• Optional Toppings: Sour cream or Greek yogurt, sliced black olives, diced jalapeños (fresh or pickled), chopped fresh cilantro, diced red onion, guacamole, or diced avocado.

Instructions: Assembling Your Nacho Masterpieces

Follow these step-by-step instructions carefully to ensure your nacho cups are crispy, flavorful, and absolutely perfect. The process can be broken down into three main stages: creating the cups, making the filling, and bringing it all together.

Step 1: Prepare the Oven and Muffin Tin

• Preheat Your Oven: Begin by preheating your oven to 375°F (190°C). This temperature is the sweet spot—hot enough to crisp the wonton wrappers quickly but gentle enough to prevent the filling from burning before the cheese is perfectly melted and bubbly.
• Prepare Your Pan: Lightly grease a standard 12-cup muffin tin with non-stick cooking spray or a little bit of oil. This is a crucial step to prevent the wonton cups from sticking to the pan, ensuring they release easily once baked.

Step 2: Form the Crispy Wonton Cups

• Press the Wrappers: Take one wonton wrapper and gently press it into one of the muffin cups. Don’t worry about making it perfect; the little folds and crinkles will become delightfully crispy edges. The corners of the wrapper should stick out over the top of the muffin cup.
• Brush with Oil: Using a pastry brush, lightly brush the inside of the wonton wrapper with a small amount of olive oil or melted butter. This not only adds a touch of flavor but is essential for achieving that beautiful golden-brown color and shatteringly crisp texture.
• Repeat: Continue this process with 11 more wrappers to fill your first muffin tin. If you are making all 24 at once, you will need two 12-cup muffin tins.
• Pre-Bake the Cups: Place the muffin tin in the preheated oven and bake for 5-7 minutes. You are looking for the edges to become lightly golden and the bottom to be set. This pre-baking step is the secret to preventing a soggy bottom and guarantees a crunchy bite every time. Once done, remove the tin from the oven and set it aside.

Step 3: Create the Creamy Chicken Filling

• Combine Ingredients: In a medium-sized mixing bowl, combine the 2 cups of shredded chicken, 1 cup of salsa, 4 ounces of softened cream cheese, 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder.
• Mix Thoroughly: Using a spatula or a large spoon, mix everything together until it is well combined. The cream cheese should be fully incorporated, creating a creamy, cohesive filling where the spices and salsa coat every piece of chicken.
• Taste and Season: Give the filling a taste. Add salt and freshly ground black pepper as needed to elevate the flavors. Remember that the cheese will add some saltiness later, so be mindful not to over-season at this stage.

Step 4: Fill and Bake the Nacho Cups

• Distribute the Filling: Take your pre-baked wonton cups and carefully spoon the chicken mixture into each one. Fill them generously, but be careful not to overfill, as the filling might bubble over during baking. A heaping tablespoon per cup is usually the perfect amount.
• Top with Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the chicken filling in each cup. Be liberal with the cheese—this is what creates that irresistible, gooey, melted cap.
• Final Bake: Return the filled muffin tin to the 375°F (190°C) oven. Bake for another 8-12 minutes. The nacho cups are ready when the cheese is completely melted and bubbly, and the wonton wrapper edges have turned a deep golden brown. Keep a close eye on them during the last few minutes to prevent the delicate corners from burning.

Step 5: Cool and Garnish

• Cool Slightly: Once you remove the pan from the oven, let the nacho cups cool in the muffin tin for at least 5 minutes. This is an important step! It allows the cups to firm up and the molten cheese and filling to set slightly, making them much easier to remove from the tin without falling apart.
• Garnish and Serve: Carefully remove the nacho cups from the muffin tin and arrange them on a serving platter. Now comes the fun part! Garnish with your favorite toppings. A dollop of sour cream, a sprinkle of fresh cilantro, and a few slices of jalapeño are classic choices. Serve immediately while they are warm and at their crispy best.

Nutrition Facts

While these nacho cups are an indulgence, it’s helpful to have an idea of their nutritional content. Please note that these values are estimates and can vary based on the specific brands of ingredients used.

• Servings: This recipe makes 24 individual nacho cups.
• Calories Per Serving (1 Cup): Approximately 110-130 kcal.
• Protein (Approx. 7g per cup): The chicken and cheese provide a good source of protein, making these bites more satisfying and substantial than a standard chip-based snack.
• Fat (Approx. 6g per cup): Primarily from the cheese, cream cheese, and oil. Using low-fat cheese and cream cheese can help reduce this number slightly if desired.
• Carbohydrates (Approx. 8g per cup): The main source of carbohydrates is the wonton wrapper, which is relatively low compared to traditional tortilla chips, making these a lighter option.
• Sodium (Approx. 250mg per cup): The salt content comes from the cheese, salsa, and added seasonings. To control sodium, opt for low-sodium salsa and cheese and adjust the added salt accordingly.

Preparation Time

This recipe is designed to be quick and efficient, making it perfect for last-minute entertaining or a speedy snack.

• Active Preparation Time: 15-20 minutes. This includes preparing the muffin tin, forming the wonton cups, and mixing the chicken filling. Using a pre-cooked rotisserie chicken significantly cuts down this time.
• Baking Time: 13-19 minutes total. This is divided into the 5-7 minute pre-bake for the cups and the 8-12 minute final bake once they are filled.
• Total Time: Approximately 30-40 minutes from start to finish.

How to Serve Loaded Chicken Nacho Cups

The presentation and accompaniments can elevate these nacho cups from a simple snack to a show-stopping appetizer. Here are some creative and delicious ways to serve them.

• Build-Your-Own Topping Bar: This is a fantastic interactive option for parties. Arrange the warm nacho cups on a large platter or wooden board and set out small bowls with various toppings. This allows guests to customize their own bites.
  • Cool & Creamy: Sour cream, Mexican crema, guacamole, and plain Greek yogurt.
  • Fresh & Zesty: Finely chopped cilantro, diced red onion, pico de gallo, and a bowl of lime wedges.
  • Spicy & Piquant: Sliced fresh jalapeños, pickled jalapeños, sliced black olives, and your favorite hot sauce.
• Platter Presentation: For a more elegant presentation, arrange the nacho cups on a large, flat serving platter.
  • The Drizzle: After arranging them, drizzle a thin stream of sour cream (thinned with a little milk or lime juice to make it pourable) or a zesty avocado crema over all the cups.
  • The Sprinkle: Garnish the entire platter with a uniform sprinkle of finely chopped cilantro or chives for a pop of color and freshness.
  • Centerpiece Dip: Place a bowl of extra salsa or a warm queso dip in the center of the platter for those who love to double-dip.
• Paired with Drinks: Complement the flavors of the nacho cups with the right beverage.
  • Classic Pairing: A crisp, cold Mexican lager like a Corona or Modelo perfectly cuts through the richness of the cheese.
  • Cocktail Hour: A classic lime margarita on the rocks or a spicy jalapeño margarita is a match made in heaven.
  • Family-Friendly: A fizzy limeade or a fruit-infused agua fresca provides a refreshing, non-alcoholic option.

Additional Tips for Nacho Cup Perfection

Unlock the full potential of this recipe with these eight expert tips, designed to ensure success every single time and offer creative variations.

1. Don’t Skip the Pre-Bake: It might seem like an extra step, but pre-baking the wonton cups for 5-7 minutes before adding the filling is the single most important tip for guaranteeing a crispy bottom. It creates a moisture barrier that prevents the filling from making the wonton wrapper soggy.
2. Use Room Temperature Cream Cheese: Ensure your cream cheese is fully softened to room temperature before mixing. Cold cream cheese is lumpy and difficult to incorporate, resulting in an uneven filling. If you’re short on time, you can microwave it in a safe bowl for 15-20 seconds.
3. Shred Your Own Cheese: While pre-shredded cheese is convenient, it often contains anti-caking agents like potato starch, which can prevent it from melting as smoothly. For the ultimate gooey cheese pull, buy a block of sharp cheddar or Monterey Jack and shred it yourself.
4. Experiment with Fillings: This recipe is incredibly versatile. Don’t be afraid to swap out the chicken. Try seasoned ground beef (taco style), chorizo, pulled pork, or a vegetarian version with black beans and corn. For a black bean version, mash half the beans with the spices to create a creamy base.
5. Make-Ahead Strategy: You can prepare the components ahead of time to make party day a breeze. The chicken filling can be made up to two days in advance and stored in an airtight container in the refrigerator. You can also pre-bake the wonton cups a day ahead. Store them in an airtight container at room temperature. When ready to serve, simply fill the cups and bake.
6. How to Get Extra Crispy Edges: If you love those super-browned, extra-crispy wonton corners, try giving the edges a very light spritz of cooking spray just before the final bake. This encourages browning and adds an extra layer of crunch.
7. Doubling the Recipe: This recipe is easily doubled or tripled for a large crowd. Simply use multiple muffin tins. If your oven can’t fit all the tins on one rack, bake them in batches or use the convection setting if you have one, which circulates air for more even baking across multiple racks.
8. Storing and Reheating Leftovers: While best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and bring back some of the crispiness, avoid the microwave at all costs! Instead, place them on a baking sheet in a 350°F (175°C) oven or in an air fryer for 5-8 minutes until warmed through and re-crisped.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making Loaded Chicken Nacho Cups.

1. Can I use regular tortilla chips instead of wonton wrappers?
While you could use scoop-style tortilla chips, they won’t hold up as well and tend to get soggy much faster once the filling is added. The unique advantage of wonton wrappers is their ability to bake into a sturdy, crispy, and non-greasy cup that perfectly contains the filling.

2. My wonton cups came out soggy on the bottom. What did I do wrong?
Soggy bottoms are almost always caused by one of two things: skipping the pre-baking step or using a very watery salsa. Always pre-bake the empty cups to create a seal. If your salsa is particularly thin, consider draining some of the excess liquid before mixing it into the filling.

3. Can I make these in an air fryer?
Yes, you can! You will need silicone muffin liners that can fit in your air fryer basket. Assemble the nacho cups in the liners, then air fry at 350°F (175°C) for 6-8 minutes, or until the cheese is melted and the edges are golden. You will likely have to work in batches.

4. Are these nacho cups spicy?
As written, the recipe is mild and family-friendly. The heat level is easily adjustable. To increase the spice, you can add a pinch of cayenne pepper to the filling, use a hot salsa, or top the finished cups with fresh or pickled jalapeños.

5. How do I prevent the wonton wrapper corners from burning?
The corners will brown faster than the rest of the cup. Keep a close eye on them during the final 2-3 minutes of baking. If they start to get too dark before the cheese is fully melted, you can loosely tent the muffin tin with a piece of aluminum foil.

6. What’s the best chicken to use for this recipe?
A store-bought rotisserie chicken is the easiest and most flavorful option. The meat is already cooked, seasoned, and moist. If you prefer to cook your own, poaching or baking chicken breasts with a little salt and pepper works great. You can even use leftover grilled or baked chicken.

7. Can I freeze Loaded Chicken Nacho Cups?
It’s best to freeze the components separately. The chicken filling freezes beautifully for up to 3 months. The wonton cups, however, are best made fresh as they can lose their crispness after freezing and thawing. You could potentially freeze the fully assembled but unbaked cups, but the texture of the wonton may be compromised.

8. I don’t have a muffin tin. Is there another way to make these?
A standard muffin tin is highly recommended for the ideal shape and support. However, in a pinch, you could try using an upside-down muffin tin, shaping the wrappers over the outside of the cups and baking them to form shells. Then, you would place the shells on a baking sheet, fill them, and bake. The shape won’t be as uniform, but it can work.

Print