1 lb chicken breast
1/4 c red peppers, chopped fine
1 pkg won tons
2 T taco seasoning
1 T water
2 T vegetable oil
1 T Ranch dressing powder
1/2 c buttermilk
1/2 c mayonnaise
1/2 c black olives, finely chopped
1 c Monterey Jack Cheese, Shredded
1 c shredded cheddar
1 T pepper
In a large bowl, mix taco seasoning with water. Chop chicken into small bits and add. Preheat oven to 350 degrees. Spray mini-muffin pans with vegetable spray and gently press won ton into each cup. Bake skins for five to six minutes. They brown quickly. Brown til tips are lightly browned. Heat 1 T oil. cook chicken in oil for 6 to 8 minutes over medium heat. Mix ranch dressing powder with water and let stand for 5 minutes. Whisk buttermilk and mayo; set aside. combine cooked chicken, peppers, olives, cheeses and dressing. stir. fill each basket with about 1 rounded tsp. Bake 4 to 5 minutes or til cheese is melted. Sprinkle with pepper. Serve warm. Makes about 36 baskets.