I did attempt to bake the taco shells. Attempt being the key word. Frying them was actually MUCH easier! Healthier - no but hey they are little so they can't be that bad for you!
Asian Cowboy Tacos
12 wonton wrappers
4T vegetable oil
4 chicken tenders
1tsp season salt ( I LOVE LOVE LOVE Cookies brand!)
1/4C BBQ sauce
1C coleslaw
In a small skillet, heat the oil to medium high heat. Place half of the wonton wrapper in the oil, on the diagonal, and let it bubble up. Drop the other half to form a triangle. Cook for about 2 minutes and flip. Cook the other side for 1-2 minutes. **I found placing them upside down on the rim of a glass to cool helps them stay open and keep their 'taco shell' shape.
Drain all but 1T of the oil. Season the chicken with the season salt and place in the hot oil. Cook until chicken is golden brown, about 10 minutes. Remove chicken and drain the rest of the oil. Shred the chicken and return back into the pan. Add the BBQ sauce and heat through. **I had some leftover corn from the potstickers so I threw them in there too. Place chicken in the wonton taco shell and top with coleslaw.
Western Roasted Corn Potstickers
12+16 wonton wrappers
1 1/2C corn
1T season salt
1/2T olive oil
2oz cream cheese - softened
1tsp dried rosemary
1/2C shredded parmesan
Preheat the oven to 400*. Toss together the olive oil, corn and season salt. Place on a baking sheet and roast for 15-20 minutes. Let cool slightly.
Reduce the oven to 350*.
In a small bowl combine the cream cheese, rosemary and shredded parmesan. Stir in the cooled corn.
Spoon 1T of filling into the center of each wrapper. Wet the edges of the wonton wrapper with water and seal, crimping the edges.
Place potstickers on a greased baking sheet. and spray the tops lightly with nonstick cooking spray. Bake for 15-20 minutes or until golden brown.
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