Taco Baskets These pretty appetizers are a holiday party staple. The best part is, they can be baked ahead of time and reheated right before serving. 1 lb. boneless/skinless chicken breast meat 1 pkg. won ton skins (usually in the produce section) 1-2 TB. CHICKEN TACO SEASONING, REGULAR TACO SEASONING or FAJITA SEASONING 1 TB. water 1-2 TB. vegetable oil or butter 1 TB. BUTTERMILK RANCH DRESSING BASE 1 TB. water 1/2 Cup buttermilk 1/2 Cup mayonnaise (regular works best) 1/4 Cup red bell pepper, finely chopped (optional) 1/3 Cup black olives, finely chopped or 1 small can of pre-chopped olives (optional) 1 Cup Monterey Jack cheese, shredded 1 Cup Cheddar cheese, shredded 1 TB. ALEPPO PEPPER

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