Mexican Won Ton Cups Recipes

WON TON WRAPPER APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

MEXICAN WONTONS

Steps:

• Grease 24 miniature muffin cups lightly with oil.
• Press one wonton wrapper into each cup.
• Brush the wontons with oil.
• Bake at 375 degrees for 10 minutes, or until golden brown.
• Remove from muffin cups and arrange on a baking sheet.
• Brown the sausage in a skillet, stirring until crumbly, and then drain.
• Combine the sausage, cheddar cheese, Monterey jack cheese, salad dressing, red pepper and olives in a bowl and mix well.
• Spoon one tablespoon into each wonton.
• Bake at 325 degrees for five minutes, or until bubbly.

MEXICAN WON TON CUPS

Steps:

• Preheat oven to 350. while beef is browning, fill mini muffin pan with won ton wrappers pushing down slightly.
• DIRECTIONS: 1. Brown beef and drain. 2. Mix the refried beans, taco seasoning,rotel, 1-1/2 cup shredded cheese and black olives in with the meat. 3. Scoop a small amount into each of the won tons and bake for 5 mins. 4. Bring muffin pan out and sprinkle with remaining shredded cheese on top and bake until melted. 5. Top with a dollop of sour cream and chopped green onions.

WONTON TACO CUPS

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

CHICKEN TACO CUPS

Steps:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

MEXICAN WONTON APPETIZERS

Steps:

• Remove casings from sausage, if necessary; crumble into large nonstick skillet. Add ground turkey; cook on medium-high heat 10 min. or until no longer pink, stirring frequently. Drain meat; return to skillet.
• Add garlic and cumin; cook and stir 2 min. Add cheese and salsa; cook 2 to 3 min. or until cheese is melted and mixture is well blended, stirring frequently. Cool slightly.
• Heat oven to 375ºF. Cover baking sheets with foil; spray with cooking spray. Place 8 won ton wrappers in single layer on work surface. Spoon 2 level tsp. meat mixture onto center of each wrapper. Brush edges of wrappers with water; fold diagonally in half. Firmly press edges together to seal. Place on prepared baking sheets; spray lightly with additional cooking spray. Repeat with remaining won ton wrappers and meat mixture.
• Bake 12 to 15 min. or until crisp and golden brown, turning after 7 min. Drain on paper towels.

MEXICAN WONTONS

Steps:

• Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
• Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.