Wake Up Wonton Cups Recipes

CRISPY BAKED WONTON CUPS

Steps:

• Preheat oven to 375 degrees F.
• Brush oil on both sides of each wonton wrapper or use an oil mister to mist each side of the wonton wrapper.
• Carefully tuck the wrapper evenly into a well of a standard sized cupcake pan. (You'll need two pans for all 24 wonton cups.)
• Bake 8 minutes or until cups are crispy and golden brown. Make sure to check that the bottom of each wonton cup is crispy. Allow to cool 5 minutes before removing from pan.
• Cool and stuff each wonton cup with the fillings of your choice!

CRISPY BAKED WONTON CUPS

Steps:

• Preheat oven to 350 degrees.
• Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
• Bake wonton cups for 10-12 minutes until light golden brown.
• Allow wonton cups to cool and remove from the muffin pan.
• When ready to serve, fill each baked wonton shell with the toppings.

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.

SAUSAGE WONTON CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder and basil. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes., Meanwhile, press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° until lightly browned, 8-9 minutes. , Spoon sausage mixture into cups. Sprinkle with cheese. Bake until cheese is melted, 5-7 minutes longer. Serve warm. Freeze option: Cool appetizers; freeze them in freezer containers, separating layers with waxed paper. To use, reheat wonton cups in coated muffin pans in a preheated 350° oven until crisp and heated through.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

CRAB WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.