- 24 wonton wrappers
- Refrigerated butter-flavored spray
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/2 cup reduced-fat ricotta cheese
- 1 can (4 ounces) chopped green chilies, well drained
- 1 tablespoon minced chives
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 3 tablespoons sliced ripe olives
- Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup. Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden.
- In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm. Yield: 2 dozen.
Originally published as Chili-Cheese Wonton Cups in Light & Tasty December/January 2006, p28
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed Aug. 2, 2014
"I used jalapeno flavor cream cheese instead of ricotta and they were great!"