Chili-Cheese Wonton Cups Recipe

5 1 2
Chili-Cheese Wonton Cups Recipe
Chili-Cheese Wonton Cups Recipe photo by Taste of Home
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Chili-Cheese Wonton Cups Recipe

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5 1 2
Publisher Photo
Baked in miniature muffin cups, wonton wrappers make perfect little cups for these crunchy Southwestern bites. In addition to two different cheeses, green chilies and chives, Lyn Renwick of Charlotte, North Carolina seasons the cups with a hint of cumin.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 or until golden brown and bubbly. Serve warm. Yield: 2 dozen.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Chili-Cheese Wonton Cups in Light & Tasty December/January 2006, p28

Nutritional Facts

2 each: 229 calories, 4g fat (2g saturated fat), 14mg cholesterol, 542mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 lean meat.

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  • 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
  1. 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.
  2. In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes or until golden brown and bubbly. Serve warm. Yield: 2 dozen.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Chili-Cheese Wonton Cups in Light & Tasty December/January 2006, p28

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paul3303 User ID: 1713232 67384
Reviewed Aug. 2, 2014

"I used jalapeno flavor cream cheese instead of ricotta and they were great!"

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