Tuesday, June 19, 2012

Tex-Mex Wonton Cups

You know how every wonton wrapper pack seems to have about 4 times as many wrappers as you need for a recipe?  Well, they freeze great.  I had half a pack in the freezer from a recipe I made months ago and so I had an excuse to make this great appetizer!

24 wonton wrappers
1 can black beans, rinsed and drained
8 oz corn, frozen or fresh (simply thaw if frozen)
2 tomatoes, diced and deseeded
1/4 cup jalapeno peppers, diced
2 oz cheddar cheese, shredded
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
Avocado, diced (optional)

Preheat oven to 400F
Gently press wonton wrappers into each cup of a mini muffin tin
In a large bowl, mix together all ingredients except for the avocado and salsa
Spoon the mixture into each wonton cup
Bake for 9-10 minutes, or until some of the wonton tips are golden brown!

1 comment:

Addie said...

yummy! I made this with ground turkey and no beans, with guacamole and tabasco and sour cream to top. I also served it as an entree with an egg dish! Thanks for the idea for using wonton wrappers!


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