Chili Cheese Wonton Cups Food

GREEN CHILE CHEESE WONTON CUPS

Steps:

• In a bowl, mix cheese, cream cheese, pepper, and garlic powder. Stir in chiles and corn careful not to break up too much.
• Lightly grease a muffin pan with cooking spray. Place one wonton wrapper on each muffin cup and lightly spritz with cooking spray.
• Spoon 1 to 2 tablespoons of the filling into the wonton wrappers.
• Bake for 22-25 minutes or until wonton cups are brown & crispy & filling is bubbly.
• Cool on a wire rack. Serve hot or room temperature

CHILI WONTON CUPS

Steps:

• Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
• Place the ground beef in a medium skillet and bring to medium heat. Use a wooden spoon to break it up into small pieces as it cooks. When the meat is breaking up and almost browned, add the onions and the garlic and stir together. Continue to cook another few minutes until the meat is browned and onions are softened.
• Add the kidney beans, diced tomatoes, chili powder, salt, cumin and cayenne to the meat mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for 10 minutes or until thickened.
• Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chili mixture, spoon evenly into the wonton wrappers. Sprinkle about half of the shredded cheddar evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chili mixture and shredded cheddar.
• Bake for 18-20 minutes until the wontons are golden brown and the contents are heated through. Remove the muffin tin from the oven and allow to cool for 2-3 minutes before removing from the tin.

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.

CHILI CHICKEN WONTON CUPS

Steps:

• 1. Dice up the cooked chicken, yellow squash, bell pepper, and jalapeno. Combine in a large bowl with the corn, marinara sauce, and spices. Set aside.
• 2. Preheat oven to 375 degrees.
• 3. Prepare a muffin tin with nonstick spray. Line with 2 wonton wrappers in each well, overlapping them to create a "cup."
• 4. Fill each wonton cup with the mixture. Bake 10-15 minutes, or until golden brown around the edges. If desired, add shredded cheese during the last 5 minutes of cooking.

GREEN CHILI WONTONS

Steps:

• Combine the cheese with both peppers; stir well.
• Prepare 1 wonton skin at a time.
• Spoon about 1 1/2 teaspoons of cheese/chile mixture in the center of wonton skin.
• Lightly moisten the edge of the wonton skin and fold in half to make a triangle pressing edges to seal.
• Repeat with remaining wonton skins and cheese mixture.
• Chill for 20 minutes.
• Heat peanut oil to 375*.
• Fry wontons in hot oil until golden brown, turning once.
• Drain on paper towel and sprinkle with salt.
• Serve with avocado dip.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.