MEXICAN FIESTA BITES
What does it take to make these tasty Mexican-style appetizers? Sausage, salsa, cheese and-surprise!-won ton wrappers.
Provided by My Food and Family
Categories Home
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
- Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
- Top with sour cream and cilantro.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 3 g
MEXICAN WONTON APPETIZERS
Be the hit of the party when you serve these Mexican Wonton Appetizers. Fill these Mexican Wonton Appetizers with seasoned turkey, mild salsa and cheese and cook until crispy for a real crowd-favorite.
Provided by My Food and Family
Categories Turkey
Time 1h
Yield 24 servings
Number Of Ingredients 6
Steps:
- Remove casings from sausage, if necessary; crumble into large nonstick skillet. Add ground turkey; cook on medium-high heat 10 min. or until no longer pink, stirring frequently. Drain meat; return to skillet.
- Add garlic and cumin; cook and stir 2 min. Add cheese and salsa; cook 2 to 3 min. or until cheese is melted and mixture is well blended, stirring frequently. Cool slightly.
- Heat oven to 375ºF. Cover baking sheets with foil; spray with cooking spray. Place 8 won ton wrappers in single layer on work surface. Spoon 2 level tsp. meat mixture onto center of each wrapper. Brush edges of wrappers with water; fold diagonally in half. Firmly press edges together to seal. Place on prepared baking sheets; spray lightly with additional cooking spray. Repeat with remaining won ton wrappers and meat mixture.
- Bake 12 to 15 min. or until crisp and golden brown, turning after 7 min. Drain on paper towels.
Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 0 g, Protein 6 g
WONTON TACO CUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 taco cups
Number Of Ingredients 12
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.
EASY TACO WONTON CUPS RECIPE
Try this Easy Wonton Taco Cups Recipe! Mini taco cups are perfect to feed a crowd or just your family. Taco wonton cups recipe will be a hit! They are packed with yummy taco meat, cheese and more!
Provided by Eating on a Dime
Categories Appetizer Main Course
Time 24m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 375. Lightly mist 12 cups in a muffin tin with cooking spray and set aside.
- Brown the ground beef. Add onion and taco seasoning, and let onions get soft. Then add the tomatoes with green chilies and water.
- Push a wonton wrapper into the bottom of each of the muffin cups. Spoon some of the meat mixture into each cup (using about half the total mixture). Sprinkle each cup with the shredded cheese. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
- Bake for 12-14 minutes until golden brown. Let cool 5 minutes before removing from muffin tin. Run a knife around each muffin and then they should easily slide out.
Nutrition Facts : Calories 225 kcal, Carbohydrate 11 g, Protein 13 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 299 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
FIESTA WONTONS
This recipe is from Katie Lee Joel's new cookbook called The Comfort Table. The wontons has a mexican-inspired meat wrapped in a wonton, deep-fried and served with a side of salsa. Kinda like little fried tacos. Instead of frying, you can bake these...instructions included!
Provided by mary winecoff
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the beef, onion, cream cheese, cheddar cheese, egg, bread crumbs, taco seasoning and cilantro.
- Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white and fold to seal in a triangle. Place the wontons on the baking sheet. Cover and refrigerate for 20 minutes.
- In a deep heavy pot, heat the canola oil to 375 degrees. Fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
- You could also preheat the oven to 500 degrees. Brush the wontons with the lightly beaten egg white and bake for 7 to 8 minutes.
- Garnish with cilantro leaves and serve with salsa.
Nutrition Facts : Calories 928, Fat 82.9, SaturatedFat 10.1, Cholesterol 75.2, Sodium 468.2, Carbohydrate 31.1, Fiber 1.2, Sugar 1, Protein 16
MEXICAN WONTONS
Make and share this Mexican Wontons recipe from Food.com.
Provided by TaterFan
Categories Mexican
Time 35m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Grease 24 miniature muffin cups lightly with oil.
- Press one wonton wrapper into each cup.
- Brush the wontons with oil.
- Bake at 375 degrees for 10 minutes, or until golden brown.
- Remove from muffin cups and arrange on a baking sheet.
- Brown the sausage in a skillet, stirring until crumbly, and then drain.
- Combine the sausage, cheddar cheese, Monterey jack cheese, salad dressing, red pepper and olives in a bowl and mix well.
- Spoon one tablespoon into each wonton.
- Bake at 325 degrees for five minutes, or until bubbly.
JALAPENO POPPER WONTON CUPS
Delicious Jalapeño Popper dip in a two-bite cup! This is one of my favorite wonton appetizers, it's creamy, cheesy, spicy and crispy!
Provided by Holly Nilsson
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Brush each wonton wrapper on both sides with melted butter and place into a mini muffin tin. Bake 7 minutes.
- Mix remaining ingredients in a small bowl, reserving ¼ cup cheese for topping.
- Fill each wonton cup with the cream cheese mixture. Bake and additional 12-14 minutes or until cheese is melted and wonton is browned.
- Cool for about 3 minutes and serve warm.
Nutrition Facts : Calories 112 kcal, Carbohydrate 5 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN WONTONS
These are crispy, cheese-filled appetizers. They can be prepared ahead of time and reheated in the oven until they sizzle before serving. Serve with salsa.
Provided by SHECOOKS2
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 13
Number Of Ingredients 3
Steps:
- Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
- Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 240 calories, Carbohydrate 18.7 g, Cholesterol 40.2 mg, Fat 13.4 g, Fiber 0.5 g, Protein 10.4 g, SaturatedFat 6.5 g, Sodium 384.7 mg
EASY WONTON SOUP
Steps:
- Bring chicken broth to a boil in a large pot.
- Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
- Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
- Stir in soy sauce and sesame oil.
- Divide soup in four bowls. Garnish with fresh scallions.
Nutrition Facts : ServingSize 1 1/2 cup (generous), Calories 136 kcal, Carbohydrate 22.5 g, Protein 9 g, Fat 2 g, SaturatedFat 0.5 g, Cholesterol 6.5 mg, Sodium 1218 mg, Fiber 2.5 g, Sugar 5 g
CRISPY BAKED WONTONS
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. -Brianna Shade, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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SOUTHWEST WONTONS - SHARED APPETITE
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Reviews 1Estimated Reading Time 7 mins
- In a medium mixing bowl, combine the corn, red bell pepper, poblano chile, red onion, and cream cheese. This is easier to do if the cream cheese is softened, so remove from it from refrigerator about an hour prior to mixing. Not required, but definitely makes the job a bit easier. Season mixture with Kosher salt and freshly ground black pepper.
- Combine in a small mixing bowl the sour cream, zest and juice of the lime, cilantro, and a few dashes of hot sauce (to taste). I like mine with a little spicy kick.
- Combine the mashed avocado, plain greek yogurt, zest and juice of a lime, and garlic clove in a food processor or blender until smooth. If the mixture is a bit too stiff, add a splash of water to thin it out a bit. Season with Kosher salt and freshly ground black pepper.
MINI MEXICAN WONTON QUICHE: EASY BRUNCH OR APPETIZER!
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Reviews 31Category BreakfastCuisine AmericanTotal Time 37 mins
- In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
- In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 "crusts" are done.
- In each wonton crust, spoon about 1-2 tablespoons of beef mixture. Sprinkle with cheddar cheese.
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- Preheat your oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with some vegetable oil spray and layer 2 wonton wrappers inside each muffin cup, offsetting them to create a flower shape. Push the wonton wrappers down well into each of the muffin cups and spray the inside with a little bit more vegetable oil spray.
- Bake the wonton cups for about 10 minutes at 350 degrees Fahrenheit or until the edges are crispy. Let them cool completely in the muffin tin.
- Add the cream cheese to a large bowl and stir with a rubber spatula until it's smooth and creamy. Add the salsa, Greek yogurt and taco seasoning and stir well to combine.
- Remove the wonton cups from the muffin tins when they're completely cooled and spoon the cream cheese and salsa mixture into the bottoms of the cups, distributing it as evenly as possible.
ENCHILADA WONTONS (WITH RED CHILE & BEEF ... - NEW MEXICAN ...
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5/5 (1)Category AppetizerCuisine New MexicanTotal Time 30 mins
- Heat olive oil in a pan over medium heat. Add onion and cook until they start to soften, 5 - 8 minutes. Add minced garlic, and cook an additional 30 seconds. Add ground beef, season with cumin, salt and pepper, and cook until no longer pink. Add prepared red chile sauce, stir well, reduce to medium-low, and simmer for 8 - 10 minutes.
- Line out 4 - 6 wonton wrappers at a time. In the center of each, add 1 tsp of the ground beef, then sprinkle with cheddar cheese. Using your finger, trace the edges of the wrapper with water. Fold the wrap in half to form a triangle. Carefully seal the edges, making sure no food is sticking out, and that there are no gaps. Trace the bottom of the wrapper with water, then bring the two bottom corners together at the bottom. (See pictures above)
- Heat some oil for deep-frying in a pot or pan. Once the oil is fully heated, deep fry the wontons in batches, until golden brown. Transfer to a paper-towel lined plate.
- While wontons are cooking, combine 1/4 cup sour cream with 1 tsp of prepared red chile sauce. Season with salt and pepper.
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From domesticallyblissful.com
Estimated Reading Time 4 minsTotal Time 8 mins
- Place a few black beans, a piece of avocado, and some shredded cheese on top of each wonton wrapper.
- Brush the edges of the wonton wrappers with water and follow the directions below to seal each Mexican Wonton – there are two different ways depending on if you are frying or baking them.
- Seal the wonton wrappers by folding one corner across to the opposite corner, pressing firmly – it will look like a triangle – then fold in the two outer edges on top. Make sure that the edges are sealed well, so that the cheese doesn’t melt out!
- You can seal the wonton wrappers as described above or you can bring all of the corners of the wonton wrapper up to the top and pinch all of the edges to seal it tight.
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