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.
WONTON CUPS WITH CREAM CHEESE AND CHUTNEY
When the usual hors d'oeuvres get boring, try these easy wonton cups for a change of pace.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil.
- Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing.
- In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.
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- Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
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- Brush oil on both sides of each wonton wrapper or use an oil mister to mist each side of the wonton wrapper.
- Carefully tuck the wrapper evenly into a well of a standard sized cupcake pan. (You'll need two pans for all 24 wonton cups.)
- Bake 8 minutes or until cups are crispy and golden brown. Make sure to check that the bottom of each wonton cup is crispy. Allow to cool 5 minutes before removing from pan.
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- Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake tin with cooking spray and set aside.
- Pour the sesame oil in a large skillet or saute pan and bring over medium-high heat. Add the ground chicken and cook, stirring and breaking up into small pieces, until the chicken is cooked through. Add the garlic and ginger to the meat and stir together. Cook for another minute and then add the mushrooms, cabbage, half the scallions and the black pepper. Stir together and cook for 2- 3 minutes until the veggies are softened. Remove from heat. Add the soy sauce, 1 tablespoon of the Hoisin sauce, and the sriracha and stir to combine.
- Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Press another wonton wrapper on top and fill with the remaining chicken mixture.
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