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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I do believe I need to stuff several of these into my head immediately. Ingredients:
cooking spray |
24 wonton skins |
1 cup cheddar cheese, shredded |
1/3 cup ricotta cheese |
1/4 cup canned green chili, drained and chopped |
2 tablespoons hot sauce, more if desired |
1 teaspoon scallion, minced |
1/4 teaspoon cumin |
48 sliced ripe olives, black |
pimentos, sliced (to garnish) (optional) |
Directions:
1. Spray two miniature muffin tins with cooking spray.
2. With a 3-inch cookie cutter, cut wonton skins into circles.
3. Place one circle in each muffin cup; mold it to the cup. (You could leave them square as well, but they fit better circular.).
4. Spray lightly with additional cooking spray.
5. Bake at 350ºF. for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s).
6. Combine cheeses, chiles, hot sauce, green onion, and cumin in medium bowl; mix well.
7. Fill each cup with 2 tsp of the cheese filling and top each with two olive slices.
8. Bake for 10 minutes or until bubbly.
9. Top with pimento and serve warm.
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