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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 10 |
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From Cooking Light. Serving size: 2 filled wonton cups. Per serving: 98 calories, 2.6 g fat, 0.4 mg protein, 11.8 g carb, 1.4 g fiber, 28 mg cholesterol. Can be made the night before. Store the filling in the refrigerator and cups at room temperature; then heat the assembled cups in the oven just before serving. Ingredients:
36 wonton wrappers |
1 1/2 cups shredded reduced-fat sharp cheddar cheese |
1 cup chopped cooked shrimp |
1 cup chopped bottled roasted red pepper |
1 cup bottled chipotle salsa |
1/2 cup chopped green onion |
Directions:
1. Preheat oven to 350°.
2. Fit 1 wonton wrapper into each of 36 mini muffin cups that have been coated with cooking spray, pressing wrappers into sides of cups.
3. Bake at 350° for 7 minutes or until lightly browned; keep wontons in muffin cups.
4. In a bowl, mix together the cheese and remaining ingredients.
5. Spoon about 1 tablespoon cheese mixture into each wonton cup.
6. Bake at 350° for 6 minutes or until cheese is melted.
7. Remove from muffin cups and serve right away.
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