Everywhere I take these they are a hit!
Chipotle Shrimp Cups
Randy Mayor; Melanie J. Clarke
This quick appetizer gets smoke and savor from commercial salsa. And it's made all the easier by baking purchased wonton wrappers in mini muffin tins instead of preparing a homemade pastry. You can make all the components the night before (store filling in the refrigerator and cups at room temperature), then heat the assembled cups in the oven just before serving.
Yield: 3 dozen (serving size: 2 filled wonton cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 98
- Calories from fat: 24%
- Fat: 2.6g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.4g
- Protein: 7.6g
- Carbohydrate: 11.8g
- Fiber: 1.4g
- Cholesterol: 28mg
- Iron: 1mg
- Sodium: 202mg
- Calcium: 96mg
Ingredients
- 36 wonton wrappers
- Cooking spray
- 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup chopped cooked shrimp
- 1 cup chopped bottled roasted red bell peppers
- 1 cup bottled chipotle salsa
- 1/2 cup chopped green onions
Preparation
- Preheat oven to 350º.
- Fit 1 wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.
- Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.
Chipotle Shrimp Cups Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: Southwest
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Fat
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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