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 Cooking Light

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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

  1. Preheat oven to 350º.
  2. 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.
  3. 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.
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