I love me a good appetizer, especially during football season.
Enter the wonton cup. A baked wonton wrapper turns into the perfect crispy vehicle for savory, gooey deliciousness. The only problem is, if you scour the internet you’ll find that 98% of the recipes out there call for you to douse the filling in ranch dressing.
I was determined to do better. Fresh is best, and after rifling through my fridge for a few minutes I came up with a combination that tastes way better than the traditional combination of sausage, cream cheese, and ranch.
Serve these at your next group gathering and I guarantee they’ll be the first thing to go.
Spicy Sausage Wonton Cups
- 1 lb. hot Italian sausage (use chicken sausage if you prefer)
- 1 pkg. wonton wrappers
- 1 8-oz pkg. cream cheese
- 1 cup shredded manchego cheese (use monterey jack if you can’t find it)
- 2 green onions, chopped
- 1 cup diced fresh tomatoes (or 1/2 can petite diced tomatoes, drained)
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. sage
- 1/8 tsp. cayenne pepper
- 1/2 cup shredded cheddar cheese
Preheat the oven to 350.
Brown the sausage until cooked through. Drain if necessary.
Place the wonton wrappers in the cups of a mini muffin pan. Push them against the bottom and sides so they form individual cups.
Bake the wonton wrappers for 5-6 minutes. They will not be crisp, but they will be firm enough to stand on their own.
Remove the wonton cups from the mini muffin pan and place them on a baking sheet.
Mix together the sausage, cream cheese, manchego cheese, tomatoes, green onion, and spices.
Fill the wonton cups with the sausage filling mixture. Top with shredded cheddar cheese.
Bake 10-15 additional minutes. Watch the cups carefully as they will burn quickly. They are finished when the cups are a crisp, deep brown and the filling is bubbly and hot.
Makes 48 spicy sausage wonton cups.