Yield: 30 pieces

Colorado Collage Cookbook

1995: This recipe was in the great Colorado Collage Cookbook. I’ve made it for parties and guests. The toughest bit is having the mini-muffin tins.

• olive oil
• 116-oz package wonton skins
• ½lb shrimp, cooked, peeled, and coarsely chopped
• 1yellow bell pepper, roasted, peeled, and chopped
• 1red bell pepper, roasted, peeled, and chopped
• ½cup chopped fresh cilantro
• 1chipotle pepper in adobo sauce, drained and finely chopped
• 8oz fontina cheese, shredded
• Special Equipment: mini-muffin tin

Skins and filling may be prepared in advance and assembled just before baking.

Preheat oven to 350°F.

Brush mini-muffin cups with olive oil. Press 1 wonton skin into each cup. Bake about 10 minutes until tops are golden brown. Remove from oven and cool slightly.

In large bowl, combine shrimp, roasted bell peppers, cilantro, chipotle pepper, and cheese. Remove cooled skins from muffin pan and place on baking sheet. Fill each skin with reserved shrimp mixture and bake 7-10 minutes or until cheese is melted.