Browsed by
Tag: wonton

Chipotle Shrimp Wontons

Chipotle Shrimp Wontons

Comments 0 Comment
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.

Cheesy Artichoke Tartlets

Cheesy Artichoke Tartlets

Comments 0 Comment
Yield: 32 pieces
Source lost

Circa 2008:  Remember those mini-muffin tins you bought for the Chipotle Shrimp Wonton recipe?  This is another use for it.

  • 32(3 ¼ x 3 ¼-inch) won ton wrappers
  • ¼lb (1 cup) Alpine Lace Deli Reduced Fat Cheddar Cheese, shredded
  • 1(8-oz) package nonfat cream cheese
  • 1TBS Dijon-style mustard
  • ¼-½tsp ground cayenne pepper
  • ¼cup chopped red bell pepper
  • 1(14-oz) can artichoke hearts, drained, chopped


Heat oven to 350°F. Spray 32 mini muffin pan cups with no stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with more cooking spray. Set aside. Combine cheese, cream cheese, cayenne pepper and mustard in medium bowl; mix well. Stir in red bell pepper and artichoke hearts. Spoon about 1 tablespoonful cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with fresh parsley, if desired. Serve warm.