Recipe by TERESAFL
"Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make!"
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ground Italian sausage
shredded Monterey Jack cheese
shredded Colby cheese
24 (3.5 inch square)
3/4 (16 ounce) container
green onions, chopped
A friend of mine would not share this recipe -- so glad you posted this here. These are easy, tasty and typically the first appetizer to be eaten. Bake the Wonton wrappers first, then fill with the sausage mixture and reheat. This will prevent the wrappers from being soggy.
couldnt find wontons so used phyllo shells. used sweet italian sausage. also sprinkled chopped black olive with green onion. black olive was the only change i liked. they were still eaten by most. next time i will try this as written instead of with whats available.
Excellent - delicious, different and a real "statement piece" on your appetizer table. Best yet, no rocket science involved to make them - no pointers needed, no changes. So easy you could almost do this with one arm tied behind your back. One suggestion - once these are baked remove them from the muffin tin, place them on a cookie sheet and put them back in the oven to crisp up the bottoms.
I first made these in 2003 and they've been a staple for my appetizer parties ever since. I use a combination of sweet and hot sausage, which, because it can be hard to break up during cooking, after draining I put in the food processor for a couple pulses. That way it has nice, even texture. I also use a combination of pineapple salsa and sweet hot pepper & onion relish, both of which gave it a hint of sweetness and zing. Between the hot sausage and the relish, it has a real bite. The sour cream cuts that, though. I always use a pastry bag to apply the sour cream; makes it neat, quick and easy. A make-ahead tip is to pre-bake the wonton skins, using a small wooden pastry dowel to press them GENTLY into the tin, sprayed with Pam. Spray the skins lightly prior to baking, and watch them in the oven; they can burn quickly. I then use a small scoop to fill the cups with the sausage mixture that I warmed up separately. This way you can make both days ahead (store the cooled cups in a resealable bag), then assemble just prior to plating. The thing I love about these is the texture...crunchy (from skins above the muffin rim) and chewy (part encasing the sausage).
My husband and I tried these and really liked them. The only problem I had was that although I drained and rinsed the sausage, the appetizers still tasted a little greasy as they cooled a bit. I am not really a fan of sausage, anyway, so that could have contributed to my 'picky-ness'. I think that this is a great idea, and will try other fillings. Seasoned and grilled chicken would be wonderful. Beef taco filling would be good. Or, even doing a crab rangoon filling and topping with sweet and sour might be worth a try. What about all diced veggies (peppers, onions, mushrooms, etc.) that have been tossed with a little seasoned olive oil and topped with parmesan after baking? The possibilities are endless.
This is a very simple recipe and very impressive. I brought a triple batch to a family gathering and went home with none. I left off the sour cream and green onion and prepared a simple dipping sauce of sour cream and taco seasoning for them instead. I also used plain ground pork and a very mild salsa which made them very kid friendly. The second batch I made with Seasoned pork and hotter salsa. Next time I will go back to the plain ground pork and rely on the salsa for the seasoning. MAKE THESE! You will receive lots of praise!
I love this recipe; try brushing the wonton 'cups' with oil, especially on the tips, prior to baking for 5 min. before filling with sausage mixture. Return to oven to bake an additional 5 min.
All in all the recipe was okay, but I would probably try ground beef next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 95
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