Cheesy Sausage Wonton Cups (Print version)
Crispy wonton cups filled with sausage, ranch, peppers, and melted cheese for an easy party appetizer.
# Ingredients:
For the wonton cups
01 -
24 square wonton wrappers
02 -
Nonstick cooking spray
For the sausage filling
03 -
1 lb (450 g) pork breakfast sausage, mild or hot
04 -
4 oz (115 g) cream cheese, softened
05 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
06 -
1/2 cup (55 g) shredded Monterey Jack cheese
07 -
1/3 cup (80 ml) ranch dressing
08 -
1/2 cup (75 g) finely diced red bell pepper
09 -
2 green onions, thinly sliced, plus more for garnish
10 -
1/2 teaspoon garlic powder
11 -
1/4 teaspoon black pepper
12 -
1-2 tablespoons chopped pickled jalapenos, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spray a 24-cup mini muffin tin well with nonstick cooking spray.
02 -
Brown the sausage in a large skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles, until no pink remains and it reaches 160°F (71°C). Drain very well.
03 -
Press one wonton wrapper into each mini muffin cup, letting the corners point up. Lightly spray the tops and bake for 5 minutes, just until the wrappers begin to firm up.
04 -
Stir the warm drained sausage with cream cheese until the cream cheese melts. Add cheddar, Monterey Jack, ranch, bell pepper, green onions, garlic powder, black pepper, and jalapenos if using.
05 -
Spoon about 1 heaping tablespoon of sausage filling into each prebaked wonton shell. Do not pack the filling down hard, or the cups can soften underneath.
06 -
Bake for 9-11 minutes, until the cheese is melted and the wonton edges are golden. Cool in the pan for 3-5 minutes, garnish with extra green onions, and serve warm.
# Good to know:
01 -
Makes 24 appetizer cups, about 12 servings if serving 2 cups per person.
02 -
Best served warm while the wonton edges are crisp.
03 -
The filling can be made 1 day ahead and refrigerated.