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Categories:
sweet Italian sausage salsa shredded Monterey Jack cheese Cheddar cheese green chilies olive oil wonton wrappers sour cream green onion
Viewed: 38 - Published at: 9 months agoIngredients
- 3/4 pound sweet Italian sausage, casing removed
- 1/2 c medium hot bottled salsa (do not use chunky style)
- 1/2 c loosely packed shredded Monterey Jack cheese (about 2 oz.)
- 1/2 c loosely packed shredded sharp cheddar cheese (about 2 oz.)
- 1/2 of 4 oz. can diced green chilies
- Olive oil
- 24 wonton wrappers
- Sour Cream
- Finely chopped green onion
Method
- Cook sausage in heavy large skillet over medium high heat until no longer pink, breaking up with fork. Drain off fat. Add salsa, cheeses and chilies to skillet and simmer until mixture thickens, about 5 minutes. Cool completely.
- Preheat oven to 350. Brush mini muffin (or regular muffin) cups with olive oil. Press 1 wonton wrapper into each muffin cup (wrapper will extend beyond top of cup). Fill each wrapper with generous tablespoon sausage mixture. (Can be prepared 3 hours ahead. Cover and refrigerate.)
- Bake until wonton wrapper edges begin to brown, about 10 minutes. Transfer pastries from muffin cups to baking sheet. Bake pastries until bottoms are crisp, about 10 minutes more. Transfer to platter. Place dollop of sour cream on each; sprinkle with green onions.
- Source: Bon Appetit, January 1994
