Chipotle Shrimp Wontons

• Seafood

  • 1/2 lb Shrimp, cooked

• Produce

  • 1/2 cup Cilantro, fresh
  • 1 Red bell pepper, roasted
  • 1/2 Sweet onion, small and sauteed
  • 1 Yellow bell pepper, Roasted

• Condiments

  • 1 Chipotle pepper in adobo sauce

• Pasta & Grains

  • 1 16 ounce package Wonton, skins

• Dairy

  • 8 oz Monterey jack cheese, Grated

• Other

  • Olive oil or Pam

Found on highlandsranchfoodie.com

Description

Directions

• Preheat oven to 350 degrees. Brush mini-muffin pans with olive oil or spray with Pam. Press wonton skins into each cup. Bake about 10 minutes or until tops are golden brown. Remove from oven and cool slightly.
• In a large bowl, combine cooked shrimp, roasted bell peppers, onion, cilantro, chipotle pepper, chipotle sauce and cheese.
• Remove skins from muffin pan and while holding each skin in your hand, using a spoon fill with shrimp mixture. Once filled, return each one to their slot in the muffin pan. Bake 7 - 10 minutes or until cheese is melted.
• Skins and filling may be prepared in advance and assembled just before baking. Egg roll wrappers will work also. Just cut them into 4 equal squares.
• Makes 30 pieces. To make this even easier, I used jarred roasted red bell pepper and just chopped and sautéed the yellow bell pepper and onion in a fry pan.