Sausage, Pepper, & Cheese Wonton Cups

So, this recipe isn’t your typical “cupcake,” but it IS a member of the “cup” family and since I’m way overdue on posting a recipe – this one is going to be the champ.  With that being said, before I go another 5 months without a post … try making these in the meantime, you will absolutely love them.  I’ve made them for the Superbowl, work events, and they are great as an appetizer for really any occasion.  Did I mention they are super easy, and someone will typically inhale the plate you put out before you can say … wonton?

Sausage Pepper Cheese Wonton Cups

Here are the world’s easiest (and quite possibly the tastiest) ingredients:

You will need to grab:

  • Wonton wrappers (I use Melissa’s – there are 60 in the package, and they are usually kept near the produce section of your grocery store and are refrigerated).
  • A bottle of ranch dressing (I usually buy a light one – unless you want a zestier ranch taste … not me!)
  • 2 green bell peppers (Chop into small squares)
  • 1 package (about 2 cups) of mild cheddar cheese – shredded
  • 1 package (about 2 cups) of Colby or Monterey Jack cheese – also shredded
  • Breakfast sausage (about 10 links – chopped into small pieces once it’s cooked)

Wonton Cups Mixture

How to do it:

  • Preheat your oven to 350 degrees.
  • Spray two mini muffin tins with non-stick cooking spray.
  • Place the wontons in the muffin tins to form cups (you are going to get at least 48 cups out of this recipe – so just be prepared for a crowd … but don’t worry, they will not last long!)
  • Bake the wonton wrappers in the muffin tins by themselves for 5-7 minutes.
  • Meanwhile, cook the sausage and cut it into extremely small bite size pieces (think: for-a-child size).
  • Drain the sausage and/or absorb any grease from cooking, and then place the sausage pieces into the bottom of a large bowl.
  • Stir in your chopped peppers, cheeses, and the ranch dressing and mix well with the sausage until everything is evenly distributed and coated with the ranch dressing.
  • Take a teaspoon and scoop the mixture into the baked wonton wrappers (without overflowing the wonton cups please – I know it’s hard to control yourself once you start!), and bake everything altogether for another 10-12 minutes until they’re slightly browned and the cheese is melted.

Unbaked Wonton Cups

  • Cool for a few minutes and then it’s like watching a magic trick – these babies will be gone in the blink of an eye!

If you have some of your sausage mixture left, you can always make more cups – or freeze everything for another day.  The Italian in me freezes the extra wonton wrappers and you guessed it – I make a ricotta cheese mixture and turn them into homemade ravioli at a later date. That’s the super easy way without spending an entire day rolling out and cutting dough.  The wonton wrappers do freeze well.  But – I’m positive you are going to love these sausage, pepper, and cheese wonton cups so much, that there’s a good chance you might not have anything left to freeze!

Baked Wontons

Mangia … or, since we’re dealing with wontons … in Chinese, you’d say “Chi!”

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6 Comments to “Sausage, Pepper, & Cheese Wonton Cups”

  1. Looks good! I remember these! Was I the example of “inhaling” a tray of these? Haha

    Sent from my iPhone

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  2. I’ve made a variation of these and they are yummy!

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