They have become a party appetizer favorite! This was a family recipe of the guy I dated in high school and all through college. I prefer to use shrimp in these wontons, but chicken can be substituted for the less adventurous. The wonton cups and filling can be made a day ahead of time.
Ingredients:
24 square wonton wrappers
1 tablespoon butter, melted
12 ounces shrimp, shelled, deveined and diced
4 green onions, diced
1/2 cup shredded carrot
6 ounces cream cheese, softened
2 cloves garlic, diced
1 teaspoon Worcestershire sauce
1 cup grated cheese (Mozzarella or Sartori Montamore)
Preparation:
1. Preheat oven to 350 degrees.
2. Brush one side of wonton wrappers with melted butter. Press each wonton, buttered side up, into muffin cup. Bake 8 minutes. Store in plastic bag until ready to serve.
3. Combine cream cheese, garlic, green onions, carrot, Worcestershire sauce, cheese, and shrimp. Cover and refrigerate until ready to serve.
4. Place small scoop of filling in each wonton cup and bake at 350 degrees for 5 minutes, until filling is melted.
Ingredients:
24 square wonton wrappers
1 tablespoon butter, melted
12 ounces shrimp, shelled, deveined and diced
4 green onions, diced
1/2 cup shredded carrot
6 ounces cream cheese, softened
2 cloves garlic, diced
1 teaspoon Worcestershire sauce
1 cup grated cheese (Mozzarella or Sartori Montamore)
Preparation:
1. Preheat oven to 350 degrees.
2. Brush one side of wonton wrappers with melted butter. Press each wonton, buttered side up, into muffin cup. Bake 8 minutes. Store in plastic bag until ready to serve.
3. Combine cream cheese, garlic, green onions, carrot, Worcestershire sauce, cheese, and shrimp. Cover and refrigerate until ready to serve.
4. Place small scoop of filling in each wonton cup and bake at 350 degrees for 5 minutes, until filling is melted.