Made these this weekend after finding this recipe in a magazine and knew we had to try them……
Everyone seemed to like them….and I just realized I left off the garnish… chopped green onion sprinkled on top. Maybe it was a good thing in this case I did. I made these for our Sunday School class and several went on to sing in the choir. Onions and singing next to someone may not mix very well. Onions and singing out in the congregation may not mix well, either. When you make these (and believe me, they are easy and would make a good football-watching item – the possibilities are endless with this one!) use the garnish – it would add another layer of flavor.
Sausage-Cheese Wonton Cups
1 lb pork breakfast sausage
1/2 teaspoon ground cumin (can use more if want – I used about 3/4 to 1 tsp)
1/8 tsp ground red pepper ( I used about 1/4 tsp-we like a little more heat)
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
24 wonton wrappers
Garnish: Chopped green onions (I forgot to sprinkle these on top – bet it would have looked pretty!)
Preheat oven to 400 degrees. In a medium skillet, combine sausage, cumin, and red pepper; cook over medium-high heat until browned and crumbly. In medium bowl, stir together sausage mixture, cheese, and sour cream. Spray a 24-cup mini muffin pan (or 2 12-cups) with nonstick cooking spray. Fit wonton wrappers into muffin pan to form cups; spray cups with cooking spray. Divide sausage mixture among cups. Bake for 10 minutes or until wonton wrappers are lightly browned. Garnish with green onion, if desired.
Possible other combos for these: 1- use turkey sausage instead to lighten up the recipe. 2. Brown ground beef and season with the same seasonings, , use a Mexican blend of cheese, chop a jalapeno pepper and add when browning the beef, and once baked- top with a dab of sour cream and a smidgen of salsa – bet those would be great! Conjure up your own creation! I know they would be good – and the wontons are so light and crispy – and just the right size!