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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 36 servings.
36 small won ton wrappers
1 8-oz. pkg. cream cheese, softened
1/2 c. sour cream
1 T. finely minced fresh chives
1/2 tsp. Tabasco sauce
salt and pepper
2 canned roasted red peppers, drained
36 capers, drained
1 scallion, sliced thinly
Preheat oven to 400 degrees F. Spray mini-muffin tins with cooking spray.
Press one won ton wrapper into each muffin cup; spray again with cooking spray, being sure to lightly mist the edges of each won ton.
Bake at 400F for 4 minutes, or until edges just begin to lightly brown.
Gently remove won tons from muffin tin; they should be quite firm and will not lose their shape.
Set aside to cool, about 5 minutes.
Repeat in batches as necessary until all won tons are baked and cooled.
While won tons bake, with an electric mixer, beat cream cheese, sour cream, chives and hot pepper sauce; season with salt and pepper to taste - mixture should be light and fluffy.
Spoon cheese mixture into a zip-top bag; press out any air and zip closed. Cut 1/4 inch from one corner of the bag. Set aside.
Slice red pepper into thin strips (1 per won ton cup) about 1 to 2 inches long.
Arrange won ton cups on a baking tray; set a strip of red pepper into each cup, arranging it so one end comes up side of cup and dangles over a bit.
Pipe 1/2 tablespoon of cheese mixture into each cup.
Top each cup with 1 caper and several slices of scallion. Refrigerate for 30 minutes before serving.
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HORS D’OEUVRES - CHEESE AND PEPPER STUFFED WON TONS
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Category: Chilled Appetizers
Prep Time: Cook Time: Total Time:
Makes 36 servings.
36 small won ton wrappers
1 8-oz. pkg. cream cheese, softened
1/2 c. sour cream
1 T. finely minced fresh chives
1/2 tsp. Tabasco sauce
salt and pepper
2 canned roasted red peppers, drained
36 capers, drained
1 scallion, sliced thinly
Preheat oven to 400 degrees F. Spray mini-muffin tins with cooking spray.
Press one won ton wrapper into each muffin cup; spray again with cooking spray, being sure to lightly mist the edges of each won ton.
Bake at 400F for 4 minutes, or until edges just begin to lightly brown.
Gently remove won tons from muffin tin; they should be quite firm and will not lose their shape.
Set aside to cool, about 5 minutes.
Repeat in batches as necessary until all won tons are baked and cooled.
While won tons bake, with an electric mixer, beat cream cheese, sour cream, chives and hot pepper sauce; season with salt and pepper to taste - mixture should be light and fluffy.
Spoon cheese mixture into a zip-top bag; press out any air and zip closed. Cut 1/4 inch from one corner of the bag. Set aside.
Slice red pepper into thin strips (1 per won ton cup) about 1 to 2 inches long.
Arrange won ton cups on a baking tray; set a strip of red pepper into each cup, arranging it so one end comes up side of cup and dangles over a bit.
Pipe 1/2 tablespoon of cheese mixture into each cup.
Top each cup with 1 caper and several slices of scallion. Refrigerate for 30 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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