Ingredients
- Wonton Wrappers: about 20 pieces
- Cream Cheese: 8 oz, softened
- Shredded Cheddar Cheese: 1 cup
- Black Beans: 1/2 cup, rinsed and drained
- Corn Kernels: 1/2 cup (frozen or canned)
- Green Chiles: 1 small can (4 oz), drained
- Green Onions: 2, finely sliced
- Chili Powder: 1 tsp
- Garlic Powder: 1/2 tsp
- Salt & Pepper: to taste
- Olive Oil or Cooking Spray: for brushing the wonton edges
Instructions
- Preheat your oven to 375°F and lightly grease a mini muffin tin.
- In a large bowl, mix cream cheese, shredded cheddar, black beans, corn, green chiles, green onions, chili powder, garlic powder, salt, and pepper until well combined.
- Gently press one wonton wrapper into each muffin cup and shape into a small bowl. Brush or spray lightly with oil.
- Spoon about 1 tablespoon of the filling into each wonton cup.
- Bake for 12 to 15 minutes or until edges are golden brown and filling is bubbly.
- Garnish with chopped parsley or cilantro, if desired.
- Serve warm with sour cream, salsa, or guacamole.
Notes
- Don’t overfill the wonton cups to avoid sogginess.
- Use room-temperature cream cheese for easier mixing.
- Freeze before or after baking for make-ahead convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wonton
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: southwest cream cheese wontons, baked wonton cups, tex mex appetizers, vegetarian party snacks