Quick post today as I am a little short on time. This week, I am substituting for a teacher at the school where I used to work so I have been doing some planning for the week ahead. I have also been working on a proposal for funding for Rideau Hill so it has been a busy day.
This past weekend, we had a girls’ night at Caitlyn and Katie’s place. Everyone was asked to bring a dish. Katie made a coconut peanut chicken with rice, Caitlyn prepared a pineapple punch with whiskey, Steph made carrot cake cupcakes, Emily brought a coffee cake, Karen did a mixed greens salad with balsamic-pesto vinaigrette, and I brought an appetizer.
I made ‘Mini Wonton Salsa Baskets’. To be quite honest, Doug actually did the making because I was running late!! But don’t worry, he kept some of the “baskets” for his boys’ night.
From what I can tell, the recipe was really quite simple!! 😉
Take 24 wonton wrappers and press them into a greased mini-muffin pan. Bake for 10 minutes at 350 degrees. Combine a can of corn, black beans, kidney beans, and and 8 oz . jar of salsa. Sprinkle with 1 c of cheddar cheese. Serve immediately.
So I find that the recipe was very easy and tasty, given the time it took to make everything. If you choose to make this recipe, I’d recommend that you use 1/2 a can of the corn and beans and just eyeball how much salsa you would like. I’d keep the cheese amount the same, though. We had a LOT of leftover beans and salsa and I would love to say that none of it was wasted but unfortunately (fortunately? 🙂 one can only eat so many beans!!
I got the recipe from this cookbook. I think if I was to make this recipe again, I may consider adding some ground beef/chicken with taco seasoning to add a little more to the cups. Additionally, the book suggests filling the wontons with spinach and artichoke dip. That also may be a hit!!
Hope you enjoyed. Have a great week 🙂