Chipotle Shrimp Cups

This quick appetizer gets smoke and savor from commercial salsa. And it's made all the easier by baking purchased wonton wrappers in mini muffin tins instead of preparing a homemade pastry. You can make all the components the night before (store filling in the refrigerator and cups at room temperature), then heat the assembled cups in the oven just before serving. 

36 wonton wrappers
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
1 cup chopped cooked shrimp
1 cup chopped bottled roasted red bell peppers
1 cup bottled chipotle salsa
1/2 cup chopped green onions

Preheat oven to 350º.

Fit 1 wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.
Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.

Yield:  3 dozen (serving size: 2 filled wonton cups)

CALORIES 98 (24% from fat); FAT 2.6g (sat 1.6g,mono 0.6g,poly 0.4g); PROTEIN 7.6g; CHOLESTEROL 28mg; CALCIUM 96mg; SODIUM 202mg; FIBER 1.4g; IRON 1mg; CARBOHYDRATE 11.8g

Cooking Light, JUNE 2004