First make a batch of these cute little wonton cups, then fill them with an assortment of fillings. Very nifty.
1 454-g pkg wonton skins, (available in produce section or Asian grocery stores)
non-stick cooking spray
Spray the cups of a miniature muffin pan lightly with non-stick cooking spray. Have your child gently (very gently - you don't want to tear them) press a wonton skin into each cup, pleating the sides so they fit neatly. When all the cups are lined, spray again lightly and bake at 375ºF (190ºC) for 6 to 8 minutes, until lightly browned and crisp. Remove from pan, and arrange on a cookie sheet. Repeat with remaining wonton skins. There should be about 30 skins in half a package.
Now fill them with any (or an assortment) of the following tasty stuff, then bake at 375ºF (190ºC) for 10 to 15 minutes, until they're hot and any cheese is melted.
Nacho filling: Into each wonton cup, spoon 1 tsp. (5 mL) salsa and 1 tsp. (5 mL) shredded cheddar or Monterey Jack cheese. Top with one or two slices of ripe olive. Bake as above.
Seafood filling: In a small bowl, mix together a 6 oz. (170 mL) can of crabmeat or tiny salad shrimp (drained), 2 tbsp. (30 mL) grated Parmesan cheese, 1/4 cup (50 mL) mayonnaise and a dash or two of hot pepper sauce. Fill wonton cups with 1 tbsp. (15 mL) of this stuff and bake as above. Makes enough filling for about 12 cups.
Pizza filling: Into each wonton cup, place 1 tsp. (5 mL) spaghetti sauce, 1 tsp. (5 mL) any sort of pizza topping, chopped (like pepperoni, mushrooms, peppers - you know), and sprinkle with 1 tsp. (5 mL) shredded mozzarella cheese. Bake as above.
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