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Spray
24 Wonton Skins
1 Cup / 250 mL Reduced-Fat Cheddar Cheese
1/3 Cup / 80 mL Reduced-Fat Ricotta Cheese
1/4 Cup / 60 mL Canned Green Chiles, drained
2 Tbsp. / 30 mL, more if desired Watkins Inferno Sauce
1 teas. / 5 mL Watkins Minced Green Onion
1/4 teas. / 1.2 mL Watkins Cumin
48 Ripe Olive Slices Pimento Slices for garnish, if desired
Spray two miniature muffin tins with cooking spray. With a 3-inch / 8-cm cookie cutter, cut wonton skins into circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350ºF. / 180ºC. for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s).
Combine cheeses, chiles, Inferno Sauce, Minced Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 teas. / 10 mL of the cheese filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm. Makes 24 - 2 per serving.
Nutritional Information
Per Serving:
Calories 40, Protein 3g, Carbohydrates 2g, Sodium 190mg, Fat 2g,
Saturated Fat 1g, Cholesterol 8mg, Dietary Fiber 0g
© Copyright 1999 The Rising
Stars Team
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