What You’ll Need
- Square wonton wrappers. Use 24 wrappers, one per muffin cup. Leave the corners sticking up so they crisp in the oven.
- Cream cheese. Soften 8 ounces so it blends easily with the salsa.
- Thick salsa. Use 1 cup of mild, medium, or hot salsa. If there’s liquid pooled on top, spoon it off before measuring.
- Shredded cheddar or Mexican cheese blend. Stir 1 cup into the filling and reserve ½ cup for the tops.
How to Keep the Wonton Edges Crisp
Press each wrapper flat against the bottom of a lightly greased muffin cup. A few folds along the sides are fine. Spoon the filling into the middle, leaving the corners exposed. Fill each cup no more than three-quarters full so the filling has room to bubble.
Bake at 350°F for 12–15 minutes per batch, until the wrapper edges are deep golden and the filling is hot and bubbling. If you’re using one 12-cup pan, assemble the second batch after you’ve lifted out the first.
How to Lift and Serve the Cups
Let the cups rest in the pan for about 5 minutes so the filling settles. Slide a small offset spatula or butter knife around each cup and lift it onto a platter. Serve warm or at room temperature.
Oven-Baked Crispy Wonton Cups
Crisp wonton shells filled with a creamy salsa and cheese mixture.
- Bake time — 12–15 minutes per batch
- Rest time — 5 minutes per batch
- Yield — 24 wonton cups
Ingredients
- 24 square wonton wrappers
- 8 ounces cream cheese, softened
- 1 cup thick salsa, mild, medium, or hot
- 1½ cups shredded cheddar or Mexican cheese blend, divided
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a standard 12-cup muffin pan. Plan to bake in two batches if using one pan.
- Press one wonton wrapper into each cup, flattening the bottom and leaving the corners sticking up.
- Stir the softened cream cheese and salsa together until well blended. Fold in 1 cup of the shredded cheese.
- Divide half the filling among the first 12 wrappers, filling each no more than three-quarters full. Sprinkle half the reserved cheese over the cups.
- Bake for 12–15 minutes, until the wonton edges are deep golden and crisp and the filling is hot and bubbly. Rotate the pan halfway through if it browns unevenly.
- Cool in the pan for about 5 minutes. Loosen each cup with a small spatula and transfer it to a serving platter.
- Repeat with the remaining wrappers, filling, and cheese. Serve warm or at room temperature.