Appetizers for Four foods on Friday #42

#1. What is your favorite appetizer?
Chili cheese cups, lumpia, crab rangoon, mozzarella sticks, fried cheese curds (can you tell I live in Wisconsin?) 

#2. Do you eat enough appetizers that you get full and can’t eat your meal?
Sometimes, but there are other nights where we’ll just make appetizers for dinner. 

#3. Do you usually make frozen or fresh appetizers?
If I make it, it’s usually fresh. 

#4. Share a recipe or instructions for an appetizer.

Here’s our chili cheese cup recipe … it makes a lot of filling, so use the extra in tortillas for quesadillas. It takes a while to make, but they’re SOOOO worth it. 

 

5 jalepeno peppers
8 oz grated cheddar cheese
8 oz grated monterey jack cheese
1 cup sour cream
1/4 cup chopped and drained pitted olives
1/4 cup chopped and drained green olives
1/2 cup mince scallions (white part only)
2/3 cup diced canned green chilies
1 tsp. cumin
1 tsp. garlic powder
1 tsp. dried oregano
vegetable oil
wonton wrappers

1. Preheat oven to 350.

2. In the largest bowl you have, combine all ingredients except wonton wrappers and vegetable oil. Taste and adjust seasonings.

3.  Brush both sides of wonton wrappers lightly with oil. To prepare cups, place one wrapper in each cup of a mini muffin tin. Bake at 350 until crisp – about 10-15 minutes – then remove cups and place them on a cookie sheet. Repeat with remaining wontons.

4. Fill cups with cheese mix and bake until cheese melts. 

Yield: About 60 cups.