Chipotle Shrimp Wontons

Looking for a new appetizer to spice up your Super Bowl spread? Something that is bite sized, fresh, unique and do-ahead? Well, my friends, you've come to the right place. Years ago, I purchased the Colorado Collage cookbook. It is probably one of the ugliest looking cookbooks on the market...but man do they have good recipes. As they say, you can't judge a book by its cover... How bad was that? I couldn't help myself...

Chipotle Shrimp Wontons

Ingredients:

• Olive oil
• 1-16 ounce package wonton skins
• 1/2 pound cooked shrimp, coarsely chopped
• 1 yellow bell pepper roasted, peeled and chopped
• 1 red bell pepper roasted, peeled and chopped
• 1/2 C chopped fresh cilantro
• 1 Chipotle pepper in adobo sauce, drained and finely chopped
• 8 ounces fontina cheese, shredded

Directions:

• Preheat oven to 350 degrees.
• Brush mini-muffin cups with olive oil.
• Press 1 wonton skin into each cup and bake 10 minutes (until tops are golden brown). Remove from oven and cool slightly.
• In large bowl, combine shrimp roasted bell peppers, cilantro, chipotle pepper and cheese.
• Remove coooled skins from muffin pan and place on baking sheet.
• Fill each skin with reserved shrimp mixture and back 7-10 minor until cheese is melted.

Place on large platter and watch these little cups of heaven disappear. To add color to the platter, sprinkle with cilantro sprigs.

Go Saints,

Queen Cuisine