3/4 lb Sweet Italian sausage,
-casings removed
1/2 c Medium-hot bottled salsa
-(do not use chunky style)
1/2 c Loosely packed shredded
-Monterey Jack cheese (about
-2 oz)
1/2 c Loosely packed shredded
-sharp cheddar cheese (about
-2 oz)
1/2 4-oz can diced green chilies
Olive oil
24 Purchased wonton wrappers
Sour cream
Finely chopped green onions
Cook sausage in heavy large sluet over medium-high heat until no
longer pink, breaking up with fork. Drain off fat. Add salsa, cheeses
and green chilies to skillet and simmer until mixture thickens, about
5 minutes. Cool completely.
Preheat oven to 350’F. Brush mini muffin cups with olive oil. Press 1
wonton wrapper into each muffin cup (wrapper will extend beyond top of
cup). Fill each wrapper with generous tablespoon sausage mixture.
(Can be prepared 3 hours ahead. Cover and refrigerate.)
Bake until wonton wrapper edges begin to brown, about 10 minutes.
Transfer pastries from muffin cups to baking sheet. Bake pastries
until bottoms are crisp, about 10 minutes. Transfer to platter. Place
dollop of sour cream on each; sprinkle with green onions.
Yields
24 appetizers
