Crispy Baked Sausage Wontons with Salsa
Savory wontons filled with browned hot sausage, pureed salsa, roasted green chiles, and melted cheese blend, then crisped in a muffin tin. Served warm with a cooling sour cream and green onion dip for a crowd-pleasing appetizer with southwestern flair.
Ingredients
Instructions
- 1
Brown sausage in skillet and drain fat.
- 2
Add pureed salsa, green chiles, and cheeses to sausage; simmer until mixture thickens.
- 3
Remove from heat.
- 4
Spray mini-muffin cups with cooking spray and press a wonton wrapper into each cup.
- 5
Fill each wrapper with sausage mixture.
- 6
Pinch corners of wrappers shut.
- 7
Bake until edges brown.
- 8
Serve with sour cream mixed with green onions.
Tips
Let filling cool slightly before assembling wontons to prevent wrapper tears.
Spray muffin cups generously to prevent sticking during baking.
Good to Know
Refrigerate assembled unbaked wontons up to 8 hours; bake directly from cold, extending time by 2-3 minutes. Store baked wontons in airtight container up to 3 days; reheat at 325°F.
Fill and assemble wontons up to 8 hours ahead; cover and refrigerate. Prepare sour cream dip up to 1 day ahead.
Serve warm with sour cream mixture on the side for dipping.
Common Mistakes
Do not fill wrappers too generously to avoid tearing during pinching.
Do not skip draining sausage fat to prevent soggy wontons.
Do not overbake to avoid burnt or overly crisp edges that detract from tender centers.
Substitutions
reduces heat