The beautiful presentation belies the horrid taste of these appetizers.
Absolutely awful. Into the trash, Chinese food on the way.
Chipotle Shrimp Wontons
From Colorado Collage cookbook
1 16 oz package wonton skins
1/2 lb shrimp, cooked, peeled, and coarsely chopped
1 yellow bell pepper, roasted, peeled, and chopped
1 red bell pepper, roasted, peeled, and chopped
1/2 cup fresh chopped cilantro
1 chipotle pepper in adobo sauce, drained and finely chopped
8 oz fontina cheese, shredded
Preheat oven to 350 degrees. Brush mini-muffin cups with olive oil. Press 1 wonton skin into each cup. Bake about 10 minutes until tops are golden brown. Remove from oven and cool slightly.
In a large bowl, combin eshrimp, roasted bell peppers, cilantro, chipotle pepper, and cheese. Remove cooled skins from muffin pan and place on baking sheet. Fill each skin with reserved shrimp mixture and bake 7-10 minutes or until cheese is melted.
Yield: 30 servings