Jalapeño Popper Wonton Cups

Prep time

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

These Jalapeño Popper Wonton Cups are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream....all in a crispy wonton shell! The perfect party or game day appetizer!

Author:Cathy Trochelman

Serves:12

INGREDIENTS

• 12 wonton wrappers
• 4 oz. cream cheese, softened
• ½ c. sour cream
• 12 oz. bacon, cooked & crumbled (reserve 2 Tbsp.)
• 1 c. shredded cheddar cheese (reserve 2 Tbsp.)
• 3-4 jalapeños, seeded and chopped (**for more spice, do not remove all the seeds)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spray muffin pan with cooking spray.
3. Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
4. Remove from oven and cool slightly.
5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.
6. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Doris' Salsa

24 tomatoes 30-35 Romas
2 green peppers
4 garlic cloves
4-6 jalepenos
2 onions

Blanche tomatoes and slip skins.  Dice tomatoes and chop other ingredients.  Put in a pot and cook down for 45 min.  Drain juice.

Add:
1 T sugar
2 T brown sugar
2 T salt
1/4 C white vinegar

Add 1 T lemon juice per pint.

Fill pint jars and water bath for 25 min.

Salsa Verde

Salsa Verde Recipe

prep 10 mins

cook 30 mins

total 40 mins

author douglas cullen

yield 8 servings

Recipe for an authentic "salsa verde," or "green sauce," a staple in every Mexican kitchen. It is so simple to make from easy to find ingredients. You will love it. Give it a try!

Ingredients

• 1 pound tomatillos or tomate verde
• 1 medium white onion
• 3 serrano chiles
• 4 cloves of garlic
• 12 sprigs of cilantro
• 1 teaspoon salt

Instructions

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1. Remove the papery husks from the tomatillos and rinse to remove the sticky residue.
2. Quarter the onion.
3. Add all of the ingredients except the cilantro and salt to a large pot and just cover with water.
4. Bring the water and ingredients to a boil and then simmer for 10 minutes.
5. Blend the cooked ingredients and the cilantro with the cooking water until smooth. (About 30 seconds)
6. Heat 2 tablespoons of cooking oil in the pot.
7. Pour the blended salsa back into the pot with the hot cooking oil.
8. Reduce the heat and simmer for 20 minutes.
9. Add the salt and adjust if necessary.

Notes

• You do not have to seed the serrano chiles. You can seed them if you want to reduce the heat of the salsa.
• You can substitute jalapeño chiles for the serranos.
• The salsa will keep in the refrigerator for 3 days.
• This salsa freezes very well. Make a double batch so that you always have some on hand.
• You may also know this salsa a green salsa, green sauce, verde salsa or tomatillo salsa.