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Spicy Broccoli Cheese Wonton Cups

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side
Cuisine: American
Servings: 12 cups
Author: Based on a recipe from the August 2016 issue of Chile Pepper magazine

Ingredients

  • 1 head broccoli chopped into florets
  • 24 wonton wrappers
  • 1 cup habanero Jack cheese shredded
  • 1/2 cup French's crispy jalapenos chopped
  • 1 egg beaten lightly
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat your oven to 375 F.
  • Prepare an ice bath by filing a large bowl halfway with ice then add water. Note: You can skip the ice bath and rinse the cooked broccoli under cold water, but I find that you lose some of the broccoli doing it that way, so I prefer to use an ice bath.
  • Bring a large pot of lightly salted water to a boil.
  • Add the broccoli and boil for 1 1/2 minutes.
  • Drain the broccoli and place into the ice bath to stop the cooking.
  • Chop the cooked broccoli and transfer to a bowl.
  • Add the cheese, jalapenos, egg and salt and pepper and stir gently to combine.
  • Spray a muffin pan with non-stick spray.
  • Press 2 wonton wrappers into each pan cup. I like to add one wrapper then place another on top, rotated 45 degrees from the bottom one to better fill the cup.
  • Divide the broccoli mixture between the cups.
  • Bake for 25 minutes or until golden brown.