Happy Football Friday. This week we have some tasty tailgate treats all easy to bake in a wonton cup. But first of all, did you save last week’s Tailgate Treats “Big Batch Beverages”? Back to this week’s tasty treats. Who knew there were so many treats to make in a wonton cup? These easy recipes will your tailgate party a breeze. Finger foods and one-bite treats are the perfect tailgate snack.
Football Friday Tailgate Treats: Wonton Cups
No need for chips and dip when you can combine them into one tasty bite. Also, if you click on the link above the recipe includes 2x and 3x options.
- 12 wonton wrappers
- Cooking spray
- 1/2 of a 10-oz. package of frozen spinach, thawed and very well-strained
- 1 (8-oz.) can of artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 oz. cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Preheat the oven to 350°F.
Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic.
Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
Make these in advance and freeze them! Reheat in the oven until warmed through.
- 1 lb. Deli Roast Beef or Rib Eye ((sliced very thin/thinly shaved!))
- ¾ Cup White Onion ((Diced Small))
- 6 Egg Roll Wraps
- 8-10 Slices of American Cheese or Provolone ((Or ¾ Cup of Cheez Whiz))
- ½ Tsp. Black Pepper
- ½ Tsp. Salt
- 2 Tbsp. Oil
- Preheat the oven to 425°F.
- Add oil to a skillet followed by your onions. Saute for 10-15 minutes over medium heat until they begin to caramelize. Set aside in a medium bowl.
- -If using deli-style roast beef, you do not need to cook it. Just season with salt and pepper and slice it thinly. Add it to your onions.
- -If using raw rib-eye, you will need to season your steak then slice it very thinly before searing your steak over high heat. Cook your meat however you prefer and then add it to your onions.
- Take your wonton wrappers and use a round cookie cutter, or cup and a knife, to cut out wonton circles.
- Make sure you brush or spray BOTH sides of the wonton rounds with cooking oil! Be generous! This will allow them to crisp up nicely. Then press them into your muffin tins using your fingers. Bake on the bottom rack for 6-8 minutes or until lightly browned.
- Take out wonton shells and fill each cup halfway with meat mixture. Add a small slice of cheese then fill the rest of the tin (ALL THE WAY to the top of the wonton) with more meat mixture. Finally, add another square of cheese to the top.
- Put back in the oven on the bottom rack until the cheese is melted.
- Serve with ketchup or more cheese sauce on the side!
- 1 pound boneless – skinless chicken
- 2 teaspoons taco seasoning
- 24 wonton wrappers
- 1 cup salsa
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- 1/4 cup sliced black olives (optional)
reheat oven to 375º F. Cook chicken, sprinkled with taco seasoning, in a skillet for 10 minutes on each side (or until internal temperature reaches165º F. Shred chicken and set aside.
Spray a mini-muffin pan with nonstick cooking spray. Press wonton wrappers into the pan. Bake for 5 minutes or until lightly golden.
In a small bowl, toss together seasoned chicken and salsa. Fill each wonton cup with chicken filling and top with shredded cheese. Return pan to oven and bake for 12-15 minutes.
Remove from oven and top with sour cream and sliced black olives.
Garnish with diced cilantro (optional)
- 24 wonton wrappers
- 3 packages (2 ounces each) thinly sliced deli corned beef, chopped
- 1/3 cup sauerkraut, rinsed and well drained
- 1/3 cup Thousand Island salad dressing
- 2/3 cup shredded Swiss cheese
1. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° for 6-7 minutes or until lightly browned.
2. Meanwhile, in a small bowl, combine the corned beef, sauerkraut, and dressing. Spoon into wonton cups. Sprinkle with cheese.
3. Bake for 8-10 minutes or until the filling is heated through. Serve warm.
On The Menu
We will have more tasty treats for you next Friday. We hope your team is having a GREAT season and we hope you are making and enjoying all the tasty treats. Which ones have been your favorite so far?