Welcome to the January 15, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable. Up this week: Chili Cheese Cups for your game day gathering! This is a great use for leftover chili, and helps keep it contained in appetizer-sized portions.
I used leftover Instant Pot chili with canned beans for this recipe, but about any chili would serve admirably. It’s really hard to go wrong with chili…
Chili Cheese Cups (makes 12)
Ingredients
24 wonton wrappers
2 cups prepared chili
1 cup shredded cheddar cheese
Sour cream or plain Greek yogurt
Sliced jalapeños or green onions (optional)
Directions
Spray muffin tins with cooking spray and press a wonton wrapper into each tin. For this step you’ll use half the chili and half the cheddar: Put a little chili into the bottom of each cup, then top with shredded cheese. Press a second wonton wrapper on top of each, then use the second half of the chili and cheddar to fill each with chili and top again with cheese.
Bake at 375 degrees for 20 minutes, or until edges are nicely browned. Pop each chili cheese cup out of the muffin tin carefully with a spoon. Top each with sour cream or plain Greek yogurt, then garnish with jalapeños or green onions (optional). Serve hot, because they’ll get soggy if they sit too long.
Game On!
I’d watch more football if chili cheese cups were regularly on offer, but didn’t get much of this batch once the boys spotted them, lol. But how easy are these cute little chili cheese cup appetizers? Don’t skip the sour cream (I used plain Greek yogurt here), because it really does kick things up a notch here.
Chili Cheese Cups, printable recipe
This is a great use for leftover chili, and helps keep it contained in appetizer-sized portions.
- 24 wonton wrappers
- 2 cups prepared chili
- 1 cup shredded cheddar cheese
- Sour cream or plain Greek yogurt
- Sliced jalapeños or green onions (optional)
- Spray muffin tins with cooking spray and press a wonton wrapper into each tin.
- For this step you'll use half the chili and half the cheddar: Put a little chili into the bottom of each cup, then top with shredded cheese.
- Press a second wonton wrapper on top of each, then use the second half of the chili and cheddar to fill each with chili and top again with cheese.
- Bake at 375 degrees for 20 minutes, or until edges are nicely browned.
- Pop each chili cheese cup out of the muffin tin carefully with a spoon.
- Top each with sour cream or plain Greek yogurt, then garnish with jalapeños or green onions (optional).
- Serve hot, because they'll get soggy if they sit too long.
Don’t skip the sour cream (I used plain Greek yogurt here), because it really does kick things up a notch here.
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