Chili Cheese Cups -- A Leftover Chili Recipe!

This is a great use for leftover chili, and helps keep it contained in appetizer-sized portions.

Course Appetizer
Servings 4
Author Rachel Singer


  • 24 wonton wrappers
  • 2 cups prepared chili
  • 1 cup shredded cheddar cheese
  • Sour cream or plain Greek yogurt
  • Sliced jalapeños or green onions (optional)


  1. Spray muffin tins with cooking spray and press a wonton wrapper into each tin.
  2. 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.
  3. 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.
  4. Bake at 375 degrees for 20 minutes, or until edges are nicely browned.
  5. Pop each chili cheese cup out of the muffin tin carefully with a spoon.
  6. Top each with sour cream or plain Greek yogurt, then garnish with jalapeños or green onions (optional).
  7. Serve hot, because they'll get soggy if they sit too long.

Recipe Notes

Don’t skip the sour cream (I used plain Greek yogurt here), because it really does kick things up a notch here.