Won Ton Wrappers - a multitude of possibilities

Last night was munchie night at our house and I was out to prove that won ton wrappers could be filled with several different fillings and all come out of the oven at the same time.

My friend Mags from The Other Side of Fifty shared a recipe for pizza pillows some time ago and is responsible for the inspiration. She used won ton wrappers for something other than won tons and having tried her pizza pillows and loved them, I thought I'd try something just a little different in shape.

I whipped up some fillings during the afternoon to have all ready by the time the big guy came home, and by the time he poured the drinks, kicked up his feet and relaxed, this platter of yummy good stuff was calling our names. By the way, the eggrolls were some the big guy made a while ago here.

Crab Rangoon - (upper right) this was my favorite and included canned crab combined with cream cheese, mayonnaise, sriracha sauce and chopped green onions. Smooth, creamy and yummy.

Southwestern - (lower right) was the big guy's favorite which tells you it was a little spicy. Chopped cooked chicken's combined with jalapeno, onion, taco seasoning, pepper jack cheese and spicy salsa. Like him, it has a real attitude.

Dipper - (lower left). This choice combined the crunchy shell with a favorite ground meat and queso dip we often have hiding in the freezer in case we're hit by the munchie bug. Spicy, creamy and cheesy, it was a delicious mouthful of crunch.

The moral of the story? Without a doubt, won ton wrappers are definitely multi taskers. Easy and much quicker than pastry shells, just use your imaganation along with whatever happens to be hiding in your pantry and whip up some amazing appetizers to wow your munchie loving crowd.

Baked Crab Rangoon (adapted from Kraft.com)

4 ounces cream cheese, at room temperature

1/4 cup light mayonnaise

1 6 oz. can crabmeat, drained

2 green onions, sliced

1/4 teaspoon Sriracha sauce

Combine softened cream cheese and light mayonnaise together in a small bowl. Fold in crab meat, green onions and Sriracha sauce. Refrigerate until ready to use.

Preheat oven to 350. Spray 12 small muffin cups with cooking spray. Place 1 won ton wrapper in each cup, making sure edges are extended on sides of cups. Bake for 5 to 7 minutes until cups are lightly browned. Remove from oven and fill with crab meat mixture. Return to 350 oven and bake for 8 minutes or until filling is thoroughly heated and shells are nicely golden. Garnish with more Sriracha if desired. (Makes 1 dozen)

Southwestern Chicken Won Ton Crisps (from JBug’s Kitchen)

3/4 cup cooked chicken, finely chopped

1 jalapeno pepper finely chopped, stem and seeds removed

1/2 package taco seasoning mix

3 Tablespoons prepared salsa

6 ounces finely grated pepper jack cheese

1/2 teaspoon coarse ground black pepper

In a small bowl, combine all ingredients together. Refrigerate until ready to use.

Preheat oven to 350. Spray 24 small muffin cups with cooking spray. Place 1 won ton wrapper in each cup, making sure edges are extended on sides of cups. Bake for 5 to 7 minutes until cups are lightly browned. Remove from oven and fill with chicken mixture. Return to 350 oven and bake for 8 minutes or until filling is thoroughly heated and shells are nicely golden. Garnish with salsa and sour cream as desired. (Makes 2 dozen)

Dippers:

12 won ton wrappers

Cooking spray

Preheat oven to 350. Spray 12 small muffin cups with cooking spray. Place 1 won ton wrapper in each cup, making sure edges are extended on sides of cups. Bake for 8 to 10 minutes until cups are golden brown and crisp. Remove from oven and fill with any dip or filling you would prefer like this one!

Hot Mexican Dip (from JBug’s Kitchen)

½  pound lean hamburger

½ pound hot Jimmy Dean sausage

1 onion, chopped

2 Tablespoons taco seasoning

1 can sliced jalapeños

1 can green chiles, chopped

1 can Rotel Tomatoes

1 pound velveeta cheese, cubed

1 can mushroom soup

Brown hamburger & sausage. Add onion and cook until onion is transparent. Drain fat and return mixture to pan.  Add taco seasoning and stir to combine. Add remaining ingredients, and heat to melt cheese. Keep warm in crock pot or electric fondue pot. Serve with corn chips or taco chips.  (May be spicy to the uninitiated so adjust according to taste).

Comments

[Nanan]

Love the idea - Love the base recipes - I will have to tweak for me and mine - me and my tomato allergy - William and his picante issues... - but I can do some with tomatoes for Camille Ana! The beauty is you can do little batches... This is brilliant!!!! And beautiful.... Possibilities are endless... I love snackie stuff...

[June]

Thanks Lea. We liked it too, especially the fact that you can make as many or as little as you want, in whatever flavor. They'd be great with egg salad or deviled ham too.

[pam]

What a wonderful idea! Or should I say, lots of wonderful ideas, because they all sound great. Though, I suspect I would be especially enthralled with the crab rangoon.

[June]

Thanks Pam. They were all rather delicious and certainly bear repeating...often!