I started making these many years ago and still make them because they’re easy, make a bunch and are strangely addictive. I promise you if you put these out on game day or bring them to a pot luck, you’ll come off as an absolute genius. Seriously. People just can’t stop eating them.
These can be filled with all kinds of things, but my fave is a barbecued filling topped with cheese. They make great use of little bits of leftovers, and I often use a turkey filling after the holidays. (I just add a little water to leftover turkey and simmer it gently until it nearly falls apart and shreds.)
Think of them when you have a smidge of taco or Sloppy Joes or some other such thing and you’re wondering if such a small amount is worth saving. The cups can be generously filled or not, so a little can stretch a long ways.
Creamy, rich fillings go well, here, too. Something like a Crab Rangoon or Hot Chicken Salad works well. Spicy fillings like a Cheesy Green Chili combo or Italian Sausage and Cheese are a fun surprise.
The best part is these can be made with a minimal amount of effort and it’s even possible to buy the little shells frozen. They can also be partially made ahead. I’ll bake the shells off and place on a rimmed baking sheet, then shortly before serving, fill and top with cheese and run them under the broiler.
While this recipe makes 48, the standard size of ready made wonton wrappers, it’s very easy to scale up and down. Any extra wonton wrappers freeze well tightly wrapped – just thaw in the fridge overnight.
Filled Wonton Cups
- 48 Wonton wrappers, 16 ounce package
- 3 cups chopped pork, poultry or beef
- 3/4 cup barbecue sauce – your favorite. Sweet Baby Ray’s works well.
- 4 ounces grated cheese
- Cooking spray
Preheat oven to 350 degrees.
Lightly spray mini muffin cups with cooking spray. Press a wrapper into each, spray with cooking spray, sprinkle edges lightly with salt. Bake five to eight minutes until golden brown.
Heat the barbecue sauce and your choice of meat together. Place about a tablespoon of mixture into each cup, sprinkle with cheese.
Place muffin trays on a cookie sheet for easy handling and broil about four to six inches from the heat source for about 30 to 45 seconds until cheese is melted. Watch closely as they burn quickly. These could be baked in a hot (400 degrees or so) oven for a minute or two instead.
Let’s talk about how to save money/time on this recipe
- Use a coupon matching site! Do not discount the savings! I check a site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.
If you came to this recipe looking for a way to use leftover turkey or chicken, be sure to check out the link below for 12 Days of Turkey. You might want to see the sister post for 12 Days of Ham, too.