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Baked stuffed wontons

2
Points®
Total Time
28 min
Prep
12 min
Cook
16 min
Serves
12
Difficulty
Easy
These mini delights are great party finger food that will please vegetarians and meat-eaters alike. The best part is that they come together in less than half an hour. These wontons feature a savory filling of onions, sweet red peppers, green chili peppers, salad greens, and shredded Mexican-style cheese. The sauce is a delightful combination of vegetable juice, fresh cilantro, scallions, and hot pepper sauce to serve alongside the wontons. Feel free to use as much or as little hot pepper sauce as you'd like depending on your heat tolerance. And if you prefer, you can substitute shredded cabbage for the salad greens.

Ingredients

Canola oil

1 tsp

Onion

½ medium, finely chopped

Red bell pepper

½ medium, seeded and diced

Canned diced green chiles

4½ oz, mild variety

Mixed greens

1 cup(s), chopped

Table salt

½ tsp

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)

Wonton wrapper

24 item(s)

Mixed-vegetable juice

½ cup(s), or tomato juice

Cilantro

2 Tbsp, chopped

Scallions

2 Tbsp, chopped

Hot sauce

3 drop(s), or to taste

Instructions

  1. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring frequently, until softened, about 8 minutes. Stir in the chiles, salad greens, and salt and cook, stirring frequently, until the salad greens are just wilted, about 3 minutes. Remove from heat and stir in cheese; cool slightly.
  2. Preheat the oven to 350°F. Spray two 12-cup mini-muffin tins with nonstick spray. Press 1 wonton wrapper into each cup; lightly spray with nonstick spray. Bake until golden, about 5 minutes. Remove tins from oven. Leave oven on.
  3. Remove wrappers from tins and transfer to a large baking sheet. Place 2 teaspoons of the vegetable mixture in the center of each wrapper. Spray lightly with nonstick spray. Bake until golden and crisp, about 10 minutes.
  4. Meanwhile, to prepare the sauce, combine vegetable juice, cilantro, scallions, and hot pepper sauce in small bowl. Serve with the wontons.
  5. Yields 2 wontons with 1 tablespoon dipping sauce per serving.

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