Chili Cheese Cups -- A Leftover Chili Recipe!
This is a great use for leftover chili, and helps keep it contained in appetizer-sized portions.
Servings 4
Ingredients
- 24 wonton wrappers
- 2 cups prepared leftover chili
- 1 cup shredded cheddar cheese
- Sour cream or plain Greek yogurt to taste
- Sliced jalapeños or green onions optional
Instructions
- 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.
Notes
Don’t skip the sour cream (I used plain Greek yogurt here), because it really does kick things up a notch here.