| Reviewed by: Rebec |
Date Posted: 7/27/2009 1:12:20 PM |
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This was a very fun recipe to make. Everyone at our Luau loved them. I did not think they had enough spice though, so I made my recipe a little hotter by adding Cayenne pepper. Next time I make it I also plan on skipping the Cilantro. I'm not a huge fan of it...either I'd skip it or use much less. As far as serving, we had a buffet line, so I did not prescoop them. I set out the cups and dip next to eachother and had people scoop on their own. |
| Reviewed by: ctmom |
Date Posted: 8/16/2008 10:25:00 PM |
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Just made these for a naighbor's pig roast ... figured that they would be a nice addition - pork & beans with a twist, I suppose. They were a HUGE hit ... a number of guests I had never met tracked me down to ask about them.
There would be one simple change that I would make - in the future, I will bump up the spice a bit. As the sour cream will offset, the recipe can handle more. |
| Reviewed by: KHoupt |
Date Posted: 7/21/2008 11:40:40 AM |
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Great summer appetizer! |
| Reviewed by: keliayn |
Date Posted: 6/13/2008 10:41:39 AM |
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I love the taste and simplicity of this one. I did let the salsa sit in a strainer first to remove some of the liquid...I had no problems with sogginess. However, from the time I made them to the time my party started, the longest one sat for was about two hours, so if they sit longer than that I don't know how they'll hold up. |
| Reviewed by: Emikelina |
Date Posted: 4/9/2008 5:35:28 PM |
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This is quick and easy. I did not know you could bake the wonton instead of fry and it would still taste good. It was nice and crispy. The family loved making them and eating them. |
| Reviewed by: ddmilner |
Date Posted: 3/13/2008 5:01:51 PM |
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This was my first time trying wonton cups. I don't know if it was the brand I purchased or what but they had too much flour (I'm guessing on them). I tried baking them per the recipe and just didn't have much success with them. The black bean and corn mixture was wonderful though. I had a nice flavor. So instead of serving with the wonton cups I substituted Tostito Scoops. I prepared them as I would have with the wontons. However don't let them sit too long because the chips do get soggy on the bottom. |
| Reviewed by: alisonc |
Date Posted: 1/28/2008 8:46:43 AM |
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I made this recipe for a casual gathering of friends and they were fantastic! I got a lot of compliments on how good they were. I prepared the wonton cups and black bean and corn filling a day ahead, as suggested in the recipe. I think the extra day allowed the flavors in the filling to really sink in. One tip for those who have never worked with wontons before--make sure the wontons are pressed up against the side of the muffin pan. A few of mine collapsed in and were unfillable, but that was my own fault as a first timer with wonton cups. Live and learn! I would definitely make this again. |
| Reviewed by: Crystal of Boston |
Date Posted: 1/1/2008 12:34:13 PM |
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These are fabulous! We added fresh tomatoes...great recipe for company!!! |
| Reviewed by: cookin4kids |
Date Posted: 9/1/2007 12:54:41 AM |
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The wonton cups were very easy to prepare and bake. Before baking I brush olive oil on them to reduce the powdery texture the wonton wrappers have. The receipe says to fill right before serving, I found the wonton was to crispy when filling right before serving. I think they were better when filled ahead of time to allow the wonton to soften up a bit. They tasted the best when eaten the next day. |
| Reviewed by: peg |
Date Posted: 7/12/2007 12:13:34 PM |
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very good. used mexican corn and added red onion and red bell pepper. |
| Reviewed by: Montana love |
Date Posted: 1/9/2007 7:08:10 PM |
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This is such A great Idea!The wonton wraps are great and easy,no mess.Thank you for your idea. |
| Reviewed by: Bistro Beanie |
Date Posted: 10/13/2006 9:22:36 PM |
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I used a fluted round cookie cutter to cut the wontons so they would be round. I centered each circle on each muffin tin cup, I then gently pressed it in with the bottom of a shot glass. I also used frozen corn, didn't have any salsa so I substituted a can of Rotel. I don't like cilantro so I used flat leaf parsley from my garden.Don't fill them until you are ready to serve them. Such a great idea! The cups could also be used as a dessert. |
| Reviewed by: Sara in CA |
Date Posted: 8/23/2006 6:33:29 PM |
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Quite the crowd pleaser! I brought these to a family gathering and the presentation and usage of the baked wonton impressed even the restaurateur of the family. I added some taco seasoning to the sour cream topping. I was asked for the recipe throughout the night. The greatest thing was how easy they were to make. There is no doubt I will make these every time I am asked to bring an appetizer. NOTE: Make sure you have a 24 or more muffin pan for the baking, it will save a lot of time! |
| Reviewed by: SheilaNP |
Date Posted: 8/15/2006 2:42:28 PM |
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I made this for a work meeting. There wasn't a drop left. My kids even loved it. I will definitely make these again!! |
| Reviewed by: WendiR |
Date Posted: 8/10/2006 7:16:46 PM |
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I made this for my husbands birthday party and EVERYONE loved it! They all thought I'd spent the whole day in the kitchen. Very easy to prepare and I baked the wontons two days before and then filled them just before the party. It couldn't have been easier! |
| Reviewed by: CJG |
Date Posted: 8/4/2006 11:32:45 AM |
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These were the hit of the party. Very tasty. I suggest not making the ingredients to far ahead, the mixture was much tastier the day it was made. Also, it was a challenge to get the wonton's in the little cups without ripping them, be careful. I made the wonton cups the day ahead and put them in a brown paper bag, they were fine. I did put them together right before serving, I wouldn't do it much before, the wonton bottoms did get a little soggy. |
| Reviewed by: Halima |
Date Posted: 7/30/2006 10:36:03 PM |
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Very easy to prepare. Ingredients blend well together. Perfect for social evening as it can be prepared ahead of time |
| Reviewed by: Tricia D |
Date Posted: 7/28/2006 8:57:48 PM |
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This went over really well when I served it. Everyone loved how they looked and tasted. I substituted Guacamole for the Sour Cream and added fresh tomatoes. |
| Reviewed by: Megan O |
Date Posted: 7/25/2006 5:50:02 PM |
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Absolutely delicious! I added some chipotle Tabasco sauce for a bit of a kick and doubled the cumin. (I *really* like cumin.) I served them as a side dish on a bed of Boston lettuce.One nice thing about these wonton cups is that they keep, so long as you don't fill them until serving time. Those I made a day ago are still crisp, and I didn't even put them in a ziptop bag. I am going to try using them with many more foods. Can't wait! |
| Reviewed by: CZ from Appleton |
Date Posted: 7/25/2006 9:12:17 AM |
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I tried this this weekend when we had neighbors over for cocktails and everyone loved it. I used fat free refried black beans instead of reg. canned black beans and frozen corn instead of canned corn. I also topped each one with about a 1/2 teaspoon of cheddar cheese and put them in the microwave a minute or so to melt and than topped them with 1/2 teaspoon of fat free sour cream. Yum Yum. Low fat & and good fiber. |
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