I had eaten these a long time ago and after I started blogging, I have seen these appetizers on blogs a lot of times. And finally I have made them. These can be filled with different fillings, I have used onions and peppers as the primary fillers here. Easy to make and even easier to eat, they disappear fast. The crunch from the wrappers contrasts with the soft vegetables. They can be eaten with or without the toppings.
1 pack wonton wrappers
2 tablespoons oil
1 medium onion
1 medium tomato
1/3 green pepper
1/3 red pepper
1 cup corn
2 green chilies finely diced
1/3 inch ginger finely diced
1/4 cup chopped coriander
1 teaspoon sesame seeds (optional)
Olive oil to brush the wonton cups
Sour Cream - as topping
Salsa - as topping
Heat the oven to 350 degrees. Press the wonton wrappers into a mini muffin pan. Brush (or spray) the wonton cups with olive oil to help brown them. Blind bake for about 8 minutes. Keep aside.
Chop the onion and peppers finely. De-seed the tomatoes and chop them fine as well. In a pan heat oil and add chilies and ginger (and sesame seeds if using). When they start sizzling, add the onions and peppers. Saute for 5 minutes. Then add the tomatoes. Saute till all the vegetables are cooked and slightly soft. Add corn and salt to the onion-pepper-tomato mixture and saute for a minute. I used frozen corn which I microwaved for about 3 minutes. If using fresh corn add them with the onions. Remove from heat and add the coriander. Mix well and stuff into wonton wrapper cups. Return to the oven for 4-5 minutes. Serve hot or warm with salsa and sour cream on the side.
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