All-Time Best Recipes 21.5 - (Page 42)

appetizers & snacks Black Bean and Corn Wonton Cups Prep Time: 25 Minutes Start to Finish: 35 Minutes Servings: 36 appetizers 36 2 3 ⁄ ¼ ½ ½ 1 wonton skins cup Old El Paso® Thick ’n Chunky salsa cup chopped fresh cilantro teaspoon ground cumin teaspoon chili powder can (15.25 oz) Green Giant® whole kernel sweet corn, drained 1 can (15 oz) Progresso® black beans, drained, rinsed 6 tablespoons sour cream Cilantro sprigs, if desired 2 Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on cooling rack. 3 In medium bowl, mix salsa, ¼ cup cilantro, the cumin, chili powder, corn and beans. Just before serving, spoon mixture into wonton cups. Top each with ½ teaspoon sour cream. Garnish with cilantro sprig. PER APPETIZER: Calories 55; Total Fat 1g (Saturated Fat 0g); Sodium 90mg; Total Carbohydrate 10g (Dietary Fiber 1g); Protein 2g DO-AHEAD Get a head start on your party by baking the wontons and making the filling 2 days before. Fill and garnish the cups just before serving. SPECIAL TOUCH Tie green onion strips into “bows” around each cup for an elegant look. 1 Heat oven to 350°F. Gently fit 1 wonton skin into each of 36 mini muffin cups, pressing against bottom and side. 42 Betty Crocker Best of Betty

Table of Contents for the Digital Edition of All-Time Best Recipes 21.5

All-Time Best Recipes 21.5
Contents
The History of Food: 100 Years of Great Eating
Blast from the Past Party
Retro & New Twist Appetizers
Appetizers & Snacks
Salads & Sandwiches
Weeknight Main Dishes
Cakes, Pies & Cheesecakes
Cookies, Bars & Brownies

All-Time Best Recipes 21.5