Hello everyone! Before getting to the recipe, I wanted to share some photos with you from my recent trip to Seattle, WA. I was out there for a conference, but still made lots of time for some shenanigans. I had the opportunity to spend time with old friends, eat lots of good food, enjoy lots of good beer, and see some pretty cool stuff. Just a few of the highlights are as follows:
I even made it back to the East coast without incident, narrowly missing out on some nasty winter weather. All in all, a pretty fantastic trip. Now, I know you’re really here for the food, so here we go…
Wonton cup-related treats (check out these shrimp and these cannoli wonton cups) have been pretty popular on this blog. I’m pleased to show you another! We had these while watching the Super Bowl and they were great.
This recipe came from the blog Buttercream Blondie.
- 1 tbs olive oil
- 1 lb lean ground turkey (or whatever meat you’d like to use)
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- salt and pepper
- 1 tbs chili power
- 1 tsp onion powder
- 2 tsp cumin
- 3/4 cup salsa
- 1 cup shredded cheddar, plus more for topping
- 2 tbs plain Greek yogurt (or sour cream)
- 1 package wonton wrappers
- cooking spray
- 1/2 cup plain Greek yogurt (or sour cream)
- green onions, sliced thinly for garnish
Preheat the oven to 350 degrees F.
In a large pan, heat the olive oil over medium-high heat. Once it’s hot, add the ground turkey, and cook until brown, crumbling while doing so. Add the onion, bell pepper, and garlic, and continue to cook for another 5 minutes.
Season the mixture with salt, pepper, and other spices. Stir in the salsa and turn down the heat. Allow the mixture to simmer for 10 minutes or so. After simmering, add the 2 tbs of yogurt/sour cream and 1 cup of the shredded cheese.
While the taco filling simmers, press the wonton wrappers into a mini muffin tin. Spray lightly with cooking spray. Bake for 6-7 minutes, or until they start to get slightly brown. Remove from the oven.
Spoon a bit of the taco mixture into each of the cups and top with a bit of cheese. Put them back into the oven for 5-6 minutes until the cheese melts. Top with a dollop of sour cream and some green onions.