Becca brought this to Alex's party last weekend and they were a big hit!
INGREDIENTS
1 box (9 oz) Green Giant® frozen chopped spinach
24 wonton skins (about 3 1/4-inch squares; from 16-oz package)
1 can (7 oz) Old El Paso® chopped green chiles
1/3 cup reduced-fat mayonnaise or salad dressing
3/4 cup finely shredded Monterey Jack and Cheddar cheese blend
DIRECTIONS
1. Heat oven to 350°F. Cook spinach as directed on box. Drain; set aside to cool.
2. Place 1 wonton skin in each of 24 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
3. Meanwhile, squeeze all excess water from spinach; place in large bowl. Stir in green chiles, mayonnaise and 1/4 cup of the cheese; mix well.
4. Spoon about 1 tablespoon spinach mixture into each wonton cup. Sprinkle each with 1 teaspoon remaining cheese. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups; serve warm.
From the Pillsbury website: Stephanie Lau-ChenMountain View, CA Bake-Off® Contest 42, 2006
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