Baked Stuffed Wontons

By HeatherS

Ingredients

• 1 teaspoon canola oil
• 1/2 onion, finely chopped
• 1/2 red bell pepper, seeded and diced
• 1 (4 1/2-ounce) can chopped mild green chiles
• 1 cup mixed salad greens, chopped
• 1/2 teaspoon salt
• 1/2 cup shredded reduced-fat cheddar cheese
• 24 (31/2-inch square) wonton wrappers
• 1/2 cup canned mixed vegetable juice or tomato juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped

Details

Servings 12
Cooking time 15mins

Preparation

Step 1

1. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring frequently, until softened, about 8 minutes. Stir in the chiles, salad greens, and salt and cook, stirring frequently, until the salad greens are just wilted, about 3 minutes. Remove from heat and stir in cheese; cool slightly.

2. Preheat the oven to 350°F. Spray two 12-cup mini-muffin tins with nonstick spray. Press 1 wonton wrapper into each cup; lightly spray with nonstick spray. Bake until golden, about 5 minutes. Remove tins from oven. Leave oven on.

3. Remove wrappers from tins and transfer to a large baking sheet. Place 2 teaspoons of the vegetable mixture in the center of each wrapper. Spray lightly with nonstick spray. Bake until golden and crisp, about 10 minutes.

4. Meanwhile, to prepare the sauce, combine vegetable juice, cilantro, scallions, and hot pepper sauce in small bowl. Serve with the wontons.

PER SERVING (2 wontons with 1 tablespoon dipping sauce): 72 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 5 mg Chol, 256 mg Sod, 11 g Carb, 1 g Fib, 3 g Prot, 62 mg Calc. POINTS value: 1.