24 wonton skins
1 c. shredded Cheddar cheese
1/3 c. Ricotta cheese
1/2 c. canned green chilies, drained and finely chopped
1 T. chives
1/4 t. ground cumin
1 T. salsa
48 ripe olive slices or roasted red pepper slices

Spray 24 miniature muffin tins with non-stick cooking spray. With a (3 inch) cookie cutter, cut wonton skins into circles. Place 1 skin in each muffin cup, molding it to the cup. Spray lightly with additional cooking spray. Bake in a preheated oven at 350° for 7 minutes or til golden. Remove from tins and place on cookie sheets. In a medium-sized bowl, combine cheese, chilies, chives, cumin and salsa (you may want to add some red pepper to taste if you want them spicer). Mix well. Fill each cup with 2 t. cheese filling. Top with 2 olive slices. Bake an additional 10 minutes. Serve warm or cold. Left over pieces of the wonton skins may be sprinkled with your favorite herb or spice, baked til golden and used for dippers.

Cheesy Chili Cup Appetizer recipe is published in our December, 2006 Menu Minder.