Southwestern Fiesta Cups with Creamy Avocado Sauce- makes 51 appetizers

Southwestern Fiesta Cups with Creamy Avocado Sauce
Southwestern Fiesta Cups with Creamy Avocado Sauce
– makes 51 appetizers

Creamy Avocado Sauce
1 cup sour cream
1 avocado
1/4 cup fresh lime juice
1/3 cup mayonnaise
1/2 green bell pepper, seeded and roughly chopped
1 bunch cilantro
kosher salt to taste
1/2 teaspoon freshly ground black pepper

Thoroughly wash and drain cilantro. Place all ingredients in a blender or food processor and blend until smooth. Refrigerate until ready to use.

Fiesta Cups
12 ounces wonton wrappers
1 egg
mini muffin pans
1 pound ground chuck
1 poblano pepper
1 tablespoon cumin
1 1/2 teaspoons kosher salt
1 teaspoon garlic salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons smoked paprika
1 teaspoon Ancho chili powder
10 ounces diced tomatoes and green chilies with lime and cilantro, drained
11 ounces Mexicorn, drained
15 ounces black beans, rinsed and drained
1 1/2 cups Mexican cheese blend
Garnish: cilantro leaves from one bunch of cilantro

Preheat oven to 350 F. Cut the square wonton wrappers in half to make triangles. Beat one egg with one tablespoon water to make an egg wash. Do not spray mini muffin pans with non stick spray as it will make the wonton cups greasy. Place one wonton wrapper triangle in each cup of the mini muffin pan with the long side in the bottom of the cup. Gently shape the wrapper to fit the cup. Brush a small amount of egg wash on one side of the long side of a second triangle. Overlap the second wonton wrapper triangle over the first using the egg wash as glue to hold the two pieces together. Shape to fit the cup. Repeat until all wonton wrappers have been used. Bake 350 F for 2 to 4 minutes or until the edges have lightly browned. Set aside to cool. Keep the wonton cups in the muffin pan. This step keeps the wonton cups crisp. (If you skip this step your cups will be soggy.) You will re-bake them later with the filling and cheese.

Using a gas stove burner or grill roast the poblano pepper until the skin is charred. Place in a bowl and cover with plastic wrap. Set aside to let the skin steam off the pepper. With a paper towel, remove most of the charred skin and cut pepper in 1/8 inch dice. Set aside. Brown ground chuck in a skillet. Drain thoroughly. Stir in seasonings, poblano pepper, and drained diced tomatoes and green chilies. If there is any juice left in the pan drain it. To assemble: Spoon 1 tablespoon beef filling in the wonton cup. Top with Mexican cheese blend. Bake 375 F for 5 to 7 minutes or until cheese has melted. Garnish with a teaspoon of creamy avocado sauce and a cilantro leaf. Save any remaining ingredients for another use. Enjoy!

Published in The News and Neighbor on May 27, 2015

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