Nacho Wonton
Not cho normal wonton. Get it? Nacho Wontons are another Mexican Asian fusion food, and they might just be one of the easiest little party bites you can throw together. Here we have crunchy little nacho cups made with wonton wrappers, refried beans, and melty cheese, and the best part is they are baked. Don’t get me wrong, I love me some fried foods, but sometimes it is nice to get that crispy crunch without standing over a pan of hot oil. Plus, baked means you can make a whole batch at once, which is exactly what you want when people are hovering around the kitchen asking, “Are they ready yet?”
Find wonton wrappers in the produce section of most grocery stores.
Fun fact: wonton wrappers are thin sheets of dough commonly used in Asian cooking, but they are also little blank canvases for snack food. Press one into a mini muffin tin and it bakes into a crispy cup that holds fillings beautifully. That is why they work so well for fusion recipes like this one. Instead of chips on a plate, you get built-in nacho portions that are easy to grab, easy to customize, and dangerously easy to eat.
EASY
Talk about easy here. Stick the wonton wrapper down in a mini cupcake pan. Fill with beans and cheese and wah lah, you have Nacho Wontons! Add your favorite toppings and inhale. I added some green onions. The hubs added white onions and Sarah ate as is. Speaking of Sarah, she wanted me to tell you that she suggest you half the amount of beans and double or triple the amount of cheese. My hubs thought it was a perfect blend, but he doesn’t like cheesy food. So, Sarah may be onto something. No offense to the hubs.
My hubs also mentioned that we should have made them with beans and taco meat. Since I can’t eat taco meat, that was out this time. But that would be a great idea!!
Tips and Tricks
Spray the mini muffin pan lightly before adding the wonton wrappers so they lift out without a fight. Press each wrapper gently into the cup, but don’t worry if the corners stick up. Those crispy little corners are part of the charm. If your wrappers feel a little stiff, let them sit at room temperature for a few minutes before shaping.
Don’t overfill the cups. A spoonful of beans and a good pinch of cheese is usually plenty. If you mound the filling too high, the cheese may bubble over and make the cups harder to remove. For extra flavor, stir a little taco seasoning, salsa, green chiles, or hot sauce into the beans before filling the wrappers.
If you are making these for a crowd, set up a toppings bar. Keep the baked wonton cups plain or lightly topped, then let everyone add sour cream, guacamole, chopped tomatoes, jalapeños, cilantro, onions, black olives, or extra salsa. That way Sarah can add more cheese, the hubs can add onions, and everybody wins.
Serving Suggestions
Serve Nacho Wontons hot from the oven while the edges are crisp and the cheese is gooey. They are great as a game day snack, party appetizer, movie night bite, or fun side dish for taco night. I also like them next to a simple salad because then I can pretend balance has been achieved. If you want to make them more filling, add seasoned ground beef, shredded chicken, pulled pork, or taco-spiced black beans.
For dipping, try salsa, queso, ranch with taco seasoning mixed in, avocado crema, or plain sour cream. A squeeze of lime right before serving brightens everything up and makes the flavors pop. If you like heat, add pickled jalapeños or a drizzle of your favorite hot sauce.
Storage Tips
These are best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The wonton shells will soften a little, so reheat them in the oven or air fryer instead of the microwave if you want to bring back some crunch. I would start at a moderate temperature and heat just until warmed through and crisp around the edges.
If you want to prep ahead, you can place the wrappers in the pan and mix the filling ahead of time, but wait to fill and bake until close to serving. You can also bake the empty wonton cups for a few minutes, cool them, and store them loosely covered for later. Then fill, top with cheese, and bake again until everything is hot and melty.
Just a fair warning…I went a little crazy with my egg rolls (and I’m not done yet), so I will probably be the same here. Have tons of ideas twirling in my head.
Would you add meat? Or, leave as is?
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Rock on!
~Bobbi
Nacho Wontons
Equipment
- Mini Muffin Tin
Ingredients
- 12 Wonton Wrappers
- 12 Tbsp Refried Beans Room Temperature
- 12 Tbsp Shredded Cheese Your choice
- Cooking Spray
Instructions
- Preheat Oven to 375○. Spray mini muffin/cupcake pan with cooking spray.
- Press wonton wrappers in the muffin/cupcake pan to create the bowl. Press down on the bottom and the sides. Ok to have “folds”.
- Add a tablespoon of refried beans to each wonton cup. Place in oven for 5 minutes. **You’ll notice the tips starting to brown.
- Remove from oven and add 1 tablespoon of cheese to each wonton cup. Return to oven for 3 more minutes.
- Let cool 10-15 minutes. Beans will be hot and may burn your tongue.
These look GOOOOOOOOOD
And they’re super easy to make
I’m going to try (the vegetarian version)
Winnie recently posted…עוגת שוקולד וגזר
Thanks Winnie!! Very easy to make 🙂 If you make a vegetarian version, you’ll have to post it!
Thanks for stopping by!
Have a great weekend!