A little well known fact about me is that hosting is not one of my strong points.
Yes, it’s true. I am many things, but being hostess with the mostess is just not one of them.
Which is why I am a big fan of easy-peasy throw together appetizers that scream, “I’m DELICIOUS eat me now!” without having to break your back in the kitchen. (I also abhor dish cleaning, and this recipe pays favors in that regards as well. You can thank me later.). These Mexican Wontons are the perfect blend of melt in your mouth salty yum with a crisp wonton holding it altogether to give you that crunch. It’s perfection… trust me.
A friend of mine actually introduced me to this recipe several years ago during a little shindig where we all were asked to bring an appetizer and/or drink. This pairs nicely with your favorite daiquiri or margarita (lime, frozen, salted rim – thank you), and is brought to you just in time for you to try it out for your Cinco de Mayo fiesta. Or just for your friends coming over to have a little picnic on the back porch. That works too.
Without further ado, I give you…. Mexican Wontons.
- 1 package of wonton wrappers (typically found in the refrigerator section of the produce department) I‘ve always found mine near the Tofu in the produce section at Walmart)
- 1 pound pork sausage
- 3 stalks green onions, chopped
- 1 can Rotel, drained (any variety is fine, but I like the Mexican variety best).
- 1 cup shredded sharp cheddar cheese
- 1.5 Tablespoons ranch dressing
- Preheat oven to 350 degrees.
- Line a regular sized cupcake pan with the wonton wrappers, using your fingers to evenly form them to the pan.
- Bake for about 4-5 minutes.
- This is where I tell you that cooking wontons is like broiling your bread for dinner. DO NOT STEP AWAY. Otherwise you may end up with black wontons, which tends to deter the crowd away from actually eating your masterpiece.
- Once your wontons are evenly toasted to a slightly golden appearance, remove from the oven and set out to cool.
- Once cool, these can be stored in a large Ziploc bag until ready to be used (I would make these the day that you plan on eating them, as they taste best when freshly toasted).
- In a large skillet, brown the pork sausage until completely cooked. Drain well, and pour into a large mixing bowl.
- Combine the sausage with the green onions, Rotel, cheddar cheese and ranch dressing. (Sidenote: I tend to go a little overboard on the cheese and put more than 1 cup, because… CHEESE. If you tend to not like things extra super cheesy, then you’ll probably just want to stick with the recommended 1 cup. But I promise you, you’re missing out on life.)
- Once everything is well mixed, simply scoop and place evenly into the toasted wonton wrappers, serving warm.
- The sausage mixture can be set aside and stored in the refrigerator until you are ready to serve the wontons, which makes it a perfect make-ahead dish to bring to a party. If you refrigerate the mixture, simply reheat in a microwave set on high, for several minutes. Enjoy
A Dollop of My Life
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Lindsey is a self-professed Sonic Happy Hour addict and lover of all things Southern (though far from a Southern Belle). Lindsey is the writer behind A Dollop of My Life, where she chronicles life as a wife to Drew and a mama to the three sweetest, most ornery boys that God has ever created. Lindsey has a pension for putting her foot in her mouth, coming across too blunt and not being afraid to be honestly truthful about the hard parts of life. You can find Lindsey on various social media platforms (Twitter, Facebook, Instagram, Pinterest).