Cheesy Pepper Jelly Wonton Cups Recipes

CHEESY PEPPER JELLY WONTON CUPS

Steps:

• Preheat oven to 375°F. Place one wonton wrapper over a mini muffin tin and gently press into the tin to create a "cup". You can also use a tart tamper to gently press the wonton cup into the muffin tin. Continue until you have 12 wonton wrapper cups in the pan.
• Mix together the cream cheese, jalapeno, scallion, ginger, garlic, pepper jelly, and a pinch of salt. Scoop the cream cheese and pepper jelly filling into the wonton cups, dividing evenly among the 12 cups. I generally fill them 3/4 full - if not all the way - because the cheese will melt down into the cups.
• Bake for 10-12 minutes until cheese is bubbly and wonton cups are golden brown. While wonton cups are baking, stir together cilantro, scallions, and cashews. Remove the baked cups from the muffin pan and set on a serving tray. Top with the cilantro mixture and serve warm.
• Serve with additional pepper jelly for an added bonus!

CHEESY PEPPER JELLY

Steps:

• In a bowl mix the cream cheese and pepper jelly. Serve with olive oil and black pepper crackers.

CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

Steps:

• Preheat oven to 350°F. Line up phyllo cups on a baking sheet.
• Cut 1/2 of a block of cream cheese into 15 small cubes. To make this easier, freeze your cream cheese for about half an hour before cutting. Place each little cube of cream cheese into a phyllo cup.
• Bake for 5 to 7 minutes. Remove from oven and use the back of a spoon to press down the warm, softened cream cheese.
• Add a small spoonful of pepper jelly to each phyllo cup. Top with a pecan half. Sprinkle with sea salt
• Return to the oven for 3 minutes.
• Optional: Garnish with thyme sprigs or diced parsley!