Crispy Taco Bites Recipe
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Crispy Taco Bites

24 wonton wrappers
Vegetable oil
1 package (8 ounces) cream cheese, softened
1/4 cup sour cream
1 garlic clove, pressed
2-3 teaspoons Pantry Southwestern Seasoning Mix
1 plum tomato, seeded and diced
1 green onion with top, sliced
1/4 cup pitted ripe olives, chopped
Salsa and sour cream (optional)

Preheat oven to 350F.

Gently press one wrapper into each muffin cup being careful to keep center of wrapper open. Lightly spray vegetable oil over cups. Bake 6-8 minutes or until edges turn golden brown. Remove to a rack; cool completely.

Combine cream cheese, sour cream, garlic and seasoning mix in a bowl; mix until smooth.

Fill a pastry bag fitted with open star tip with cheese mixture. Pipe mixture into each wonton cup, evenly distributing filling.

Remove core and seed tomato. Finely chop tomato and thinly slice green onion using Utility Knife. Chop olives. Garnish each wonton cup with tomato, green onion and olives. Top with additional salsa or sour cream, if desired. Serve immediately.

Yield: 24 appetizers (1 appetizer per serving)

Nutrients per serving: Calories 60, Total Fat 4 g, Saturated Fat 25 g, Cholesterol 10 mg, Carbohydrates 5 g, Protein 2 g, Sodium 85 mg, Fiber 0 g

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