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 350�F. Gently press one wrapper into each muffin cup using Mini-Tart Shaper, being careful to keep center of wrapper open. Lightly spray vegetable oil over cups using Kitchen Spritzer. Bake 6-8 minutes or until edges turn golden brown. Remove to Stackable Cooling Rack; cool completely.

Combine cream cheese, sour cream, garlic pressed with Garlic Press and seasoning mix in Classic Batter Bowl; mix until smooth using Stainless Steel Whisk.

Fill Easy Accent(R) Decorator fitted with open star tip with cheese mixture. Pipe mixture into each wonton cup, evenly distributing filling.

Remove core and seed tomato using The Corer(TM). Finely chop tomato and thinly slice green onion using Utility Knife. Chop olives using Food Chopper. 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

Cook's Tip: Unfilled wonton cups can be prepared up to 1 week in advance. Prepare cups as directed in Step 1. Cool wonton cups completely. Remove from pan and store in resealable, plastic food storage bag or airtight container.

Source: Pampered Chef