3000 miles 'til dinner.

These little hor’doeuvres are a tasty surprise….. a little heat from the chipotles and a cool fresh blast from the green onion and cilantro. The recipe was requested by a “fan” who tasted them at a recent party. 

Prep time:  30 minutes

Servings:  4 (3 tartlets each)

♥PANTRY, FRIDGE, MARKET♥♥

12  LITTLE WON TON BASKETS

Chipotle Filling

1   8ou. package cream cheese, softened

2 T. finely diced green onion, tops included plus extra for garnish

2 T. finely diced cilantro, plus extra for garnish

1/2 to 1 T. finely chopped canned chipotle pepper (or dried that have been soaked)

1/2 t. ground cumin

1/2 t. leaf oregano

1/2 t. sea salt

1/2 t. ground black pepper

1 T. lemon or lime juice

♥PREP 

With a wooden spoon, stir cheese until it is creamy. Blend in remaining ingredients and adjust seasonings to your taste.

Spoon filling into each basket (half full) and garnish with green onion and cilantro sprig.

NOTE: Serve within one hour or basket will begin to soften and lose it’s crispness.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute:  low fat cream cheese or a combo of cream cheese and ricotta

*consider: add 1 T. finely chopped sun-dried tomatoes and or olives of choice

*substitute: 1 t. ground chipotle pepper powder 

♥ Helpful Hints♥

*chipotle peppers are HOT so use caution

*freeze remaining won ton/gyoza skins OR bake all and reserve for another time; they will keep two weeks in a sealed container at room temperature

*freeze remaining chipotles and use as needed

*make the filling up to three days ahead and refrigerate until time to fill the baskets

(MIL Mission)