Las Copas Caliente

My daughter, Anne-Wyman, discovered this recipe and we

have had fun trying it with miniature corn scoops, french

bread, and won ton cups. This is the version we adapted

for her birthday gathering. It’s a keeper.

1 cup of sharp cheddar, grated

1 tablespoon of fresh herbs, minced (we chose oregano and cilantro)

¼ cup of mayonnaise

1 teaspoon of chipotle powder

1/8 cup of fresh poblano peppers, minced

2 green onions, finely sliced, tops and bottoms

½ pound of cooked shrimp, chopped

20 won ton skins

Sea salt

Smoked paprika

Combine the first seven ingredients and chill. With a

pastry brush, paint one side of each won ton skin with

peanut oil and place, oiled side down, in a muffin pan.

Put in a 350 degree oven for about five minutes.

Watch closely and remove before it browns. Fill each

won ton cup with about a tablespoon of the shrimp

mixture and return to the oven until the cups are

bubbling and the won tons are golden brown. Remove

from the oven, sprinkle with smoked paprika, and put

each cup on a warm platter before it cools. Delicious!


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