Easy Appie Shells

I had a half package of wonton wrappers in the fridge and was trying to figure out what to do with them.  I remember hearing that you could bake wonton wrappers and they would crisp up like chips.  I decided to try making them into shells and filling them with some guacamole I had just made.

Earlier that day, I had listened to a CBC program about fish tacos, and decided that I would do a variation on the theme and top each wonton shell with a piece of fish.  It was an experiment that met with approval.


This is a simple appie to make and it looks (and tastes!) really good.  I brushed each wonton with olive oil, but I think you could also spray the inside of each muffin cup with Pam.

I used my big muffin tins because I was too lazy to go get the smaller ones out of the cupboard, but I bet you would get a really nice effect of folds with smaller muffin tins.

You could fill these with any good filling like artichoke dip, bruschetta, nuts/dates and cheese, smoked salmon and cream cheese, tapenade - or whatever you might use as a dip. 

I fried up some sliced mushrooms with a little green onion and then mixed in some chevre - just enough to make it a bit creamy - about 1 tsp per mushroom.  I used 1/2 large mushroom per wonton.  If you don't have chevre, sour cream would work too.

A garnish of dill, cilantro, caper or a shaving of parmesan will give it that extra panache.

Here's what I did.

Baked Wonton Shells 

1.  Brush scant layer of olive oil over each wonton.











2.  Insert wonton wrappers into the muffin pan to form small cups. 

3.  Bake 5 minutes in a 350º oven.

4.  Cool and remove from the pan. 

5.  Fill and garnish. 

Filled with guacamole

Topped with fish for a faux fish taco.