Name: Southwestern Crawfish Cups
Yield: 5 Dozen cups
Ingredients: 5 dozen won ton wraps (squares); 2 cups shredded (reduced-fat Mexican-blend cheese); 2 cups crawfish tails (rinsed and drained); 1 cup chopped roasted red pepper (drained (found in jar)); 1 can Mexicorn (drained, 11-ounce); 1 can chopped green chilies (drained, 4-ounce); 1/2 teaspoon chili powder; 1/2 cup chopped green onions

Southwestern Crawfish Cups

Won tons, found in the produce section, filled with a festive flavorful crawfish mixture make impressive party pick-ups. To make ahead, bake the won ton cups, make the filling and refrigerate until ready to put together.

Servings 5 Dozen cups

Ingredients

5 dozen won ton wraps squares
2 cups shredded reduced-fat Mexican-blend cheese
2 cups crawfish tails rinsed and drained
1 cup chopped roasted red pepper drained (found in jar)
1 can Mexicorn drained, 11-ounce
1 can chopped green chilies drained, 4-ounce
1/2 teaspoon chili powder
1/2 cup chopped green onions

Servings 5 Dozen cups

Ingredients

5 dozen won ton wraps squares
2 cups shredded reduced-fat Mexican-blend cheese
2 cups crawfish tails rinsed and drained
1 cup chopped roasted red pepper drained (found in jar)
1 can Mexicorn drained, 11-ounce
1 can chopped green chilies drained, 4-ounce
1/2 teaspoon chili powder
1/2 cup chopped green onions

Instructions

Preheat oven 350°F. Coat mini muffin pans with nonstick cooking spray.
Press a won ton wrap into each muffin cup. Bake 6–7 minutes or until lightly golden brown.
In bowl, combine remaining ingredients. Divide crawfish mixture evenly into won tons. Return pan to oven and continue baking 6–8 minutes or until cheese is melted.

Nutritional Info

Calories 44, Calories from fat 18%, Fat 1 g, Saturated Fat 1 g, Cholesterol 12 mg, Sodium 84 mg, Carbohydrate 6 g, Dietary Fiber 0 g, Sugars 0 g, Protein 3 g, Diabetic Exchanges 1/2 starch