Autumn brings thoughts of outdoor fun, like roasting hot dogs and marshmallows over bonfires in the cool, crisp fall evenings with a big harvest moon overhead. Or, perhaps you prefer a hayride with some hot chocolate or apple cider and snacks at the end of your journey.
There’s something about that crisp, frosty air that seems to increase your appetite, and hot drinks, to accompany your snacks, definitely takes the chill off the evening! Of course a steaming bowl of chili is great to serve on those nights, but it’s always nice to surprise your guests with some appetizers, too.
So, for your next fall get-together, try a platter full of these Mini Salsa Baskets to go with that chili. This recipe makes 24 baskets, so if you have a larger crowd and need more, it’s easy to double the batch. They aren’t served hot, so you don’t have to worry about trying to keep them warm. Best of all, your guests will love them!
MINI SALSA BASKETS
24 wonton wrappers
1 (15-1/4-ounce) can corn, drained
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can kidney beans, drained and rinsed
1 (8-ounce) jar mild or spicy salsa
1 cup shredded cheddar cheese
Spray a 24 mini muffin pan with non-stick vegetable spray; gently press a wonton wrapper into each “cup.” Bake at 350 degrees until lightly browned and crisp, about 8-10 minutes.
Mix together the corn, beans and salsa; spoon into shells and top with cheese. Makes 2 dozen.
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