Cheesy Sausage Wonton Cups
These cheesy sausage wonton cups are an easy and delicious appetizer featuring crispy wonton wrappers filled with a creamy mixture of browned sausage, shredded cheese, bell peppers, and ranch dressing. Perfect for snack time or party gatherings, this recipe delivers a satisfying crunch and rich, savory flavor with minimal effort.
Equipment
- 1 Skillet to brown the sausage
- 1 Muffin tin to form wonton cups
Ingredients
Ingredients
- 1 pound original country sausage main protein doing most of the heavy flavor lifting
- 8 oz Mexican blend shredded cheese mix of cheeses melting gooey for satisfying pull
- ¾ cup red and green bell peppers chopped, adds crunch and color
- ½ cup ranch dressing secret creamy binder that keeps the mix from drying out
- 12 oz wonton wraps crisp like crackers, form the cups
Instructions
Instructions
- Set your oven to 375 degrees Fahrenheit. Letting it warm up while you start is key.
- Brown the sausage in a skillet over medium heat. Stir it so it cooks evenly and breaks into nice chunks.
- Drain any extra grease from the sausage. You don’t want your cups soggy, gotta keep ’em crispy.
- In a mixing bowl, toss the cooked sausage with cheese, chopped peppers, and ranch dressing. Make sure it’s well mixed but not smooshed.8 oz Mexican blend shredded cheese, ¾ cup red and green bell peppers, ½ cup ranch dressing
- Take your wonton wraps and press each into the muffin tin cups. They’ll form these perfect little cups ready to hold filling.12 oz wonton wraps
- Fill each wonton cup with the sausage mixture, packing it up but leaving the edges free to brown.
- Bake those cups in the preheated oven for about 12 to 15 minutes. Watch the edges turn golden and crispy, that’s your signal.
- Pull ’em out, let them cool just a bit so they firm up. Then you’re ready to dive in and enjoy that tender pull of cheese and sausage.
Notes
This recipe usually makes 24-30 loaded wontons depending on how much filling is used in each one. Keep leftover cups in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the oven to maintain crispiness.