You'll be surprised at how a few random sounding ingredients can taste so good all together in this wonton appetizer recipe. My friend Nancy just made it up, she's a great cook and is always finding something new and amazing to make your mouth happy. She originally used mini pastry shells, but I didn't love the ingredients in those so I make them in these wonton wrappers instead and they're just as good. They have a little creaminess from the cheese (I never knew I loved brie cheese so much), a little sweet, a little salty, a little crunch, a touch of spicy, and a lot of YUM. So if you want to show up with a unique appetizer the next time you need to bring one somewhere, try this!

Here's a picture of Nancy, can you believe she is a Grandma? 🙂

Print Recipe

Crazy Delicious Wonton Appetizer Recipe

Make sure to look at the pictures below! And check out the variation I added recently for another option. 🙂

Author: Nancy via Kelly the Kitchen Kop

Ingredients

24 wonton wrappers — they usually come 48 to a package

Original recipe fillings:

8 ounces of brie cheese-- cut into cubes a little bigger than dice-sized — you'll need all of the cheese, just basically cut it so you have 24 pieces about the same size
4 ounces mango chutney like this one-- I just used half of an 8-ounce jar — just see what your store has, if it's a different type of chutney or fruit jam it'll still be good, but just make sure it doesn't have any junky ingredients in it (get a copy of my book for help with that!)
1-2 jalapeño peppers, again, diced small (or more if you want it to have more of a kick)
1/4 cup chopped nuts of choice-- Nancy used crispy pecans, I used pistachios this time

Fillings for new variation:

1.5 bricks of cream cheese, softened (12 ounces total), I use organic
1 Tablespoon garlic powder
2 medium sized jalapeño peppers, diced small (or more if you want it to have more of a kick)
About 3 green onions, chopped, or more for more flavor
1 cup or more dried organic cherries or cranberries
1/2 teaspoon sea salt
Optional: chopped bacon!
1/4 cup chopped nuts of choice, I like to use pistachios

Instructions

Preheat oven to 400*. Place 24 wonton wrappers in your mini muffin pan. Just tuck the sides a bit so they sit down in there, they don't have to be perfect.
Prebake the wontons for 7 minutes, watch them in case your oven is hotter than mine.

Original recipe instructions:

Next add the cube of brie cheese in the bottom, and then add a small dollop of mango chutney, about 3/4 teaspoon. Too much and it's too sweet, not enough and the flavor isn't as tasty. Now sprinkle the jalepenos on evenly. Use more if you like a little more kick. Divide the nuts evenly between the 24 cups.
Cover loosely with foil and bake for 8 minutes or until filling is hot. If all of the wontons are not golden brown and crispy, uncover and bake a little longer. You may need to put pieces of foil on any areas that are done more than others. Again, watch closely so they don't burn.

New variation instructions:

Mix the filling ingredients together (all except the nuts), and put about 2 Tablespoons in each cup, going back to add more if you have some left. Sprinkle nuts on the top.
Cover loosely with foil and bake for 8 minutes or until filling is hot. If all of the wontons are not golden brown and crispy, uncover and bake a little longer. You may need to put pieces of foil on any areas that are done more than others. Again, watch closely so they don't burn.