Ingredients
- 2 15 oz cans whole kernel corn, drained
- ½ cup celery, chopped
- ½ cup green onions, sliced
- ¼ cup jalapeños, chopped small
- ¾ cup mayonnaise
- ¾ cup sour cream
- 4 cups Pepper Jack cheese, grated
- 14 oz package wonton wrappers
- 9 ¾ oz bag chili cheese corn chips, coarsely crushed
Instructions
- Preheat oven to 350° and spray 2 muffin pans with non stick spray. Set aside.
- Add drained corn, celery, onions, jalapeños, mayo and sour cream to a medium mixing bowl. Stir to combine.
- Stir grated cheese into corn mixture, set aside.
- Take two wonton wrappers and lay on top of each other (making a star) then place into muffin pan. Continue with remaining wrappers.
- Add a heaping tablespoon of corn filling into each wonton wrapper.
- Once filled, place in oven and bake for 18-20 minutes or until each wonton is browned and filling is hot and bubbly.
- Remove from oven, add crushed corn chips to the top of each wonton and serve hot.
