until the wonton edges are deep golden brown and crisp and the filling is hot and bubbly. If your oven has hot spots, rotate the pan halfway through for even browning.
Let the wonton cups cool in the pan for about 5 minutes. This helps the filling set up slightly so it doesn’t spill out when you lift them. Use a small offset spatula or butter knife to gently loosen the edges and lift each cup onto a serving platter.
Repeat the process with the remaining wonton wrappers and filling if your muffin pan only holds 12 cups. Serve warm or at room temperature. Arrange them close together on a white serving platter so the golden edges and creamy centers are front and center—just like at that backyard cookout where they disappeared in minutes.
Variations & Tips
To change up the flavor, swap the salsa for chunky pico de gallo,
