If you tuned in to KISS or WUTQ radio yesterday, then you had to suffer through me teasing you with my Loaded Nacho Cups. You even had to sit there while all the guys at the station devoured them and raved. But I promised I’d deliver the recipe to you guys the next day, just one lousy day you had to wait. And I kept my promise, didn’t I?
Here’s what I love about these cuties (besides the fact that they’re delicious): you get every component of loaded nachos in one powerful bite. Plus, by skipping the dip, you don’t to worry about “that guy” who double dips.
If these aren’t a must-have at your Super Bowl party, then nothing is. I’ve covered all the essentials: creamy cheese sauce with just a touch of heat, hearty black beans, tangy diced tomatoes and cilantro, fresh scallions, and crispy bacon. Imagine all these flavors coming together in the perfect bite (or two bites perhaps). No more soggy nachos where you worry about getting the topping-less chips; every Loaded Nacho Cup is filled to the brim with cheese and toppings.
And as I explained to the boys at the radio station, these fancy-looking things are outrageously simple to make. In fact, I whipped them up in about 30 minutes. You’ll just need a handful of ingredients to create the most impressive snack at the party, and everyone will be blown away.
Incredulously, they’ll ask, “You made these?”
And smugly, you’ll reply, “Sure did.”
Soggy nacho platter…or crispy, crunchy cheese-filled perfection with all the fixings? Sounds like a no-brainer to me.
A Few Tips Before You Get Cooking:
- If you want to make these even easier, you can skip making the cheese sauce and just fill them with the fresh shredded cheeses instead. Just pop ‘em back in the oven, covered, for about 5 minutes to melt the cheese. Then go ahead and pile on those toppings.
- I’ve got these loaded up pretty well, but there are many more possibilities: sour cream, diced onion, black olives, diced jalapenos, you name it.
- These passed the leftover test, so never fear if you have extras.
- You can use double pepper jack and skip the mozzarella if you want extra kick.
- Don’t like cilantro? You can buy Ro-tel without it.
Loaded Nacho Cups
By The Smart Cookie Cook
Yield – 24 cups
- 24 wonton wrappers
- Olive oil, for brushing
- 2 tbsp. butter
- 2 tsp. minced garlic
- 2 tbsp. all-purpose flour
- 2 cups heavy cream
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup black beans, drained and rinsed
- ½ tsp. salt
- 1 can Ro-tel Lime Diced Tomatos and Cilantro, drained
- 4 strips cooked bacon, crumbled
- ¼ cup fresh chopped scallions
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
- Lightly brush wonton wrappers with oil then press into tin, shaping them to the inside of the tin so they form cups. It doesn’t have to be perfect.
- Bake 10 minutes or until golden brown.
- Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and whisk in flour until free of lumps. Immediately pour in cream, continuously whisking, until smooth. Cover and let simmer until thickened, about 10 minutes. If it starts to boil, turn heat down.
- Whisk in the cheeses until completely melted. Turn off heat and fold in beans and salt. Spoon a generous tablespoon of sauce into each baked cup so that it’s full. Top each cup with some tomatoes, bacon, and scallions. I recommend leaving bacon off half for vegetarians at your party.
- Serve immediately.