Warm Cheese and Vegetable Won Ton Cups

Prep time: 15 minutes 

Cook time: about 30 minutes total

36 square won ton wrappers

1 tablespoon vegetable oil

1/2 cup cream cheese

1 cup coarsely chopped mushrooms

3/4 cup chopped water chestnuts 

1/2 cup chopped red bell pepper

1/4 cup sweet chili sauce

1 tablespoon soy sauce

1/2 cup coarsely chopped baby bok choy

2 large or 3 small green onions, sliced

2 cloves garlic, minced

1/4 cup slivered almonds, toasted

Preheat oven to 350°F. Spray won ton wrappers on both sides with nonstick cooking spray or brush very lightly with vegetable oil. Press into 36 mini muffin cups, pressing all the way into the bottom. Bake for 10 to 12 minutes or until lightly browned; remove from oven and increase temperature to 400°F. Place about 3/4 teaspoon cream cheese in each cup and set aside. Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook for a few minutes, stirring frequently. Add water chestnuts and bell pepper and cook until excess liquid has cooked off. Stir in sweet chili sauce and soy sauce and cook for 2 minutes more. Stir in bok choy, green onions and garlic; remove from heat. Spoon equal amounts of mixture into won ton cups and bake for 10 minutes. Sprinkle with almonds and serve immediately. Makes 36 appetizers.