Baja Tuna Melt Cups

Baja Tuna Melt Cups

  • 24 wonton wrappers
  • 24 squares of sharp cheddar cheese cut to fit muffin cups up to 1/4″ thick
  • nonstick cooking spray

Wonton Cup Filling

  • 1 4 oz. can StarKist® Albacore Tuna, drained
  • 1 cup sweet corn, rinsed and drained
  • 1 cup black beans, rinsed and drained
  • 1 4 oz. can green chilies
  • 1 shallot, chopped
  • 1 teaspoon chili pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • dash – 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small red bell pepper, chopped
  • 3 garlic cloves, minced

Easy Broccoli Mango Slaw

  • 2 cups prepared broccoli slaw
  • 1 mango, diced
  • 1/4 cup cilantro, minced
  • 1 tablespoon lime juice

Optional Garnishes

  • sour cream
  • tomatoes
  • salsa
  • fresh lime
  1. Preheat oven to 375F degrees.
  2. Spray the wells of 2 12-count muffin tins with non-stick spray. Press a wonton wrapper into each well and bake for 5 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add all of the Wonton Filling ingredients EXCEPT the red bell peppers and garlic and cook for 3 minutes then add red bell pepper and garlic and cook an additional 2 minutes. Taste and additional cayenne, salt, pepper to taste.
  4. Scoop about 2 tablespoons of filling into each wrapper and top with a slice of cheese. Bake an additional 5-7 minutes or until cheese is melted and wonton wrappers are crispy.
  5. Meanwhile, add all of the Mango Broccoli Slaw ingredients to a medium bowl and toss to combine.
  6. Top baked Baja Tuna Melt Cups with Mango Broccoli Slaw, sour cream and any additional garnishes.
  7. Best served warm.