# What You'll Need:
→ Wonton Cups
01 - 24 wonton wrappers
02 - 2 tablespoons vegetable oil, for brushing
→ Cranberry Jalapeño Filling
03 - 1 cup fresh cranberries, chopped
04 - 1 jalapeño, seeded and finely diced
05 - 1/4 cup green onions, finely sliced
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup granulated sugar
08 - 1 tablespoon lime juice
09 - 1/8 teaspoon salt
10 - 8 ounces cream cheese, softened
# How to make it:
01 - Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin to prevent sticking.
02 - Press one wonton wrapper into each muffin cup, forming a cup shape, and brush lightly with vegetable oil.
03 - Bake wonton wrappers for 8 to 10 minutes until golden brown and crisp. Remove trays from oven and allow cups to cool.
04 - In a medium bowl, combine chopped cranberries, diced jalapeño, sliced green onions, cilantro, sugar, lime juice, and salt. Stir thoroughly to blend flavors and refrigerate for 10 to 15 minutes.
05 - Spread approximately 1 teaspoon of softened cream cheese into the base of each cooled wonton cup.
06 - Add a generous teaspoon of the cranberry jalapeño filling over the cream cheese in each cup.
07 - Present immediately, or cover and refrigerate until ready to serve for optimal freshness.
