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1
Preheat oven to 350 degrees .
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2
Lightly spray a miniature muffin pan with vegetable oil spray.
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3
Wonton cups: Take the wonton skins out of the refrigerator about 10 minutes before you need to use them.
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4
They break too easily when cold.
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5
Using a tart shaper, press the skins gently into the prepared muffin pan.
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6
Ensure that the folds dont fall into center of each cup, pressing back against the sides so that the cup is as large as possible.
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7
Bake the skins at 350 degrees for 7 minutes exactly, turning them halfway through if your oven doesn't bake evenly.
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8
Be careful, as they can brown and burn very quickly.
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9
NOTE: Darker pans will brown the skins more quickly than silver ones.
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10
If making ahead, put the cups in zipper plastic bags once cool, but do not seal them as the cups will get softer.
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11
Sausage filling: Take the sausage out of the casings (if not loose).
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12
Place sausage in a large, deep skillet.
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13
Cook over medium high heat until evenly brown.
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14
Drain and remove from heat.
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15
NOTE: Sausage is hard to break up into small pieces when cooking, so do as much as you can, then once browned and drained, put the sausage into a food processor and pulse a few times to create small chunks.
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16
Place sausage in a large bowl and stir the Colby/Jack cheese into the warm sausage to melt.
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17
Stir in salsa and relish.
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18
Place a heaping tablespoon of the sausage mixture into each baked wonton cup.
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19
Dollop each with approximately 1 tablespoon sour cream.
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20
The easiest method to do this is with a cookie press or icing decorator.
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21
Sprinkle with chopped scallions (green part only).
