If you love party appetizers, little smokies are a classic for a reason. Over the years we’ve tried many variations — from the nostalgic slow-cooker version with grape jelly and chili sauce, to crescent-wrapped pigs in a blanket and bacon-wrapped smokies glazed with brown sugar. Recently I discovered a simple, fresh way to use leftover wonton wrappers: Cheesy Little Smokie Cups. They’re easy to make, portable, and the combination of crispy wonton, tangy barbecue sauce and melted cheddar is impossible to resist.
These bite-sized cups start in a hot oven. Preheat to 425°F, then nestle wonton wrappers into a standard muffin tin so each wrapper forms a little cup. A short bake — just a few minutes — crisps the edges and gives the wrappers structure. You’ll need to bake in batches if your tin only holds a dozen, because the recipe makes two dozen cups total.
For the filling, combine cooked little smokies with your favorite barbecue sauce and a good-quality cheddar cheese. I used a brand of smokies that were slightly longer than typical, so I cut them in half for perfect bite-sized pieces; if your smokies are already small, keep them whole. Mix the smokies, barbecue sauce and about half of the cheese until everything is evenly coated, then spoon the mixture into the prepared wonton cups so each one gets a generous portion.
Top each cup with the remaining cheddar and return them to the oven briefly — just enough to melt the cheese and warm the filling. The finished cups are crisp on the outside with a sticky, savory interior. They’re the kind of appetizer that disappears fast, so plan accordingly if you’re serving them at a party.
These little bites are endlessly adaptable. If you want to make them richer, stir in chopped cooked bacon or a spoonful of cream cheese with the barbecue mixture. For extra heat, add a pinch of cayenne or a few dashes of hot sauce. To keep things lighter, choose a reduced-fat cheese or swap in a smoky gouda for a different flavor profile. No matter which variation you pick, the method stays the same and the result is a crowd-pleasing handheld snack.
If you’re hosting a gathering, double the batch — they vanish quickly. Serve them fresh from the oven so the wonton shells stay crisp and the cheese is oozy. They make a great addition to any appetizer spread alongside dips, veggies, and other finger foods.
INGREDIENTS
- 24 ounces little smokies (cut in half if they are long)
- 3/4 cup barbecue sauce of your choice
- 1 cup cheddar cheese, divided
- 24 wonton wrappers
DIRECTIONS
- Preheat your oven to 425°F (220°C).
- Cook the little smokies according to the package instructions, then drain any excess liquid.
- Place wonton wrappers into a muffin tin, pressing each wrapper gently to form a cup. Bake for 3–5 minutes, or until the edges are golden and crisp. Work in batches if needed to make all 24 cups.
- In a bowl, combine the cooked little smokies with 3/4 cup barbecue sauce and half of the cheddar cheese. Stir until the smokies are well coated.
- Divide the smokie mixture evenly among the pre-baked wonton cups.
- Top each cup with the remaining cheddar cheese.
- Arrange the filled cups on a baking sheet and bake for 3–4 minutes, until the cheese is melted and bubbly. Serve warm.
Recipe from
CenterCutCook