These shrimp cups are my mom's new favorite thing to make. She brought then for the cookie swap and has made them several times since. Don't let the Chipolte scare you, they really are not spicy and it only adds to the flavor. The mixture can be made the night before and added the wonton wrappers in a muffin tin right before baking. I would not suggest prepareing the cups until right before baking as the wontons may get soggy.

Chipolte Shrimp Cups (Cooking Light)

36 wonton wrappers
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
1 cup chopped cooked shrimp
1 cup chopped bottled roasted red bell peppers
1 cup bottled chipotle salsa
1/2 cup chopped green onions

Preheat oven to 350º.

Fit 1 wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups.

Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.