- 1 (9 ounce) box Green Giant® frozen spinach
- 24 wonton skins (about 3 1/4-inch) squares
- 1 (7 ounce) can Old El Paso® Chopped Green Chiles
- 1/3 cup reduced-fat mayonnaise or salad dressing
- 3/4 cup finely shredded Monterey Jack and Cheddar cheese blend
- Heat oven to 350 degrees F. Cook spinach as directed on box. Drain; set aside to cool.
- Place 1 wonton skin in each of 24 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
- Meanwhile, squeeze all excess water from spinach; place in large bowl. Stir in green chiles, mayonnaise and 1/4 cup of the cheese; mix well.
- Spoon about 1 tablespoon spinach mixture into each wonton cup. Sprinkle each with 1 teaspoon remaining cheese. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups; serve warm.