Crispy Baked Veggie Wontons

At the end of 2015, I made a goal to myself to start cooking more. Mr. A and I had found ourselves in a restaurant rut. My 20 hour a week job has morphed into a 50 hour a week job, my blog still needs love, and Mr. A has two jobs. Needless to say, cooking has taken the back-burner. It's so much easier to pick up a takeout menu, or stop by Chipotle, than it is to cook a meal with a four year old wrapped around your leg and work and laundry piling up. So instead of cooking elaborate meals, I've rebooted my relationship with simple, easy to cook meals, like these Veggie Wontons.

3 months into the new year and Veggie Wontons are still one of my favorite recipes of the year, so far. They're incredibly simple to make, but they are impressive to look at (and eat) once you're done. Plus they look like you actually spent a bit of time working on them ::Spoiler Alert: they only take about 15 minutes::

Still, one of the best things about these Wontons is that you can fill it with whatever you want. For this recipe, chose to only use veggies, but if you're in a carnivorous mood, you can fill it with chicken, steak, even shrimp. The possibilities are endless.

Now let's get down to the reason you're here!

INGREDIENTS

Wonton wrappers
Cream cheese
Finely chopped peppers
Finely chopped broccoli
Mozzarella cheese

INSTUCTIONS

Start by preheating your oven to 350"f.

Now grab your wonton wrappers and spread a little cream cheese in the middle of them. Add a pinch of each veggie and sprinkle a little cheese. You will want to make sure not to over do it. They won't stay closed.

Bring two corners in and then press the middle in. Gently place on your baking pan and fold up the top of the triangles edge.. For me this helps it hold.Then once you are done making them, place in oven for about 5-10 minutes, until the wontons are golden.

Try not to forget or your tips burn. Take out and let cool. Serve them up with a bowl of Pineapple Jasmine Fried Rice, or use them as appetizers with a side of ranch or salsa.

As always, if you enjoyed this recipe, please feel free to Retweet on Twitter to share with friends, or Re-pin on Pinterest to save for later!

Until next time!