24 wonton wrappers
Refrigerated butter-flavored spray
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat ricotta cheese
1 can (4 ounces) chopped green chilies, well drained
1 tablespoon minced chives
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 tablespoons sliced ripe olives
Press the wonton wrappers into miniature muffin cups coated with cooking spray, forming a cup.
Spritz with butter-flavored spray. Bake at 350° for 8-9 minutes or until edges are golden.
In a small bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups.
Top with olives. Bake for 10 minutes longer or until golden brown and bubbly. Serve warm.
Yield: 2 dozen.