I ganked the idea for green chile chickpea tortilla cups from Vegan Dad, but with one major change -- I was too lazy to make or buy tortillas, so I used wonton wrappers instead.
Until tonight I had completely forgotten that I used to use wonton wrappers as cups for everything, from mini breakfast quiches to a baked stirfry appetizer. Why did I ever stop? They have a delicate crispness that pairs well with almost anything.
As for the filling, I wish I would have spiced the chickpea and chile mixture a little more. It was a tad too mild for my taste. Otherwise, delicious.
This was my first time using Tofutti cheese in a recipe. I wouldn't really want to eat it plain, but I was impressed by how well it melted and the fact that it didn't taste like crayons.
I served the wonton cups with a cup of this posole/tortilla soupish concoction I invented over the weekend. Basically, it's just a spicy, zesty vehicle for hominy and lots of veggies.
Also, avocados are lovely and plentiful right now, and I have a big pile of them from the farmers market. This will obviously help me achieve my goal of eating one avocado every single day for the rest of my life. Yummy.