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Loaded Nacho Cups

Raven Higheagle


If these aren’t a must-have at your Super Bowl party, then nothing is. I’ve covered all the essentials: creamy cheese sauce with just a touch of heat, hearty black beans, tangy diced tomatoes and cilantro, fresh scallions, and crispy bacon. Imagine all these flavors coming together in the perfect bite (or two bites perhaps). No more soggy nachos where you worry about getting the topping-less chips; every Loaded Nacho Cup is filled to the brim with cheese and toppings.


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Makes 24 Cups
15 Min
10 Min


  • 24
    wonton wrappers
  • ·
    olive oil, for brushing
  • 2 Tbsp
  • 2 tsp
    minced garlic
  • 2 Tbsp
    all-purpose flour
  • 2 c
    heavy cream
  • 1 c
    shredded pepper jack cheese
  • 1 c
    shredded sharp cheddar cheese
  • 1/2 c
    shredded mozzarella cheese
  • 1 c
    black beans, drained and rinsed
  • 1/2 tsp
  • 1 can(s)
    ro-tel lime diced tomatos and green chilis drained
  • 4 slice
    cooked bacon, crumbled
  • 1/4 c
    fresh chopped scallions
  • ·
    fresh cilantro leaves, for garnish

How to Make Loaded Nacho Cups


  1. Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
  2. Lightly brush wonton wrappers with oil then press into tin, shaping them to the inside of the tin so they form cups. It doesn’t have to be perfect.
  3. Bake 10 minutes or until golden brown.
  4. Meanwhile, melt butter in a medium saucepan over medium heat.
  5. Add garlic and whisk in flour until free of lumps. Immediately pour in cream, continuously whisking, until smooth.
  6. Cover and let simmer until thickened, about 10 minutes. If it starts to boil, turn heat down.
  7. Whisk in the cheeses until completely melted.
  8. Turn off heat and fold in beans and salt.
  9. Spoon a generous tablespoon of sauce into each baked cup so that it’s full.
  10. Top each cup with some tomatoes, bacon, scallions, and cilantro leaves.
  11. I recommend leaving bacon off half for vegetarians and non-bacon eaters at your party.
  12. Serve immediately.

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