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Gold Rush Sriracha Almond Cups

Cook Time:
55 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat11g
Total Carbohydrates15g
Dietary Fiber2g


  • Olive oil cooking spray
  • 36 round potsticker wrappers
  • 2 tablespoons butter
  • 1 cup fresh corn kernels
  • 1 cup minced onion
  • 1/3 cup minced red bell pepper
  • 1 (4-oz.) can diced green chiles
  • 1 1/4 cups shredded chipotle Cheddar or Mexican blend cheese
  • 2 teaspoons Mexican blend seasoning
  • 3 eggs


  1. Preheat oven to 400°F and coat 36 mini muffin cups with nonstick cooking spray. Press a won ton wrapper into each cup, pressing firmly into thebottom.

  2. Melt butter in a medium skillet over medium heat. Add corn and onion and cook for 10 minutes, stirring frequently. Stir in chiles and bell pepper. Place equal amounts of cheese and corn mixture into each cup. Beat together Almond Breeze, seasoning and eggs and carefully pour into cups. Chop Blue Diamond Sriracha Almonds coarsely and sprinkle on top.

  3. Bake for 15 minutes, tenting with foil if tops brown too quickly. Garnish with guacamole, salsa and cilantro, if desired.

Made with these products:

Sriracha Almonds
Sriracha Almonds
Unsweetened Original Almondmilk
Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk


Optional toppings: Guacamole, salsa and snipped fresh cilantro

Makes 36 appetizers

Breeze Guacamole: Puree 1 ripe avocado, 1/4 cup Almond Breeze, 1/4 cup fresh cilantro leaves, 1/2 teaspoon Mexican seasoning blend and 1 clove garlic in a small blender or food processor until smooth.