Chiles Rellenos Cups

I do believe I need to stuff several of these into my head immediately.

• Ready In: 30 mins
• Yields: 24 cups

Ingredients

•  cooking spray
• 24  wonton skins
• 1  cup cheddar cheese, shredded
• 1⁄3 cup ricotta cheese
• 1⁄4 cup  canned green chili, drained and chopped
• 2  tablespoons  hot sauce, more if desired
• 1  teaspoon scallion, minced
• 1⁄4 teaspoon cumin
• 48  sliced ripe olives, black
•  pimentos, sliced (to garnish) (optional)

Directions

1. Spray two miniature muffin tins with cooking spray.
2. With a 3-inch cookie cutter, cut wonton skins into circles.
3. Place one circle in each muffin cup; mold it to the cup. (You could leave them square as well, but they fit better circular.).
4. Spray lightly with additional cooking spray.
5. Bake at 350ºF. for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s).
6. Combine cheeses, chiles, hot sauce, green onion, and cumin in medium bowl; mix well.
7. Fill each cup with 2 tsp of the cheese filling and top each with two olive slices.
8. Bake for 10 minutes or until bubbly.
9. Top with pimento and serve warm.