Preheat oven to 350 degrees. Brush mini-muffin pans with olive oil or spray with Pam. Press wonton skins into each cup. Bake about 10 minutes or until tops are golden brown. Remove from oven and let them cool.
Heat a fry pan over medium high heat. Once the pan is hot, add neutral oil such as olive oil or canola. Add the chopped bell pepper, chopped onion and sautee until the vegetables are turning tender. Remove vegetables to a plate.
Add shrimp to the pan and sautee for about two minutes or until cooked through.
Remove shrimp to a cutting board and cut into small pieces.
In a large bowl, combine cooked shrimp, roasted bell peppers, onion, cilantro, chipotle pepper, chipotle sauce and cheese.
Remove skins from muffin pan and while holding each skin in your hand, using a spoon fill with shrimp mixture. A grapefruit spoon works well here.
Once filled, return each one to their slot in the muffin pan. Bake 7 - 10 minutes or until cheese is melted.
Skins and filling may be prepared in advance and assembled just before baking. Egg roll wrappers will work also. Just cut them into 4 equal squares.
Makes 30 pieces. To make this even easier, I used jarred roasted red bell pepper.