Green Chile Wontons
A new take on Jalapeno poppers. Cheese and green chilies stuffed inside wonton wrappers and cooked until golden.
Yield
16 servingsPrep
45 minCook
5 minReady
90 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
monterey jack cheese
shredded |
|
| ⅔ | cup |
green chili peppers
green, diced |
|
| ⅓ | cup |
jalapeño pepper
|
*
|
| 1 | pound |
wonton wrappers
thawed |
|
| 1 | each |
peanut oil
as needed for frying |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
monterey jack cheese
shredded |
|
| 158 | ml |
green chili peppers
green, diced |
|
| 79 | ml |
jalapeño pepper
|
*
|
| 453.6 | g |
wonton wrappers
thawed |
|
| 1 | each |
peanut oil
as needed for frying |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
In a medium bowl, combine cheese, chilies, and peppers until thoroughly mixed.
Working with one wonton skin at a time, spoon about 1½ teaspoons of the cheese and chilies mixture in center of each wonton.
Moisten edges of wonton lightly with water.
Fold wonton in half to form a triangle, pressing edges together to seal.
Repeat procedure with remaining wonton skins and cheese mixture.
Refrigerate for about 20 minutes.
Fry stuffed wontons in a small amount of hot oil (375 degrees F) until golden brown, turning once.
Drain on paper towels.
Sprinkle with salt. Serve with avocado dip.
