Friday, April 19, 2013

Southwestern Wontons

  • 1 TBS olive oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup frozen corn kernels, minced
  • 1/4 cup black beans, drained
  • 1 cup shredded chicken
  • 1/2 tsp pepper
  • 1/2 cup shredded cheddar cheese
  • 2 TBS dry ranch dressing mix
  • 24 wonton wrappers
  • Canola or Vegetable oil for frying
Heat olive oil in a large skillet over medium heat. Add onions and salt and sauté for 5 minutes. Add bell pepper and cook for 5 more minutes. Add garlic and stir for 1 minute. Add corn, beans, and chicken and stir to combine. Move the chicken mixture to a bowl and season with pepper, stir in cheese and ranch dressing mix.

Scoop 1 tsp of chicken mixture into the center of each wonton wrapper. Rub some water on the two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any air pockets.

When the oil is hot, place 6 wontons in the oil to cook. Cook for 1 minute each side, or until golden and crispy.

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