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.