Monday, January 23, 2012

Crispy Southwestern Wontons

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  • 1 tbsp olive oil
  • 1/4 cup diced onion (I used frozen)
  • 1/4 cup diced red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup frozen corn kernels
  • 1/4 cup canned black beans, drained
  • 5 oz (1 cup) chicken, shredded
  • 1/4 tsp pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp (1/2 pkg) dry ranch dressing - see Buttermilk Dry Ranch Dressing Mix for an MSG-free version
  • 24-30 wonton wrappers
  • canola or vegetable oil for frying
  1. Heat olive oil in a large skillet over medium heat. 
  2. Add onions and saute for 5 minutes. 
  3. Add bell pepper and saute for 5 more minutes. 
  4. Add garlic and saute for 1 minute. 
  5. Add corn, beans, and chicken and stir to combine. Remove from heat.
  6. Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing. 
  7. Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat. 
  8. Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. 
  9. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets. 
  10. When the oil is hot (I placed a very small piece of chicken (about the size of a thumbnail) in the oil and waited until it started bubbling good), place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy.
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