Crispy Southwestern Wontons

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Ingredients:

• 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

 Directions:

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.

(Courtesy of :  Kevin and Amanda's Crispy Southwestern Wontons)

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