Saturday, May 19, 2012

Southwestern Wontons

Southwestern Wontons

Today I've got a little twist on the Asian wonton. This time I'm going with a southwestern twist. Ever since I went to Tucson a couple of years ago I can't get enough of that TexMex, southwestern flair and these wontons are just the ticket.

These wontons are easy to make and they don't really take a lot of time either. You can even get the wontons made up ahead of time place them in the fridge and cook them later.

When making these wontons you have to think ahead a little though. I had cooked a couple of chicken breasts in my mini crockpot (one of the best little gifts I've ever gotten) the day before and then shredded it and put it in the fridge. That way it was ready to go when assembling them.

I did make these on the same day I made the Orange chicken, but we had plenty of them left over for the next couple of days. My family was happy to heat them up in the microwave for a little snack.

Also be aware that you will have left over black beans to deal with. I just used them up in another recipe, so don't worry you won't be able to get rid of them. You can add them to salads, Spanish rice, tacos or Southwestern egg rolls.

Southwestern Wontons
olive oil
1/4 C diced onion
1/4 C red bell pepper
1 garlic clove, minced
1/4 C frozen corn
1/4 C black beans, drained and rinsed
1 C shredded chicken
1/4 t pepper
1/2 C shredded cheddar cheese
2 T dry ranch dressing
a sprinkle or two of red pepper flakes
24 Wonton wraps
canola oil for frying

  1. Heat some oil in a frying pan over medium heat and saute onions and pepper for about 5 minutes. Add garlic and saute for 1-2 minutes.
  2. Add the corn, beans and chicken. Stir well to combine. Remove from heat and add pepper and stir in cheese and dry ranch dressing.
  3. Scoop about 1 teaspoon of chicken mixture into the center of wonton wrap. Wet two sides of wrap and fold over to form a triangle. Press out any air pockets so they seal well. 
  4. Heat oil in a pan. When oil is hot place a few wontons at a time into the oil. Cook about a minute per side or until golden brown and crispy. Place on a pan and put in a warm oven until ready to serve.

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