LOUISVILLE'S GREEN CHILI WONTONS
These are incredible. From The Bristol Bar & Grille in Louisville, Kentucky. They won't last long!!!
Provided by Cabhorn
Categories Lunch/Snacks
Time 16m
Yield 18 Wontons, 4 serving(s)
Number Of Ingredients 10
Steps:
- Green Chili Wontons.
- Blend the green chilis, jalepeños and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
- Deep fry in 350-degree oil for one minute.
- (Makes 18 wontons).
- Guacamole Dipping Sauce.
- Mash the avocados and blend all ingredients thoroughly.
- Makes about 1 cup.
Nutrition Facts : Calories 796.6, Fat 66.6, SaturatedFat 26.4, Cholesterol 109.1, Sodium 833.7, Carbohydrate 24.4, Fiber 11, Sugar 5.1, Protein 31.9
GREEN CHILI WONTONS
I got this recipe from a cookbook called Best American Recipes. The time for preparing and cook are a guess. Chill time is not included in prep. time. They cook in about 3-4 minutes.
Provided by bullwinkle
Categories High Protein
Time 29m
Yield 6 1/2 dozen
Number Of Ingredients 6
Steps:
- Combine the cheese with both peppers; stir well.
- Prepare 1 wonton skin at a time.
- Spoon about 1 1/2 teaspoons of cheese/chile mixture in the center of wonton skin.
- Lightly moisten the edge of the wonton skin and fold in half to make a triangle pressing edges to seal.
- Repeat with remaining wonton skins and cheese mixture.
- Chill for 20 minutes.
- Heat peanut oil to 375*.
- Fry wontons in hot oil until golden brown, turning once.
- Drain on paper towel and sprinkle with salt.
- Serve with avocado dip.
GREEN CHILE WONTONS WITH PINEAPPLE SALSA
Make and share this Green Chile Wontons With Pineapple Salsa recipe from Food.com.
Provided by PaulaG
Categories Healthy
Time 40m
Yield 24 appetizers
Number Of Ingredients 16
Steps:
- In a medium size bowl, combine all the ingredients for the salsa.
- Stir in blend, cover and refrigerate several hours.
- In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently.
- Place the egg roll skins on a clean surface or cutting board.
- Lightly wet the edges with a small amount of water, and place a heaping teaspoon of the cheese filling in the center of each skin.
- Fold into a triangle, dampen the edges, and press them together.
- Dust with flour and deep fry in 3 inches of hot oil until golden brown.
Nutrition Facts : Calories 157.8, Fat 3.6, SaturatedFat 2, Cholesterol 12.1, Sodium 287.6, Carbohydrate 25.8, Fiber 1.2, Sugar 5.8, Protein 5.9
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