Tex Mex Won Tons Recipes

EASY TEX MEX WONTONS

Steps:

• Mix sausage and chili's together.
• Wet the edges of each wonton wrapper (working one at a time).
• Place a spoonful of the pork mixture in the center of each wonton and seal.
• Heat oil to 350 degrees. (To test oil for readiness, drop a wonton in and if it starts to bubble you are ready to go!).
• Fry to golden brown.
• Serve with your favorite CHEESE DIP and a cold beer! Yummy!

FRESH-MEX CORN WONTONS

Steps:

• Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.
• Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
• Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl.
• Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
• Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it).
• Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip.

TEX MEX WON-TONS

Steps:

• Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
• Drain off fat.
• Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
• Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
• Fold side corners over filling, forming an envelope shape.
• Roll up remaining corner, moisten point with water and seal.
• Fry in hot oil (375°) about 1 minute per side.
• Drain, serve warm with salsa.
• These can also be frozen after cooking.
• Re-heat at 350° for 10-12 minutes.

CHICKEN TACO CUPS

Steps:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

TEX-MEX WON TONS

Steps:

• Cook ground chuck, onion, green pepper. Drain. Stir in beans, cheese, catsup, chili powder and cumin. Mix well.
• Put a generous tsp. of meat on a wrapper and fold like an envelope. Moisten point and seal.
• Fry a few at a time in hot oil (375 degrees) about 1 minute on each side. Serve with taco sauce.