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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing take-off on my favorite Mexican entree. Ingredients:
1/2 cup mayonnaise |
1/2 cup sour cream |
2 ounces cream cheese, softened |
2 tablespoons minced fresh cilantro |
1 tablespoon chopped chipotle pepper in adobo sauce |
6 ounces uncooked chorizo or johnsonville® hot ground sausage |
2 cups crumbled queso fresco |
1/4 cup enchilada sauce |
1/4 cup chopped green chilies |
1 package (12 ounces) wonton wrappers |
oil for frying |
Directions:
1. For dipping sauce, in a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving.
2. Crumble chorizo into a large skillet; cook for 6-8 minutes over medium heat or until fully cooked. Drain. Stir in the queso fresco, enchilada sauce and chilies.
3. Position a wonton wrapper with one point toward you. Place 2 teaspoons of filling in the center. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
4. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with dipping sauce. Yield: 4 dozen.
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