Green Chile Wontons With Pineapple Salsa |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This recipe was printed in a local dining guide. They were great at the Super Bowl party! Ingredients:
1/4 cup red onion, diced |
1 large jalapeno, seeded and diced |
2 -3 green onions, diced |
1/4 cup red bell pepper, diced |
1/2 medium fresh pineapple, peeled,cored and diced or |
1 (20 ounce) can pineapple chunks, draned and diced |
1/4 lb cheddar cheese, shredded |
1/4 lb monterey jack cheese, shredded |
3 -4 long green chilies, roasted,peeled,seeded and diced |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon cumin |
1 -2 clove garlic, minced |
24 egg roll wraps, each 2 x 2 inches |
flour, for dusting |
vegetable oil, for deep frying |
Directions:
1. In a medium size bowl, combine all the ingredients for the salsa.
2. Stir in blend, cover and refrigerate several hours.
3. In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently.
4. Place the egg roll skins on a clean surface or cutting board.
5. 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.
6. Fold into a triangle, dampen the edges, and press them together.
7. Dust with flour and deep fry in 3 inches of hot oil until golden brown.
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