On Line Cookbook
Southwestern Won Tons
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
New twist on appetizer

Source:
Nick Sundberg at Tipomatic.com

Serves/Makes:4 dozen

Ingredients
  • 1 package won ton skins
  • 2 cups (475 ml) Monterey Jack cheese, grated
  • 1/4 cup (60 ml) Parmesan cheese, grated
  • 1/4 cup (60 ml) mild green chilies, chopped
  • 2 cups (475 ml) flour
  • Oil for frying
  • Sauce:
  • 2/3 cup (150 ml) mayonnaise
  • 2 tbsp (30 ml) hot sauce
  • 2 tsp (10 ml) cilantro (optional)
Preparation
  • Mix cheeses and chilies.
  • Place a won ton skin facing you in a diamond shape.
  • Place 1/2 tsp (2 ml) of mix in the center.
  • Fold in the two side points until slightly overlapping.
  • Dab with a little water.
  • Bring the bottom point to the center, dab with water and roll into an egg-roll shape.
  • Place in a bowl with the flour.
  • Keep rolling until you are out of mix.
  • Place on a sheet pan and freeze.
  • When frozen, transfer to freezer bags.
  • To cook, fry at 375 degrees (200 C.) for about three minutes or until starting to brown.
  • Serve with the sauce for dipping.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.