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Southwestern Won Tons
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Recipe Information
New twist on appetizer

Nick Sundberg at Tipomatic.com

Serves/Makes:4 dozen

  • 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)
  • 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.

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