Green Chile Wontons With Pineapple Salsa

  • In a medium size bowl, combine all the ingredients for the salsa.
  • Stir in blend, cover and refrigerate several hours.
  • In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently.
  • Place the egg roll skins on a clean surface or cutting board
  • 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
  • Fold into a triangle, dampen the edges, and press them together.
  • Dust with flour and deep fry in 3 inches of hot oil until golden brown.

Green Chile Wontons With Pineapple Salsa

By Kevin Published: October 5, 2012

  • Yield: 24 Servings
  • Prep: 25 mins

In a medium size bowl, combine all the ingredients for the salsa. Stir in blend, cover and refrigerate several hours. In a …

Ingredients

  • 1/4 cup red onion (diced)
  • 1 jalapenos (seeded and diced)
  • 2 1/2 green onion (diced)
  • 1/4 cup red bell pepper (diced)
  • 1/2 pineapples (fresh, peeled cored and diced)
  • 20 ozs pineapple chunks (draned and diced)
  • 1/4 lb shredded cheddar cheese
  • 1/4 lb shredded monterey jack cheese
  • 3 1/2 long green chilies (roasted peeled seeded and diced)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 1 1/2 cloves garlic cloves (minced)
  • 24 egg roll wraps (2 x 2 inches)
  • flour for dusting
  • vegetable oil (deep frying)

Instructions

  1. In a medium size bowl, combine all the ingredients for the salsa. Stir in blend, cover and refrigerate several hours. In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently. Place the egg roll skins on a clean surface or cutting board 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 Fold into a triangle, dampen the edges, and press them together. Dust with flour and deep fry in 3 inches of hot oil until golden brown.
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