| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Tex-Mex |
Appetizers, Tex-mex, Cheese/eggs |
72 |
Servings |
INGREDIENTS
| 4 |
c |
Monterey Jack cheese;shred |
| 2/3 |
c |
Green chiles; diced |
| 1/3 |
c |
Jalapeno peppers |
| 1 |
lb |
Frozen wonton skins;thawed |
| 1 |
|
Peanut oil |
|
|
Salt |
INSTRUCTIONS
Combine cheese, chiles, and pepper; stir well. Working with one wonton skin
at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton.
Moisten edges of wonton lightly with water. Fold wonton in half to form a
triangle, pressing edges together to seal. Repeat procedure with remaining
wonton skins and cheese mixture. Chill 20 min. Fry wontons in a small
amount of hot oil (375) until golden brown, turning once. Drain on paper
towels. Sprinkle with salt. Serve with avacado dip. Yield: 6 1/2 doz. LISA
CRAWELY TSPN00B
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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