Chicken And Cream Cheese Wontons Recipe 44

BAKED CHEESY CHICKEN WONTONS

Steps:

• Heat oven to 350 degrees F. Spray a sheet pan with nonstick cooking spray.
• While the oven is heating, combine cream cheese, green onions, chicken, cheese, Pace® Salsa Verde and mayonnaise in a mixing bowl. Stir until the ingredients are evenly incorporated.
• Fill a small bowl with tap water.
• Start assembling wontons by setting out 6 wonton wrappers at a time (place a damp paper towel over any wrappers you are not working with to prevent them from drying out). Fill each wonton wrapper with a heaping teaspoon of filling. Dip your fingers in water and run them along the edges of the wrapper. Bring the corners of the wrapper together and press along the seams to seal the filling inside. (Note: Don't worry if these aren't perfect - they'll still taste great!)
• Set assembled wontons on the prepared sheet pan, leaving a small amount of space between them. Continue until all of the wontons are filled.
• Spray the tops of the wontons with nonstick cooking spray (this will help them to crisp and turn golden).
• Bake until wontons are golden brown, 20 to 22 minutes.
• Serve with extra salsa of choice for dipping. Enjoy!

CREAM CHICKEN WONTONS

Steps:

• In a bowl, mix your ground chicken, cream cheese, green onions and seasonings until combined.
• Set up a rolling station with the wonton wrappers and a small dish of water.
• Place a wonton wrapper at an angle, so there is a corner pointing up.
• Place a heaping teaspoon of the filling (more if you want) in the center of the wrapper.
• Using your fingers, brush the entire edges of the wonton wrapper with a little bit of water. Fold the wrapper over the filling, making a triangle and then press the edges shut. If it doesn't seal good, brush the edges with a little more water.
• Take the two corners of the triangle (on the bottom of the triangle where the wrapper is folded over) and press them together. Use a little bit of water to make sure the corners stay stuck together, then fold them to one side, pressing them to the wonton. Repeat until all of the filling is gone.

CHICKEN & CREAM CHEESE WONTONS

Steps:

• Soften the cream cheese.
• Dice the chicken into small pieces (think cubed carrots). Brown along with the onions and garlic.
• Cool slightly. Drain off any juices.
• Add to the cream cheese and mix thoroughly. Place about a tablespoon into the center of a wonton wrapper and pinch closed at top. (Moisten slightly if you want a tight seal). Place in a mini-muffin pan to help hold the shape. Bake at 400 for about 14min or until the top edges darken.
• Makes 24 wontons/ 3 per serving

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

CHARMIE'S BUFFALO CHICKEN WONTONS

Steps:

• Mix the chicken with the hot sauce and garlic.
• Mix in the cream cheese until smooth.
• NOTE: all amounts are suggested; feel free to adjust to your personal preference.
• Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
• Heat oil to about 325º.
• Fry wontons, a few at a time, until lightly brown and crisp.
• Serve with bleu cheese or ranch salad dressing for dipping.
• NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.

BAKED JALAPENO CHICKEN AND CHEESE WONTONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time.
• Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons.
• Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray.
• Bake in preheated oven until the edges turn brown, 8 or 9 minutes.
• Serve warm with salsa or soy sauce.

BAKED CREAM CHEESE WONTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper.
• Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray.
• Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.

CHICKEN AND GOAT CHEESE WONTONS

Steps:

• Chop all ingredients, except the wonton wrappers, into a very fine mince. This is a good one for your food processor.
• Fold small amount into center of wonton wrapper. Seal all edges with water.
• Fry, a few at a time, at 350 degrees, approx 3 minutes. Drain on paper towel.

CREAM CHEESE WONTONS

Steps:

• Fill a large pot over medium-high heat with vegetable oil until the oil is 2 inches deep. Oil should be around 350 degrees F.
• In a mixing bowl, combine cream cheese, garlic powder, sugar and green onion.
• Place wonton wrappers on a clean, flat surface.
• Drop a teaspoon of cream cheese mixture in the middle of each wonton wrapper.
• Beat egg and brush the edges of the wonton wrappers with egg.
• Pinch the corners of each wonton wrapper together in the center.
• Place 6-8 wontons at a time in the hot oil, turning them as needed, until evenly browned (about 3-5 minutes).
• Carefully remove wontons from hot oil and place on a plate covered with a paper towel to absorb excess oil.
• Serve with sweet and sour sauce.