Easy Tex Mex Wontons Recipes
TEX MEX WON-TONS
These are tasty appetizers. If I'm planning on serving them to company, I make them ahead, freeze them and then re-heat them.
Provided by Hey Jude
Categories Southwestern U.S.
Time 1h30m
Yield 40 wontons
Number Of Ingredients 11
Steps:
- Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
- Drain off fat.
- Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
- Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
- Fold side corners over filling, forming an envelope shape.
- Roll up remaining corner, moisten point with water and seal.
- Fry in hot oil (375°) about 1 minute per side.
- Drain, serve warm with salsa.
- These can also be frozen after cooking.
- Re-heat at 350° for 10-12 minutes.
Nutrition Facts : Calories 49.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 5.9, Sodium 84.1, Carbohydrate 6.7, Fiber 0.5, Sugar 0.2, Protein 2.5
EASY TEX MEX WONTONS
It couldnt get simplier than this! Serve these with cheese dip and cold beers and be ready to be amazed!! Crispy, crunchy Tex Mex at its best....in a wonton!!
Provided by Cheeseburger in Par
Categories Pork
Time 27m
Yield 40 wontons, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Mix sausage and chili's together.
- Wet the edges of each wonton wrapper (working one at a time).
- Place a spoonful of the pork mixture in the center of each wonton and seal.
- Heat oil to 350 degrees. (To test oil for readiness, drop a wonton in and if it starts to bubble you are ready to go!).
- Fry to golden brown.
- Serve with your favorite CHEESE DIP and a cold beer! Yummy!
Nutrition Facts : Calories 182.5, Fat 15.1, SaturatedFat 5, Cholesterol 40.9, Sodium 362.7, Carbohydrate 2.4, Fiber 0.4, Sugar 1.3, Protein 9.1
FRESH-MEX CORN WONTONS
Hundreds of readers cooked with every kind of corn they could get their hands on for our June/July 2009 recipe contest: corn on the cob, creamed corn, cornmeal, corn oil, even dried corn husks. Elizabeth Spano from Lyndhurst, NJ, really gave the secret ingredient its due with her fresh corn wontons, Southwestern deep-fried pockets inspired by meals she ate during the eight years she lived in Arizona. She serves them with a zesty lime dip, made with cilantro from her own garden. ¿I like appetizers that I can eat in one or two bites,¿ says Elizabeth, who often makes her prize dish for friends. Her best tip: Treat the wonton wrappers like pastry dough and keep them in the fridge until you¿re ready to use them¿they¿ll be much easier to handle.
Provided by Food Network
Categories appetizer
Time 45m
Yield 36 wontons
Number Of Ingredients 11
Steps:
- Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.
- Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
- Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl.
- Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
- Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it).
- Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip.
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