Here we are- just a few days from Super Bowl Sunday! Are you ready for your party? What appetizer or snacks are you going to be bringing or sharing? Meagh and I have plenty of recipes to share. Have you tried our:
- White Trash Party Mix
- Puppy Chow
- Rosemary Parmesan Popcorn
- Caramel Corn
- Baked Potato Dip
- Mediterranean Dip
- Tex-Mex Pimiento Cheese Dip
- Dill Dip
- California Salsa
- Buffalo Chicken Bites
- Soft Pretzels with Jalapeño Dipping Sauce
Just a few ideas in case you haven’t been thinking about it 24/7 like some of us (ehhmm.)
I saw this recipe for Southwest Wontons a year ago and have been dying to make it ever since! It’s taken me a year because I was looking for a good opportunity to post about them. I should have made them sooner because they are so good! I actually made them twice because my first photo shoot was too dark. These wontons could be good dipped in just sour cream, but I went ahead and created my own chipotle lime dipping sauce that pairs perfectly with the wontons (if I do say so myself!)
As I have said before, I hate frying food- not even for health reasons, but because I am clumsy and how it makes the whole house smell like fried food. I wasn’t offended by this frying though because I only used about 1/2 inch of oil in my pan. Each wonton only fries for about a minute a side too so it’s really quick! I made the filling and dip ahead, then put the wontons together and fried them right before we were ready to eat them.
- 1 cup frozen corn, thawed
- ½ red pepper, seeded, ribbed and chopped
- ½ poblano pepper, seeded, ribbed and chopped
- ½ small yellow onion
- 1 block reduced fat cream cheese (8 oz), at room temperature
- kosher salt, to taste
- fresh cracked pepper, to taste
- 30-40 wonton wrappers
- Canola oil, for frying
- In a medium bowl mix together the first 5 ingredients. Add in salt and pepper to taste.
- Heat a skillet with about ½ inch of canola oil on medium-medium-high heat, depending on your stovetop (mine runs a bit slower to heat up then others).
- Take wonton papers and spoon about 1-2 tsp of filling in the middle of the wonton. Moisten the edges of the wonton by running you finger lightly moistened by dipping in water along the edges of the wonton. Fold the wonton in half so that opposite corners are meeting and press edges together. Your first wonton with be the determent of how much filling you should be using, just enough to fill but not too much it is overflowing. Make sure wontons are sealed completely or they are going to splash oil all over the place!
- Once all wontons are filled, line a couple plates with paper towels. To determine if the oil is ready to fry, stick the edge of a toothpick in the oil tosee if it sizzles. Fry the wonton in groups of 4-5 so they are not touching. Flip after about 1 minute. Cook other side for another minute until golden brown, remove from oil to paper towels. Repeat for remaining wontons.
- 2 chipotle peppers in adobo, chopped
- 1 cup light sour cream
- ¼ cup light mayonnaise
- Juice from 1 lime
- ¼ cup chopped cilantro
- In the bowl of a food processor add all the ingredients. Process for about 30-45 second until all ingredients are combined. Place dipping sauce in a airtight bowl and let chill at least 1 hour before serving.
Source- Wontons adapted from Shared Appetite and Chipotle Lime Dipping Sauce is a 2s2c original