Southwest Wontons
  • 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
  1. In a medium bowl mix together the first 5 ingredients. Add in salt and pepper to taste.
  2. 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).
  3. 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!
  4. 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.
Recipe by 2 Sisters 2 Cities at