Shelly's Recipe

Southwest Wontons

Category: Deep Fried

2 tablespoons vegetable oil
1 boneless, skinless chicken breasts
1/4 cup green onions, minced
1/4 cup red bell peppers, minced
1/3 cup sweet corn kernels
1/4 cup black beans,rinsed and drained
1/4 cup frozen spinach, thawed, drained and chopped
4 tbsp jalapenos, diced
1/2 tsp fresh parsley, minced
1/2 tsp ground cumin
1/2 tspchili powder
1/3 tssalt
1 pinch cayenne pepper
1 1/4 cups Monterey Jack cheese, shredded
30 wonton wrappers
1 quart vegetable oil, if you are going to deep fry them

Place 1 tablespoon of oil in a medium skillet over medium heat.

Cook chicken breasts approximately 6 minutes per side or until the meat is no longer pink and the juices run clear. Remove from the skillet and allow it to cool slightly.
Meanwhile, heat the remaining tablespoon of oil in the skillet and stir in the green onions and red pepper and cook just until tender.

Dice the chicken into small pieces and mix back into the pan with the onion and pepper.
Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper.

Cook and stir for five more minutes until well blended. Remove from the heat and add in the cheese, mix thoroughly.

Place approximately 1 teaspoon of filling into the center of each wonton wrapper.
Dip your finger into a small bowl of water and wet the edges of the wonton wrapper. Fold the wrapper at a diagonal and press the edges together to seal. The water will help with the sealing process.

The wontons can be placed on a baking sheet and baked in a 375 degree preheated oven until the wrappers are golden brown or you can heat the vegetable oil into a saucepan and deep fry each wonton for approximately 7 minutes or until the wrappers are crisp and golden brown. Serve with your favorite salsa.