Shelly's Recipe

CHEESE & SAUSAGE BUNDLES

Category: Deep Fried

Easy Salsa
1 (16 oz) can whole tomatoes, undrained
2 tbsp olive oil
2 tbsp chopped green onion
2cloves garlic, minced
3 tbsp chopped fresh cilantro or parsley

Bundles
1/4 lb bulk hot Italian pork sausage
1 cup shredded Monterey Jack cheese
1 (4 oz) can diced mild green chiles, drained
2 tbsp finely chopped green onion
40 wonton wrappers
1 quart vegetable oil for deep frying

Prepare Salsa; Combine tomatoes with juice and oil in food processor; process until chopped. Pour into 1-quart saucepan. Stir in green onion and garlic. Bring to a boil over medium heat. Cook, uncovered, 5 minutes. Remove from heat. Stir in cilantro; set aside and keep warm.

Bundles: Brown sausage in small skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Drain off drippings.

Combine sausage, cheese, chilies and onion in medium bowl. Spoon 1 round teaspoon sausage mixture near 1 corner of wonton wrapper. Brush opposite corner with water. Fold corner over filling; roll into cylinder. 3.Moisten ends of roll with water. Bring ends together to make a bundle, overlapping ends slightly; firmly press to seal. Repeat with remaining filling and wonton wrappers.

Heat oil in heavy 3-quart saucepan over medium heat until deep-fat thermometer registers 365 degrees. Fry bundles, a few at a time, about 1-1/2 minutes or until golden. Adjust heat to maintain temperature. (Allow oil to return to 365 degrees between batches.) Drain on paper towels. Serve with Salsa.