Cheesy Chicken Wontons….

I have made oh so many kinds of wontons in my 29 years….(chuckle).  I have even made fruit wontons. Oh yes, try that…..so good, like a hot fried hand pie but smaller and easier to eat. I will post those very soon. But for now, I think you ought to make these wonderful,  melty cheesy chicken won tons. Then you dunk em in some sour cream and salsa. Then you scream HOTTTT, cuz you couldn’t wait and you took a bite before they cooled off a bit. Then you have a few blisters on your tongue and talk funny for a while.

Now, I used chicken (thus the name Cheesy Chicken wontons, but you don’t have to use chicken. You can just use cheese! I used Monterey jack cheese but they are great with cheddar too. Since I did use a light-colored cheese, the pictures don’t really show how cheesy these are. But, trust me. They are.  Yum-mm-m.  So, get creative and have fun coming up with your own creation! If you do, let me know about it!

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that’s a little chicken skin you see there….

 

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Cheesy Chicken Won Tons

I am not including exact measurements. It depends on how many you plan to make and your preferred cheese to chicken ratio. I made 6 large wontons.

– 1 package  won ton or egg roll wrappers (I used the large ones, but the smaller size works too)
– shredded, cooked chicken, seasoned with salt and pepper (I used 1 breast for 6 large wontons)
– approx. 1 cup shredded cheese of your choice (I used Monterey Jack)

Ready to roll? hahaha, get it? roll? Sorry.

Place your wrappers out flat, so you have one corner facing down and the opposite corner at the top. Keep the rest of the package covered or they will dry out quickly. Place chicken and cheese slightly lower than the center of the wonton wrapper. You could add a jalapeno slice also if you like heat. I do!! Bring the left and right corners to the center. Bring the bottom up, enough to cover the filling and roll up towards the top. Wet the top corner and continue rolling until the moistened top corner is sticking to the roll. Ok, frying time.

Pour approximately 1 inch of vegetable or corn oil, into a heavy skillet. Turn heat to medium/medium high. Fry and flip until both sides are nice and brown. Remember, the filling is cooked so, don’t over fry.

Drain on paper towels.  Don’t try to bite into them too soon. They are very hot!

Now, let’s make the ever so easy sauce.

Dipping Sauce

1 cup of sour cream
1/2 cup salsa of your choice

Mix the 2 together and that’s it! Easy right?

These are very similar to a chimichanga, so they would be good with some guacamole too.

 

 

 

 

 

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