Chili Cheese Wontons With Cilantro Sauce
|Vegetable juice||3⁄4 Cup (12 tbs) (V8)|
|Chopped fresh cilantro/Parsley||2 Tablespoon|
|Chopped green onion||2 Tablespoon, chopped|
|Vegetable oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄3 Cup (5.33 tbs)|
|Chili powder||2 Teaspoon|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
To make sauce: In small bowl, stir together V8 juice, cilantro and green onion; set aside.
To make filling: In 8-inch skillet over medium heat, in 1 tablespoon hot oil, cook onion and red pepper with chili powder until onion is tender, stirring occasionally.
Remove from heat; cool slightly.
Stir in chilies and cheese.
Keep wonton wrappers covered with plastic wrap until ready to fill.
Spoon about 1 1/2 teaspoons filling in center of each wonton wrapper.
Moisten edges with water; fold diagonally in half.
Pinch edges to seal.
Cover filled wontons with plastic wrap while working with remaining wonton wrappers.
In large saucepan over medium-high heat, heat 1 1/2 inches oil to 350°F.
Adjust heat to maintain temperature.
Cook wontons, 4 at a time, 1 to 2 minutes or until golden brown on both sides.
Remove to paper towels to drain.