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Crispy Southwestern Wontons

Does anyone else love P.F. Chang’s Lettuce Wraps? I do and I was so happy to see Iowa Girl Eat’s blog last week when she tried a lighter take on this favorite dish.

I started dinner with these delicious Crispy Southwestern Wontons. I found this recipe on Kevin & Amanda’s blog. This was such an easy recipe to make. The crunch and southwestern tang make for the perfect appetizer.

Crispy Southwestern Wontons

(Inspired from here)

  • 1 tbsp olive oil

  • 1/4 cup diced onion

  • 1/4 cup diced red bell pepper

  • 1 clove garlic, minced

  • 1/4 cup frozen corn kernals

  • 1/4 cup canned black beans, drained

  • 5 oz (1 cup) chicken, shredded

  • 1/4 tsp pepper

  • 1/2 cup shredded cheddar cheese

  • 2 tbsp (1/2 pkg) dry ranch dressing

  • 24 wonton wrappers

  • canola or vegetable oil for frying

Heat olive oil in a large skillet over medium heat. Add onions and salt and saute for 5 minutes. Add bell pepper and cook for 5 more minutes.

Add garlic and stir for 1 minute. Add corn, beans, and chicken and stir to combine. Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing.

Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat. Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets. When the oil is hot, place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy. Make sure you soak up the grease.

Makes 24 wontons, or 3 dinner-sized servings. I love everything about these! Crispy on the outside. Gooey on the inside. MMM.

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