Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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Crispy Southwestern Wontons

May 10, 2011

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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