Jalapeno Popper Wontons

JalapenopopperOh these are so good.

Wonderful appetizers.

Think football games and grazing meals.

These can be cooked, then frozen, then reheated easily.

Make a bunch.

Make ’em often.

Get to it.

 

INGREDIENTS:

  • 1 8 oz pkg cream cheese, brought to room temperature.
  • 1-2 jalapeño peppers, seeds removed (or any other chile you wish)
  • 1 green onion, finely minced.
  • 1/2 c good quality Parmesan cheese
  • 18 or so wonton wrappers

INSTRUCTIONS:

  1. Place all ingredients into a food processor and whirr up until smooth
  2. Place a teaspoon full into each wrapper and seal edges with water. Make sure the seal is secure.
  3. Drop 4 or so at a time into vegetable oil heated to 350°.
  4. Cook until they rise and are lightly browned.
  5. Lay on a cooling rack lined with paper toweling to absorb excess oil.

SERVES: 8

NOTES: You can bake these or alternatively cook in a skillet with just enough oil to keep them from burning on the bottom, turn once if doing either of these. I would bake at 400° for about 20 minutes, or 10 minutes per side. Watch carefully so as not to burn.

SOURCE: Sherry Peyton

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