Cheesy Chicken Wontons Food

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

BAKED CHEESY CHICKEN WONTONS

Steps:

• Heat oven to 350 degrees F. Spray a sheet pan with nonstick cooking spray.
• While the oven is heating, combine cream cheese, green onions, chicken, cheese, Pace® Salsa Verde and mayonnaise in a mixing bowl. Stir until the ingredients are evenly incorporated.
• Fill a small bowl with tap water.
• Start assembling wontons by setting out 6 wonton wrappers at a time (place a damp paper towel over any wrappers you are not working with to prevent them from drying out). Fill each wonton wrapper with a heaping teaspoon of filling. Dip your fingers in water and run them along the edges of the wrapper. Bring the corners of the wrapper together and press along the seams to seal the filling inside. (Note: Don't worry if these aren't perfect - they'll still taste great!)
• Set assembled wontons on the prepared sheet pan, leaving a small amount of space between them. Continue until all of the wontons are filled.
• Spray the tops of the wontons with nonstick cooking spray (this will help them to crisp and turn golden).
• Bake until wontons are golden brown, 20 to 22 minutes.
• Serve with extra salsa of choice for dipping. Enjoy!

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

CRISPY BUFFALO CHICKEN WONTONS

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
• Fry in preheated oil until golden brown, 2 to 3 minutes.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

SAUSAGE AND CHEESE WONTONS

Steps:

• Preheat oven to 350 degrees F. Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool.
• In a medium bowl, mix the cooled sausage, cheeses, and Ranch dressing. Fill the baked wonton wrappers cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

CHEESY WONTON NACHOS RECIPE BY TASTY

Steps:

• Make the beef: Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until softened but not browned.
• Add the beef, cumin, chili powder, oregano, salt, and pepper to the pan. Stir to break up the ground beef, then let sit undisturbed for about 3 minutes to let the meat brown. Stir and continue cooking until no pink remains, 5-7 minutes total. Add 2 tablespoons of the pickled jalapeño liquid and cook until slightly evaporated, about 1 minute. Remove the pan from the heat. Drain any excess liquid from beef and set aside.
• Make the wontons: In a medium bowl, mix together the American cheese and beef until well combined with large chunks of cheese still intact.
• Fill a large, deep pot about ⅔ of the way with vegetable oil. Heat the oil until it reaches 350°F (180°C). Set a wire rack on top of a baking sheet.
• On a clean work surface, lay out 10 wonton wrappers at a time. Scoop about 2 teaspoons of the beef mixture into the center of each wonton wrapper. Lightly brush 2 edges of the wrapper with egg, then fold up one corner to meet the opposite corner, forming a triangle, and gently press all the edges together to seal, ensuring all the air is pressed out from around the filling. Repeat with the remaining filling and wrappers.
• Working in batches, gently lower 4-6 filled wontons into the hot oil. Fry until golden brown, flipping once, 2-3 minutes total. Transfer to the wire rack to drain and sprinkle lightly with salt.
• Arrange half of the stuffed wontons on a baking sheet. Cover with ½ cup (50 g) of the shredded cheddar and about half the black beans. Top with the remaining wontons and cheddar cheese.
• Broil the wontons until the cheese is melted and bubbly, about 2 minutes.
• Top the wonton nachos with the remaining black beans, jalapeños, red onion, tomato, sour cream, avocado, and cilantro. Serve with lime wedges on the side.
• Enjoy!

CREAMY CHEESE WONTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, feta cheese, carrot, garlic powder, egg yolk, basil, and parsley together in a bowl.
• Place a wonton wrapper on a work surface and wet the corners of the wrapper with a moist finger. Spoon 1 teaspoon of filling in the center of the wrapper; fold wrapper over the filling, sealing the edges shut. Repeat with remaining wrappers and filling. Place wontons on a baking sheet and brush with soy sauce.
• Bake in the preheated oven until corners of wontons are brown, 10 to 12 minutes.

CRISPY CHICKEN WONTONS

Steps:

• In a bowl, combine chicken, carrot and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.
• Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.

BAKED JALAPENO CHICKEN AND CHEESE WONTONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time.
• Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons.
• Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray.
• Bake in preheated oven until the edges turn brown, 8 or 9 minutes.
• Serve warm with salsa or soy sauce.