Fresh Mex Corn Wontons Food

TEX-MEX CORN

Steps:

• Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

TEX MEX WON-TONS

Steps:

• Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
• Drain off fat.
• Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
• Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
• Fold side corners over filling, forming an envelope shape.
• Roll up remaining corner, moisten point with water and seal.
• Fry in hot oil (375°) about 1 minute per side.
• Drain, serve warm with salsa.
• These can also be frozen after cooking.
• Re-heat at 350° for 10-12 minutes.

EASY TEX MEX WONTONS

Steps:

• Mix sausage and chili's together.
• Wet the edges of each wonton wrapper (working one at a time).
• Place a spoonful of the pork mixture in the center of each wonton and seal.
• Heat oil to 350 degrees. (To test oil for readiness, drop a wonton in and if it starts to bubble you are ready to go!).
• Fry to golden brown.
• Serve with your favorite CHEESE DIP and a cold beer! Yummy!