Green Chile Wontons With Pineapple Salsa Food

GREEN CHILE WONTONS WITH PINEAPPLE SALSA

Steps:

• In a medium size bowl, combine all the ingredients for the salsa.
• Stir in blend, cover and refrigerate several hours.
• In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently.
• Place the egg roll skins on a clean surface or cutting board.
• Lightly wet the edges with a small amount of water, and place a heaping teaspoon of the cheese filling in the center of each skin.
• Fold into a triangle, dampen the edges, and press them together.
• Dust with flour and deep fry in 3 inches of hot oil until golden brown.

GREEN CHILI WONTONS

Steps:

• Combine the cheese with both peppers; stir well.
• Prepare 1 wonton skin at a time.
• Spoon about 1 1/2 teaspoons of cheese/chile mixture in the center of wonton skin.
• Lightly moisten the edge of the wonton skin and fold in half to make a triangle pressing edges to seal.
• Repeat with remaining wonton skins and cheese mixture.
• Chill for 20 minutes.
• Heat peanut oil to 375*.
• Fry wontons in hot oil until golden brown, turning once.
• Drain on paper towel and sprinkle with salt.
• Serve with avocado dip.

LOUISVILLE'S GREEN CHILI WONTONS

Steps:

• Green Chili Wontons.
• Blend the green chilis, jalepeños and cheese. Put two tablespoons of the cheese mixture on one corner of the wonton wrapper and fold that corner over. Fold the corners on the right and left. Dip the remaining corner - the top one -- in water before folding it down.
• Deep fry in 350-degree oil for one minute.
• (Makes 18 wontons).
• Guacamole Dipping Sauce.
• Mash the avocados and blend all ingredients thoroughly.
• Makes about 1 cup.

PINEAPPLE SALSA

Steps:

• In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.