RECIPE: Mexican Fiesta Won Tons

April 29, 2015 at 8:44 am · Filed under Cinco de Mayo-Dia De Los Muertos, International Foods, Recipes

Some fusion fare from QVC’s David Venable.

Here’s some fusion food for Cinco de Mayo from QVC’s Chef David Venable. You can make the wontons ahead of time and freeze them until you’re ready to fry and serve.

“These little wontons are such a unique way to incorporate all those Tex-Mex flavors you love in one cute package,” says David. “Cheesy, gooey and tangy, they’re the perfect treats to go with your Margaritas.”

David’s fusion is to serve a queso dipping sauce with the crunchy Chinese fried wontons.

RECIPE: MEXICAN FIESTA WONTONS

Ingredients For The Wontons

2 teaspoons vegetable oil, divided

8 ounces lean ground beef

1/4 teaspoon salt

1/4 cup onion, finely chopped

1/4 cup red bell pepper, finely chopped

1/4 cup canned green chiles, diced

1/4 cup + 2 tablespoons enchilada sauce

22-24 wonton wrappers

For The Cheese Dipping Sauce

1 can petite (14.5 ounces) diced tomatoes with sweet onions, well drained

1/4 cup canned green chilies, diced

1 package (16 ounces) Velveeta cheese, chopped into 1/2″ cubes

1/2 cup enchilada sauce

1/4 cup Corona beer

Preparation

1. PREPARE the wontons: Heat 1 teaspoon of the oil in a medium-size skillet over medium heat. Place the ground beef into the pan, sprinkle with the salt and cook until no longer pink, about 5–7 minutes. Remove the meat from the pan, drain any excess fat and place into a bowl. Set aside.

2. ADD the other teaspoon of oil to the pan; then add the onions, peppers and chiles, and cook until tender, about 3–4 minutes. Place the meat back into the pan with the cooked vegetables and add the enchilada sauce. Cook for 2 more minutes, or until the sauce is fully absorbed. Scoop the mixture into a bowl. Refrigerate until completely cooled.

3. ASSEMBLE the wontons: Brush the edges of each wrapper with water, and one by one, place 1 tablespoon of the meat filling into each. Fold the wonton in half to form a triangle and seal the edges. Brush the tips of the triangles with a little more water to join them together, and press to bind. Freeze the stuffed wontons until you’re ready to fry.

4. PREPARE the cheese sauce: Place the petite diced tomatoes and chopped chiles into a 3-quart sauce pot and cook over medium heat for 3–5 minutes. Reduce the heat to low, add the chopped Velveeta cheese, enchilada sauce and beer and cook, constantly stirring, until the cheese is completely melted. Place the dip into a warm serving vessel and serve. When ready to serve…

5. PREHEAT a deep fryer to 350°F. Place the wontons into the deep fryer in batches and cook for 4–5 minutes, flipping them halfway through, until golden brown.

Find more of David Venable’s recipes at QVC.com.

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