Salsa
12 oz. tomatoes finely diced
fresh serrano chilies ... 3 - 5 depending on taste chopped
12 sprigs cilantro chopped
1 T. garlic chopped very fine
1 small white onion finely chopped
1/2 green pepper finely chopped
1 1/2 t. lime juice
1/2 t. salt
Mix ingredients together. Let set 1 hour so that flavors blend.
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Tex-Mex Wontons
1 lb. ground beef
1/2 C. cheddar cheese shredded
1/2 C. monterey jack cheese shredded
1/2 C. onions chopped fine
2 T. ketchup
1/4 C. chopped chilies (your choice)
15 oz. can refried beans
3 T. chili powder
1/2 t. ground cumin
salt and pepper to taste
8 dozen wonton skins
oil for frying
salsa and sour cream for dipping
Brown ground beef and onions. Drain. Stir in refried beans, ketchup, chilies,
chili powder and cumin. Mix well. Let cool a bit and add in cheeses. Taste to
adjust seasonings.
Place a tablespoon or so of the mixture in the center of the wonton skin. Fold
over and seal edges with water.
Fry about 1 minute per side. Drain on a paper towel. Serve while still warm.
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