Recipe by mary winecoff
This recipe is from Katie Lee Joel's new cookbook called The Comfort Table. The wontons has a mexican-inspired meat wrapped in a wonton, deep-fried and served with a side of salsa. Kinda like little fried tacos. Instead of frying, you can bake these...instructions included!
Top Review by *pink*
These were delicious! I did season the meat mixture well and used half green onion to the regular onion. I also bumped the cream cheese up to 4 oz. I decided to bake these to cut calories as well as used ground turkey and low fat cheeses. I didn't brush them with egg, I just sprayed them liberally with canola spray and baked in the oven at 450 for about 10-12 minutes turning over half way thru to crisp each side. We ate these with more green onions, salsa, and sour cream. A great finger food! Thanks for the recipe!
- 1⁄2 lb lean ground beef
- 1⁄4 cup yellow onion, grated
- 2 ounces cream cheese, room temperature
- 1⁄4 cup cheddar cheese, shredded
- 1 large egg
- 2 tablespoons dry breadcrumbs
- 2 tablespoons taco seasoning
- 2 tablespoons cilantro, minced
- 36 wonton wrappers
- 1 large egg white, lightly beaten
- 2 cups canola oil, for frying
Directions See How It's Made
- In a medium bowl, combine the beef, onion, cream cheese, cheddar cheese, egg, bread crumbs, taco seasoning and cilantro.
- Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white and fold to seal in a triangle. Place the wontons on the baking sheet. Cover and refrigerate for 20 minutes.
- In a deep heavy pot, heat the canola oil to 375 degrees. Fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
- You could also preheat the oven to 500 degrees. Brush the wontons with the lightly beaten egg white and bake for 7 to 8 minutes.
- Garnish with cilantro leaves and serve with salsa.