Chile Relleno Dippers

It seems that we always have extra wonton wrappers after cooking an Asian themed meal. Looking for something to do with the extras I came up with this. It turned out great! This is a easy appetizer (we had it as a dinner) recipe. This was also a BIG hit with the kiddos which makes it even better. Give them a try.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 46 Rellenos

Ingredients

• 1 (14 ounce) package wonton skins
• 1  cup  shredded  Mexican blend cheese or 1  cup monterey jack cheese
• 1 (8 ounce) package cream cheese
• 2 (7 ounce) cans diced green chilies
• 1  teaspoon  crushed peppercorn (we use multicolor blend)
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon sea salt
• 4  cups canola oil
•  sour cream
•  salsa
•  green chili sauce (Stokes)

Directions

1. Open cans of Green Chiles, rinse in colander, drain and place in medium size mixing bowl.
2. Mix green chilies with cream cheese, shredded cheese, pepper, garlic powder, and salt.
3. While mixing ingredients heat oil for frying (medium-high heat).
4. Place cheese mixture in quart size zip-lock bag.
5. Snip one corner off of bag.
6. Squeeze mixture to start flow from hole.
7. Pipe (squeeze) about 1 teaspoon of cheese mixture in the corner of each wonton skin.
8. Roll wonton wrapper as you would for an egg roll.
9. Fry in hot oil until light golden brown.
10. After finished cooking serve either as dinner of appetizer with sides of sour cream, salsa and green chili sauce (Stokes).