Categories: Appetizers
Ingredients
- 2 and 2/3 avocados
- 1/4 cup mayonnaise
- 1/4 cup minced scallions
- 1 and 1/3 teaspoons lemon juice
- 1/4 teaspoon ground coriander
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon garlic powder
- 1 pound, 5 ounces Monterey jack cheese, shredded
- Canola oil for frying
- 3 ounces canned diced green chilies
- 1 ounce canned diced jalapeno peppers
- 16 31/2-by-31/2-inch wonton skins
- 2 cups all-purpose flour
Directions
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Cut avocadoes in half lengthwise. Remove seed and scoop flesh out of skin. Combine avocado, mayonnaise, scallion, lemon juice, ground coriander, salt, pepper and garlic powder in a mixing bowl and blend together. Place in refrigerator until needed.
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In a frying pan, heat oil to 350 degrees or until it bubbles when a bit of flour is added to the oil. Drain green chilies and jalapeno peppers. If you want to reduce their spiciness, rinse them in water. In a large mixing bowl, combine the cheese, chilies and peppers. Place 1 tablespoon of the mixture on the edge of a wonton skin. Fold together in the style of a burrito. Seal the edge with water. Repeat with all wontons. Coat each filled wonton with flour. Place the wontons, one at a time, in the oil for 30 to 45 seconds. Remove from oil and let cool slightly before serving. Serve with the avocado dip. Makes 16 wontons.