This is one of those "why didn't I think of that?!" type of recipes. It's so simple it's almost silly. As you can see from the photo the sides without the filling are a little crispy and quite brown. My family didn't mind that at all and enjoyed these just as is. But next time I might try folding these up a little more like a crab rangoon with the sides folded up as well and see how they taste that way. We loved these. Add this one to our family favorite list!
The original recipe was made with shredded chicken but I just used some leftover taco meat that I made, and added some cheese. My family doesn't like anything "fancy" in their tacos but this would be good with some olives, peppers, and/or jalapenos too. We dipped these in sour cream (kids) and guacamole (me). Two thumbs up from this family!
1 package of wonton wrappers (I actually used egg roll wrappers cut into quarters)
Small bowl of water
Leftover taco meat (beef or chicken)
Shredded mexican-blend cheese
Any other desired filling ingredients (olives, peppers, jalapenos, etc.)
Small bowl of water
Leftover taco meat (beef or chicken)
Shredded mexican-blend cheese
Any other desired filling ingredients (olives, peppers, jalapenos, etc.)
Lay out one wonton wrapper and place about 1-2 tbsp in the center of each. Add a pinch of cheese and any other desired filling ingredients. Dip your finger in the water and moisten 2 of the corners of the wonton wrapper. Pull up the two moistened sides and pinch together. The water will help keep the sides stuck together. Place on a parchment lined baking sheet and spray each lightly with some non-stick spray or olive oil spray (so it doesn't dry out too much). Bake at 375 degrees for about 10-12 minutes or until lightly browned.
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