Recipes

Santa Fe Wontons

With the Super Bowl just around the corner, it’s time to share a new appetizer recipe that we tried. It’s crunchy, savory, and one of those “can’t stop once you start” bite-sized treats. I call them, Santa Fe Wontons! Based on a Pinterest post for chicken taquitos, these little crunchies will keep your party guests (or husband) pleased.

Necessaries:

  • Chicken Breasts, 2 (Boneless & Skinless)
  • Wonton wraps
  • Black Beans
  • Corn
  • Cilantro
  • Avocado
  • Cheddar Cheese
  • Can of Rotel (tomatoes and chilis)
  • Salt
  • Cumin
  • Mrs. Dash Southwest Chipotle
  • Egg white wash
  • Or any other mexican favorites!

In the morning, Jeremy was kind enough to get the chicken started. He placed two frozen chicken breasts in our Crock pot with one whole can (yes, juice and all) Original Rotel. He reports that there didn’t seem to be enough liquid so he added a half-can of water. Jeremy set the Crock pot on low and let it cook all day long.

When I got home from work, the chicken breasts were super tender and easily shred with a fork. In a glass bowl I combined: Shredded Chicken, Strained tomatoes from the Crock pot “liquid”, an entire can of rinsed black beans, a half of a short can of corn (rinsed), an entire avocado (pureed with a handful of cilantro in the Ninja), a handful of shredded cheddar cheese, a pinch of salt, half a teaspoon of ground cumin, half a teaspoon of the Dash.

Now, it’s time to assemble. You’ll really feel like you’re in a Chinese sweatshop. Keep the wonton wraps refrigerated until now – it’s easier that way. Here’s a photo of the wraps I used.

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My stuffing technique varied while making these. You’ll have to play with it until you find a style that you like. Here’s my tip: place about a teaspoon of chicken stuffing in the middle of the square, brush egg white wash on the edges, bring up each corner and pinch. Sparingly brush the outside with the egg white wash.

I baked these at 350 for about 20 minutes. The tips (or edges) of the wraps turn dark brown, but don’t worry – they aren’t burnt. Just nice and crispy!

Enjoy! I served them with an avocado, onion, cilantro puree. Yum!

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