South-of-the-border won ton
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean ground beef |
| 1 | Green onion, finely chopped | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Garlic salt |
| ½ | cup | Grated Monterey Jack cheese |
| 2 | tablespoons | Chopped ripe olives |
| 35 | Won Ton skins or wrappers | |
| Oil or shortening for frying | ||
Directions
In small skillet, break up beef with a fork. Cook with onion, salt, chili powder and garlic salt for several minutes. Stir in Monterey Jack cheese and olives. Cool slightly. Place about 1 rounded teaspoon filling in center of each won ton skin. Moisten edges of skin. Fold 2 opposite corners together, forming a triangle. Seal edges. Drop into hot oil or shortening in a fryer. Fry about 1 minute, until crisp and golden. Drain. Serve hot. Good plain or with guacamole sauce, if desired.
Yields: 30-35 appetizers
From: "Deep Fry Cookery"
Posted by: Debbie Carlson (PHHW01A) - Prodigy
Related recipes
- Beef and beans south of the border
- Mexican won ton
- Mexican won tons
- South of the boarder
- South of the border appetizer
- South of the border beans
- South of the border beans and rice
- South of the border bundles
- South of the border casserole
- South of the border chili
- South of the border dip^
- South of the border flip (tvp tacos)
- South of the border perch
- South of the border pizza
- South of the border rice
- South of the border salad
- South of the border sandwiches
- South of the border stew
- South-of-the-border salsa
- South-of-the-border sundaes