Wednesday, April 13, 2011

Wonton 'Quitos

by Jodie Ryan

One 12.5-oz. can 98% fat-free chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
1/2 cup salsa verde (a.k.a. green salsa)
1/3 cup shredded fat-free cheddar cheese
1/4 cup frozen corn, thawed and patted dry
1 tbsp. chopped roasted red peppers
16 small square wonton wrappers
Optional dips: red enchilada sauce, additional salsa verde, fat-free sour cream

Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken with salsa and mix thoroughly. Cover and refrigerate for 15 minutes.

Drain any excess liquid from the chicken mixture. Add cheese, corn, and roasted red peppers to the bowl. Mix thoroughly and set aside.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface. Roll wonton up tightly into a cigar-shaped tube. Place on the baking sheet, seam side down. If needed, secure with a toothpick. Repeat with remaining wontons and chicken mixture.

Bake until crispy, about 15 minutes.

Allow to cool slightly. Remove toothpicks, if using. Then serve and, if you like, dunk in the optional dips!

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