- 50
Ingredients
- Ancho Chili Sauce:
- 1 (12-ounce) package chorizo sausage, chopped
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup shredded manchego cheese
- 1 tablespoon fresh lime juice
- 50 wonton wrappers
- Vegetable oil for frying
- 1 (8-ounce) container sour cream
- 1/2 cup mayonnaise
- 1 teaspoon ancho chili powder
- 1/2 teaspoon fresh lime juice
Preparation
Step 1
In a medium skillet, combine sausage, onion, and garlic. Cook over medium heat until sausage is browned and crumbled. Stir in cream cheese, Manchego cheese, and lime juice until combined.
Place 1 teaspoon of sausage mixture in center of each wonton wrapper. Moisten edges of wrapper with water. Bring corners together, pressing to seal.
In a Dutch oven, pour oil to a depth of 2 inches, and heat to 350°F. Fry wontons, in batches, until golden, turning once. Drain on paper towels. Serve immediately with
Note: Wontons may be made up to 2 weeks ahead, cooked, and frozen, in a single layer on baking sheets. Remove to resealable plastic bags after freezing. Place frozen wontons on baking sheets, and bake at 350°F until crisp (about 10 to 15 minutes).
FOR SAUCE:
1.In a small bowl, combine all ingredients. Cover, and chill.