Chorizo Sausage and Machego Wontons with Ancho Sauce

By chelyc13

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

Details

Servings 50
Adapted from pauladeenmagazine.com

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.