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Nancy's Kitchen - Tried and Tested Recipes
Jalapeno Peach Wonton Poppers
 












This was a hit with all at our game day today. Hope you all like it as much as we did.
Pat SoCal

Jalapeno Peach Wonton Poppers
12 Servings

Dipping Sauce:
2 peaches, peeled, pitted, and quartered
1/2 cup coarsely chopped red sweet pepper
1/2 cup coarsely chopped yellow sweet pepper
1/2 cup coarsely chopped red onion
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 or 2 fresh jalapeño chile peppers, halved, seeded, and finely chopped* (divided)
2 tablespoons snipped fresh cilantro (divided)

Filling:
the rest of jalapeños
the rest of the cilantro
1 (8 oz) package reduced-fat cream cheese (Neufchatel), softened (I used regular)
1/4 teaspoon salt
24 wonton wrappers
Nonstick olive oil cooking spray

1. Chile Peach Dipping Sauce: In a food processor bowl or blender container combine peaches, red pepper, yellow pepper, onion, lime peel and lime juice. Cover and process with several on/off turns or blend just until mixture is almost smooth, but small pieces remain. Transfer mixture to a medium bowl. Stir in one third of the minced jalapeños and cilantro.
2. Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. In a small bowl combine creamy cheese and remaining minced jalapeños. Stir in 1/4 to 1/3 cup of the peach mixture.
3. Place a rounded teaspoon of cheese mixture on each wonton wrapper. Lightly brush water on the edges of the wonton wrapper. Fold corner to corner, forming a triangle. Press edges lightly to seal. Transfer to prepared baking sheet. Repeat with remaining wonton wrappers and cheese mixture. Spray lightly with cooking spray. Bake in the preheated oven for 14 to 16 minutes or until wonton wrappers are crisp and golden brown.
4. Serve hot poppers with dipping sauce.

Note: Handling Hot Peppers
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Per Serving:cal.191,Fat, total (g) 14,chol. (mg) 15, sat. fat (g) 3,carb. (g) 14,Monosaturated fat (g) 3,Polyunsaturated fat (g) 6,fiber (g) 1,sugar (g) 3,pro. (g) 4,sodium (mg) 204.
Pat SoCal

http://www.nancyskitchen.com 


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