Re: [CH] Jalapeno/Habanero/Cream cheese wontons
Linda Reynolds (lr21@cornell.edu)
Wed, 14 Mar 2001 14:44:00 -0500
Curt sent this along and it reminds me of a recipe that my husband
and I copied from a local restaurant called "crab rangoons". They
are wonton wrappers filled with a cream cheese and crab mixture, then
all four corners are pulled up and twisted together, then deep fried.
We make them at home with softened cream cheese, a touch of milk,
crab meat, pepper, etc. If you can find wonton wrappers you can use
egg roll wrappers and cut in half so you have squares. These are a
great appetizer and they cook quickly and do not retain much of the
oil they are cooked in.
There are many variations that you could come up with as well as a
dipping sauce if you so wished.
Give them a try!
P.S. Curt, sorry your knuckle dragging comment about smelling like a
jalapeno didn't get a better response! Beware of steaming the Jals,
we do this when we make poppers and inhaling the vapor even when you
are in another room makes you cough like crazy!
Linda
>Somebody posted a recipe the other day for jalapeno's stuffed with cream
>cheese, Habaneros and cayenne. We did something a bit different with a
>similar concept. 10-12 jalapeno's, stemmed and seeded. Steam for 5 to 10
>minutes. Dice fine, mix with 1/2 a container of soft cream cheese. Dice one
>or two habaneros and mix in. I added a tbsp. of cajun spice, mostly for the
>salt. Spoon a tsp. or so into a wonton skin, fold in half to form a triangle
>and deep fry. I would add more habanero next time, we seem to have gotten
>into a mild set of jalapenos.