So this week, as we are starting to run low on groceries AND have some foods that are about ready to expire. I am getting really creative trying to find ways to 1. Not waste, & 2. Not go back to the grocery store.
Kev and I have this special recipe that we really enjoy, but rarely get to eat because it’s so bad for you, and takes so long to make… (an hour & yes I’m lazy). It is also deep fried, and I hate deep frying foods, it scares the shit out of me. Probably doesn’t help that Kev set the stove on fire a few months ago making french fries, and he is the literally the FRY MASTER. He can deep fry anything and it always comes out perfect, me on the other hand, well I have a problem with letting the grease not get hot enough before I dump the bag of fries in, they come out greasy and chewy and gross. Back to the food…
He either came up with the recipe, or someone taught him the recipe, and the family calls them Wontons. I worked in a Chinese place, and I know these aren’t Wontons, so feel free to call them what you want, we are just going to stick with what we’ve been calling them.
The traditional Kev family wontons are filled with equal parts ground beef & ground pork, onions & mozzarella. Deep fry it and then dip them in marinara. They are the bomb.com. I made them this week, but I didn’t use the entire pack of wraps, so I got creative and made some deep fried poppers. They turned out better than I could have imagined, and they will definitely continued to be made along with the other wontons. Here is a picture of both.
Yummy in my tummy. For the poppers, I used 3/4 block of cream cheese, 3/4 cup of sharp shredded cheddar, poblano pepper and of course it isn’t complete with out bacon. You could TOTALLY use jalapeno peppers, but Miss Apple’s stomach can’t handle the spicy. The poblano pepper had a similar taste without the spiciness. I read somewhere that the bigger the peppers are, the less hot, and this was the case with the 10 lb poblano I had. (exaggeration).
Cooking these “wontons” are easy. It’s the wrapping that takes forever, and it is my least favorite, but about once a month I will bite the bullet. There are 20 wraps in a pack, we eat about 3 each and have the rest for lunch the next day.
With the “italian” type of “wonton” you just cook the meat & onions, strain, add a spoonful on to the wrap, add cheese and then roll it up & deep fry it. I always use a wet spoon to seal the last flap. I once, had one bust open and it wasn’t pretty.
For the “poppers wonton,” cook your bacon, cut your pepper, and mix your ingredients before wrapping. I let the cream cheese stay out for about an hour & half to let is soften up a bit before mixing.
I’ve tried other stuffings in the past, such as buffalo chicken, and philly cheese, they both turned out rather tasty. What ingredients would you add?
I am horrible at step by steps…but…I did pretty good on this one, check out the video below
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