Nacho Won Tons

    6 ounces sharp cheddar cheese, shredded
    20 won tons skins
    1 – 4 ounces can chopped mild or hot green chilies, drained
    3 cups peanut oil

  1. Dividing cheese equally, place in middle of each wonton skin.
  2. Top each with ¼ teaspoon chilies.
  3. Moisten edges of won ton skins with cold water; fold to form triangle, sealing edges.
  4. Heat oil in uncovered wok at 375°. Fry won tons on both sides until browned.
  5. Drain on paper towels. Serve immediately.
    Makes 20.