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.