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.
- West Bend Admin