Nacho Won Tons

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Makes 20.

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.