Southwest Won Ton Chicken
Lynn Miller
These wonderful open-faced appetizers are easy to make and a big hit every time!
ingredients
Chicken for wraps- 1 small onion, peeled and chopped
- 1/4 c butter
- 1 clove garlic, crushed
- 1 (10 oz.) pkg frozen chopped spinach,
- thawed and squeezed dry
- 2 chicken breasts, cooked and chopped
- 1/2 c corn, drained
- 1/2 c cooked black beans
- 1 tsp dried, crushed cilantro (or 1/4 c fresh, chopped)
- 1 tsp ground red pepper
- 1/4 tsp ground oregano
- 1 c salsa
- 1 tsp cornstarch
- 1 (4 oz) can green chilies, chopped
- ----
- 1 pkg won ton wrappers
- vegetable oil for frying
- 1 ripe avocado, mashed
- 1 tsp lemon juice
- 16 ounce fat free sour cream
- Hidden Valley ranch dip mix
- ground red pepper, to taste
directions
- 1
Mix dip ingredients and chill before serving.
- 2
Saute onion and garlic in butter. Add next ten ingredients and heat on medium. Keep warm.
- 3
Cut won ton wrappers diagonally into triangles and then again for each half,creating 4 small triangles per wrapper. Deep fry, according to manufacturer, until golden brown. Drain on paper towels.
- 4
Put a dollop of chicken mixture on crisps and top with dip just before serving.
notes
Chicken and dip mixtures can be made ahead of time. Frying and assemble, only when ready to serve.
Source: Lynn Miller
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