8 oz (227g) cream cheese
1 1/2 cups shredded cheese (mozzarella, cheddar, swiss)
1/4 cup mashed avocado
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp ground cumin
2 jalapenos, seeded and finely diced
1 package wonton wrappers
canola oil
Be super careful cutting the jalapenos! As you can see, along with my handy dandy jalapeno corer, I also used rubber gloves to handle the peppers. I used 1 red and 1 green jalapeno and I got rid of all the seeds. If you like heat leave some seeds in the mix.
Combine the filling ingredients and, depending on the size of your wrappers, put about 1 heaping teaspoon in the center. Brush the edges with water. Fold over to form a triangle and press the edges together. While filling be sure to keep the as yet unused wontons covered so they don't dry out. Same with the finished ones...keep them covered with a dish towel until ready to fry.
Add a few inches of oil to a deep pot or fryer and heat to 375F on your thermometer.
Carefully place just a few wontons in the oil at a time and fry 1 minute per side or until golden brown. Remove to a paper towel lined tray.
Makes 52 little appetizers that you can serve right away, or keep in the freezer for later.
When you need them just pop frozen wontons into a 400F oven for about 15 minutes.
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