I have told you before that wontons are a great way to use up small amounts of leftovers. Here is more proof.
The other day I pulled some leftover chili from the depths of my freezer. It struck me as odd because rarely is there any leftover chili in the house. Tall Dark and Handsome usually demolishes any chili, so why was this one hanging out? As it turns out this was the “I don’t think I can eat it,” spicy batch. Ooops. This was not chili that we could scoop into bowls and eat happily. This kind of flavor must be doled out in small packages.
My solution? Add some mashed potato to the mix to diffuse the spice and then wrap them in empanada or tamale dough. But….. I was too lazy to make dough, so I pulled out my favorite short cut, wonton skins.
These crispy wontons have a cheesy beefy filling that reminds me of chips and dip, but are easier to eat! I personally like to overstuff my wontons for a higher filling to “chip” ratio.
Chili and Cheese Fried Wontons
- 1/2c spicy chili (beef or bean or something in between)
- 1sm potato, boiled and smashed (approx. 3/4c, use less or more as desired.)
- 1/4c shredded cheddar cheese
- Wonton skins
Make the filling by mashing the potato with a fork. When crumbled, gently mash the chili and cheese into the potato.
Scoop 1 heaping teaspoon of filling onto each wonton. Then, seal the edges with water or egg wash. Fold to desired wonton shape.
Fry 2-3 minutes until golden brown and serve hot with warm queso and sour cream for dipping.
Makes 16-20 wontons
To make ahead, fold into a tighter package like a tortellini shape. This will not dry out as fast as the simple triangle. Use an egg wash to seal the edges and place on a cornstarch dusted cookie sheet. Cover with plastic wrap and chill. These can be held for up to 2 days but are very best fried the first day.