4 c Monterey Jack cheese;shred
2/3 c Green chiles; diced
1/3 c Jalapeno peppers
1 lb Frozen wonton skins;thawed
1 Peanut oil
Salt
Combine cheese, chiles, and pepper; stir well. Working
with one wonton skin at a time, spoon about 1 1/2 tsp.
cheese mixture in center of each wonton. Moisten edges
of wonton lightly with water. Fold wonton in half to
form a triangle, pressing edges together to seal.
Repeat procedure with remaining wonton skins and
cheese mixture. Chill 20 min. Fry wontons in a small
amount of hot oil (375) until golden brown, turning
once. Drain on paper towels. Sprinkle with salt. Serve
with avacado dip. Yield: 6 1/2 doz. LISA CRAWELY
TSPN00B
