Spicy Chicken and Cilantro Wontons

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

2 pounds skinless, boneless chicken thighs, diced
3 stalks lemon grass, cut into 1″ pieces
1/4 cup chopped fresh ginger root
1/2 bulb garlic, cloves separated and peeled
1 fresh red Fresno chile pepper, chopped
2 bunches fresh cilantro
1/4 cup soy sauce
1 Tbsp. sesame oil
50 wonton wrappers
1 quart vegetable oil for frying

Instructions:

In a food processor, combine the chicken, lemon grass, ginger, garlic, red fresno chile, cilantro, soy sauce and sesame oil. Pulse all the ingredients until thoroughly mixed and minced.

Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 tsp. of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.

Heat the oil in a deep-fryer or deep pan to 365F. Deep-fry several wontons at a time, turning as needed, until they turn light brown. Remove the wontons to drain on paper towels, and serve while hot.

Yields 25 servings.

Recipe from CrownofGold.