Roasted pepper and Caramelized onions cream cheese Rangoons fake-out (An Ode to the SF Giants)
hello reader's I came up with a cream cheese wonton kinda like crab rangoons, but instead of crab I use roasted red bell pepper and caramelized onions. vegetarians will love it too! so let's make sure the giants win, and these are also great for superbowl sunday in February I just felt like making them for The world series as a baseball tailgate snack not for watching football games, but baseball games too! so enjoy the recipe and let's go.................................Giants!!!!!!!!
Roasted pepper and caramelized onions cream cheese Rangoons Fake-out
Recipe from chef ava marie
1 8oz cream cheese, softened
1 red bell pepper, roasted under the gas stove to blackened the peppers a bit* see directions on how to cool and peel the pepper
1 onion, sliced
1 pkg circle wonton wrappers
1 egg beaten with water
oil for deep frying
method
heat up oil until its ready to deep fry. sauté onions in 1 tablespoons olive oil until soft about 15 minutes, it does take time so be patient. add the cream cheese into a medium bowl. add the caramelized onions. peel the pepper with a damp paper towel after cooling releasing the charred skins and discard the charred skins. cut tops off, deveined seeds and diced away and add to the cream cheese mixture and mix and you are ready to fill
lay 1 wonton wrapper on a flat surface dampen with egg with your fingers, got that from chef Mario batali. place a heaping teaspoonful of the cream cheese mixture on side of the wonton and fold and seal like a moon shape and set on a sheet. repeat the process until all is used up. cover with plastic in between layers.
fry the wontons for 2 minutes per side until golden brown becareful not to let it ooze out. drain on paper towels, serve with sweet chili sauce or plum sauce if desired!
tip. if you want to freeze your wontons I would flash freeze it for 1/2 hour on a sheet tray and then place in baggies and freeze up to 3 months
Recipe from chef ava marie
1 8oz cream cheese, softened
1 red bell pepper, roasted under the gas stove to blackened the peppers a bit* see directions on how to cool and peel the pepper
1 onion, sliced
1 pkg circle wonton wrappers
1 egg beaten with water
oil for deep frying
method
heat up oil until its ready to deep fry. sauté onions in 1 tablespoons olive oil until soft about 15 minutes, it does take time so be patient. add the cream cheese into a medium bowl. add the caramelized onions. peel the pepper with a damp paper towel after cooling releasing the charred skins and discard the charred skins. cut tops off, deveined seeds and diced away and add to the cream cheese mixture and mix and you are ready to fill
lay 1 wonton wrapper on a flat surface dampen with egg with your fingers, got that from chef Mario batali. place a heaping teaspoonful of the cream cheese mixture on side of the wonton and fold and seal like a moon shape and set on a sheet. repeat the process until all is used up. cover with plastic in between layers.
fry the wontons for 2 minutes per side until golden brown becareful not to let it ooze out. drain on paper towels, serve with sweet chili sauce or plum sauce if desired!
tip. if you want to freeze your wontons I would flash freeze it for 1/2 hour on a sheet tray and then place in baggies and freeze up to 3 months
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