Re: [CH] Jalapeno/Habanero/Cream cheese wontons
Andy (quark@erols.com)
Wed, 14 Mar 2001 20:01:05 -0500
Linda,
Going back a llllong while, I remember a Crab Rangoon as you described,
but it also had some finely-chopped Vidalla onion in it.
-- very tasty.
Now, of course, I would like a little slice of hab in it also.
Andy
Linda Reynolds wrote:
>
> Curt sent this along and it reminds me of a recipe that my husband
> and I copied from a local restaurant called "crab rangoons". They
> are wonton wrappers filled with a cream cheese and crab mixture, then
> all four corners are pulled up and twisted together, then deep fried.
>
> We make them at home with softened cream cheese, a touch of milk,
> crab meat, pepper, etc. If you can find wonton wrappers you can use
> egg roll wrappers and cut in half so you have squares. These are a
> great appetizer and they cook quickly and do not retain much of the
> oil they are cooked in.
> There are many variations that you could come up with as well as a
> dipping sauce if you so wished.
>
> Give them a try!
>
> P.S. Curt, sorry your knuckle dragging comment about smelling like a
> jalapeno didn't get a better response! Beware of steaming the Jals,
> we do this when we make poppers and inhaling the vapor even when you
> are in another room makes you cough like crazy!
>
> Linda
>
> >Somebody posted a recipe the other day for jalapeno's stuffed with cream
> >cheese, Habaneros and cayenne. We did something a bit different with a
> >similar concept. 10-12 jalapeno's, stemmed and seeded. Steam for 5 to 10
> >minutes. Dice fine, mix with 1/2 a container of soft cream cheese. Dice one
> >or two habaneros and mix in. I added a tbsp. of cajun spice, mostly for the
> >salt. Spoon a tsp. or so into a wonton skin, fold in half to form a triangle
> >and deep fry. I would add more habanero next time, we seem to have gotten
> >into a mild set of jalapenos.