Wrap~and~Roll Green Chilies with Tomato-Coriander Sauce

November 28, 2010
3 Ratings
  • Makes 30
Author Notes

I always have most of these items in my pantry. I love the crunch of fried wontons and who doesn't love cheese and chilis. Was a natural match but the dipping sauce is always the key. It makes the dish. Try to make it 3 days ahead to let the flavors meld but at least the day before, then warm through. Fry the wontons and watch them disappear. This could not be any easier but it packs a nice punch. —Stockout

What You'll Need
  • Fried Wontons
  • 1 4oz can chopped green chili peppers, drained
  • 1 cup shredded Hot Pepper Jack cheese (4oz)
  • 30 wonton skins
  • Cooking Oil for deep-frying
  • Tomato Coriander Sauce
  • 1 small 7 1/2 oz can tomatoes
  • 2 tablespoons fresh cilantro or parsley
  • 1 small green onion, cut up (2 tablespoons)
  • 1 tablespoon butter or butter spread
  • 2 cloves garlic, minced
  • 1/4 teaspoon paprika, a good smoked or hot one
  • dash of hot sauce (optional)
  1. Fried Wontons
  2. In a medium mixing bowl combine chili peppers and cheese. Postition wonton skins with 1 point toward you.
  3. Spoon 1 rounded teaspoon of filling just off center of skin.
  4. Roll bottom point of wonton skin over filling; tuck point under filling.
  5. Roll once to cover filling, leaving about 1" unrolled at the top of the skin. Moisten the right-hand corner of the skin with water.
  6. Grasp the right and left corners of the skin; bring these corners toward you below the filling.
  7. Overlap the left corner over the right corner. Press the wonton skin securely to seal. They will look like miniature egg-rolls.
  8. Fry wontons, a few at a time, in deep hot oil (365) for 1 to 1 1/2 minutes or till golden. Drain on paper towels.
  1. Tomato Coriander Sauce
  2. In a blender container or food processor bowl combine the undrained tomatoes, coriander or parsley, green onion, butter or spread, garlic and paprika.
  3. Cover and blend till finely chopped.
  4. Transfer to a small saucepan. Bring to a boil and simmer about 5 minutes.
  5. Serve warm.
  6. Makes 1 cup.
Contest Entries

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  • Sagegreen
  • drbabs
  • dymnyno
  • campagnes

10 Reviews

Sagegreen December 3, 2010
Love the name, too. Love the butter in your warm sauce.
Stockout December 5, 2010
I can put butter into anything and rationalize it. Just a nob goes a long way to rounding out the rough edges. Thanks, Sagegreen. I love your recipes with all those unique flavors and the fact that you know they will work wonderfully well together.
nutcakes December 2, 2010
These would be perfect for a Mexican theme party I am going to this weekend (if they let me deep fry.) You can roll them a little ahead, then fry later?

I cannot grasp the rolling instructions. Point toward me, cover filling with bottom point, tuck under, pull top toward you, but then hold each side and criss cross it? or am I tucking in the side points and sealing the top point onto the roll?
Stockout December 2, 2010
You can roll ahead and fry before. are on home base with second base away from you. Filling goes where the pitcher is. Catcher rolls towards pitcher. First and third cross each other and the catcher rolls into center field. If you wet the catchers corner it will stick to the center field point. Hope you hit a home run!!!
drbabs December 1, 2010
This sounds amazing--you should submit it to this week's contest!
Stockout December 2, 2010
I have brain-lag, thanks for the reminder about this week's contest. I am glad I checked my Emails today, as I am off to yet another state and would have missed it.
dymnyno November 28, 2010
This one is really a keeper! It is unique, creative and easy to make for a party.
Stockout December 1, 2010
Thank you. Sorry for the late reply, have been traveling so long now I forgot when I even posted this recipe.
campagnes November 28, 2010
That sounds absolutely wonderful, especially that sauce! Will definitely be trying this. Thanks for sharing!
Stockout December 1, 2010
Thank you. Fried, cheesy, saucy, spicy....what more could you want when you want a nibble.