Health
Healthy Recipe: Cheesy Pepper Wontons
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Submitted by Rachel F. Johnson
I love to cook, so I’m usually the one who prepares dinner, but I’ll never forget the first few times that Joe made dinner for me! We have the same cooking style—just throwing things together and hoping that they turn out well; however, he can be much more creative with ingredients than me! On one of these occasions, we enjoyed quite possibly the world’s spiciest green beans due to a can of spicy Rotel, extra jalapeños and LOTS of Louisiana Hot Sauce. We were laughing and choking while guzzling down water and bread. Needless to say, he likes spices! The first time I made these wontons, I took a bite and smiled as I set them on his plate because I knew they would be a winner in his book!
Makes 10 Wontons
-4 oz. fat free cream cheese
-2 oz. Monterrey Jack Cheese, shredded
-2 Tbsp. Chopped jalapeños
-6-8 sweet mini peppers, chopped
-Cumin & Chile Powder to taste
-5 egg roll wrappers
-¼ cup water
Preheat oven to 350o. Slice the 5 egg roll wrappers in half to form 2 long rectangles and place on a large nonstick cooking sheet. Place cream cheese, shredded cheese, chopped jalapeños and chopped mini peppers in a small mixing bowl. Mash or mix with a fork until combined. Lightly sprinkle on a bit of cumin or chili powder, if desired. (I used about ¼ tsp. of each) Place 1 Tbsp. mixture at the bottom of a rectangular wonton and roll up! Repeat with all wontons. Lastly, dip your hands into the ¼ cup of water and splash the wonton to seal it. Bake for 10-12 minutes until slightly golden & crispy!
These make for a wonderful meat-free meal when paired with grilled vegetables, but you could still serve with 3 oz grilled chicken breast, if desired.
And, since these pepper wontons are baked & made with fat-free cream cheese, 3 wontons are only 187 kcal with 5 g fat and 13 g of protein. Fast-Food Cheesy Peppers contain 248 kcal, 13 g fat and 6 g protein.
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