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Southwestern Wonton


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
38 servings, 2 wontons each
8 oz. 93% fat-free ground beef1 can (11 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, drained and rinsed
2/3 C. salsa
¼ C. chopped fresh cilantro
2 jalapenos, seeded and chopped
1 ½ tsp. chili powder
1 tsp. ground cumin
76 wonton wrappers (approximately 1 ½ pkgs., 16 oz. ea.)
Butter-flavored cooking spray
Fat-free sour cream and salsa for dipping
Brown ground beef in a skillet over medium heat. Drain and rinse. In a large mixing bowl, combine ground beef, corn, beans, salsa, cilantro, jalapenos, chili powder and cumin. Lay one wonton wrap on clean work surface. Spoon 1 tablespoon beef mixture onto center of wonton. Using fingertips, moisten edges of wrapper with water. Fold wrapper over filling to make a triangle. Press edges to seal. Place on cookie sheet. Repeat with remaining wrappers and filling. Spray wontons lightly with butter-flavored cooking spray. Bake 12-13 minutes or until light golden brown. Serve with fat-free sour cream and salsa.
Nutrition Facts:
(wontons only) 75 calories, 13g carbohydrate, 4g protein, 0.7g fat, 0.2g saturated fat, 5mg cholesterol, 1.3g dietary fiber, 131mg sodium
Original recipe by Janet Potts, RD, LD
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