1 package Wontons
1/4 cup cooked, shredded Pork
1/4 cup Queso Fresco
1/4 cup BBQ Sauce
1/4 cup Cowboy Beans
1/4 cup cooked Corn Niblets
2 Roma Tomatoes
1/4 cup chopped Onion
1/4 teaspoon Garlic Powder
1 Jalapeno Pepper
This recipe assumes that you have made a recipe of the
Cowboy Beans. If you haven't you can follow the link to the
recipe, or use canned beans, if you like.
This recipe also assumes that you have cooked a
pork loin for this recipe! You can follow the link to a
pork loin we cooked for Halloween if you would like.
Lets chop our jalapeno pepper for our salsa first.
Cut both ends off of the pepper.
Wash the seeds and the membrane from the pepper
in cold water and discard.
Remember not to inhale as you are removing the seeds.
Split the pepper in half.
Cut each half in half.
Finely chop into tiny pieces.
Chop the tomatoes and onion into small pieces.
We did this chopping when we made
salsa at Halloween.
Mix the tomatoes, onion and jalapeno
in a bowl.
Add some chopped cilantro. I used 5 leaves,
tore them from the stem, rolled them up.
and chopped them. Add 1/4 teaspoon garlic powder.
Mix everything well.
Refrigerate until needed.
Start vegetable oil heating in a pan.
While it is heating, start building the wonton.
Set it at a diagonal.
Place a couple bits of pork on the bottom.
Add some corn niblets.
Add some BBQ sauce.
Add just a little of everything because the wonton is really small!
Keep building by adding a little bean,
and some queso fresco.
Use the egg to make an egg wash. Crack the egg into
a small bowl, add 1/2 tablespoon water and mix.
Using a pastry brush, (your finger will work also!)
brush around the perimeter of the wonton. This will
help it stick together.
Fold the edges of the wonton together, forming a triangle.
Place in frying pan and cook until golden brown,
turning to make sure both sides get brown.
Drain on a paper towel.
Serve with the homemade pico de gallo, or.....
Thanks for stopping by The Freshman Cook today!!