Mexican Beef and Cheese Wontons with Salsa
2 tsp extra-virgin olive oil
1/2 lb. lean ground sirloin
2 oz. low-fat cheddar or Colby cheese, shredded (about 1/2 cup)
2 tbsp chopped jalapeno chiles, minced
1 tsp chili powder
1 tsp ground cumin
30 wonton wrappers
1/2 cup fat-free salsa
Makes 6 Servings
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute.
Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 1 1/2 tablespoons of salsa per serving.