Southwest Veggie Won Tons

When preparing appetizers and finger foods for a party, I have learned from Robin Sue at Big Red Kitchen that it good to offer a group of three things or to offer something savory and something sweet. So now when I plan party food, I work with groups of three, with at least one sweet choice and one savory.

Something I have made frequently and is always enjoyed is fruit salsa. I wanted to include this since it has been a while since its last appearance. Second in this trio will be a layered dip {look for a post after Christmas}. With these two I have a sweet and a savory. The fruit salsa is fairly sweet since it is served with cinnamon~sugar chips. So for the third choice in this trio, I planned for another savory option.

I considered making southwest egg rolls. But for a party snack, something that was a bit smaller, almost poppable, would be more suitable. A compromise of sorts came to mind~ southwest won tons.



When working with won ton wrappers it is important to keep the wrappers moist. They dry out rather quickly. To do this keep them covered with a moist kitchen towel and work in small batches. I will lay out about 8~10 wrappers at a time, fill and fold them, then place them on the baking sheet. If you are baking them, brush them with melted butter before working on another batch. Place the folded dumplings fold side down to keep intact. If you plan to fry them, keep the filled and folded dumplings covered with a moist towel until frying.



Southwest Veggie Won Tons
5 handfuls, about 10 cups, fresh spinach leaves {could sub 1 10 oz pkg frozen spinach, thawed and drained}
1 4 oz can diced green chiles
2/3 c cooked or canned black beans
2/3 c frozen corn kernels
1 green onion, sliced
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp chili powder
1 c shredded cheddar~jack cheese
50 won ton wrappers
1/4 c butter, melted

Preheat oven to 450F. Line a cookie sheet with foil and place a cooling rack on top {see note in tips and tricks}.

Place fresh spinach in a large, deep skillet over medium heat. Cook, stirring frequently, til wilted. Add green chiles, black beans, corn, green onion, cumin, onion powder, salt and chili powder. Stir to combine and heat through. Add cheese and stir; remove from heat.

Lay out 8~10 won ton wrappers; fill each with 1-2 teaspoons filling. Fold and seal {to seal, add a dab of water to edges}. Place on prepared cooling rack. Brush with melted butter. Bake in 450 oven for 10~15 minutes; check closely last few minutes of baking.



Tips and Tricks~
*Do not over fill wrappers; just one teaspoon of filling is all that is needed.
*Baking won tons on a cooling rack placed on cookie sheet allows for cooking on both sides without flipping.
*Serve with this easy sauce~ 1 cup salsa mixed with 1 cup mayonnaise {this is a favorite dressing for McPeak Taco Salad}.
*Fresh chopped cilantro is a nice addition but if making for others, you may want to beware. Some people have a repulsion to cilantro.
*Want a traditional won ton? Here are my favorite won tons which can be enjoyed steamed, fried or in soup.



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