Recipes

Fall-n-Fire Wontons

Beef 

• Cooking Time: 40 minutes
• Servings: 8-12
• Preparation Time: 20 minutes
• WONTONS
• 2 Cups Tropical Foods Mexicali Fire®
• ¼ cup Tropical Foods Mexicali Fire®, garnish
• 1 lb. grass fed beef
• 1 package wonton wrappers
• ½ tsp. oil
• 1 tbsp. butter, unsalted
• 1 onion, diced
• 1 red pepper, diced
• 1 ½ cups Mexican blend cheese, shredded
• 8 tbsp. chili powder
• 2 tsp. red pepper flakes
• ½ cup sour cream
• 1 bunch chives
• Salt and pepper to taste
• SWEET POTATO PUREE
• 3 sweet potatoes, peeled and diced
• 1 tbsp. butter, unsalted
• 6 tbsp. ground nutmeg
• 8 tbsp. ground cinnamon
• ½ to 1 cup heavy cream

WONTONS

Sauté onions and peppers in 1 tbsp. butter with the oil, until they start to get soft.

Add the ground beef and cook until meat is done. Drain off grease if needed. In a bowl, mix the meat with chili powder and pepper flakes; mix until blended.

Add the 2 cups Mexicali Fire® mix; salt and pepper to taste and add shredded cheese.

Place two wonton wrappers into a lightly greased muffin pan (12 cup pan); push the wontons into the cups and fill with the Mexicali Fire® mixture.

Bake at 400 degrees for 10 minutes, until lightly browned.

Remove from pan and garnish with cheese, sour cream, chives, and the ½ cup of Mexicali Fire®. Place on top of the sweet potato puree to serve.

SWEET POTATO PUREE

Boil or steam the sweet potatoes until soft.

Drain potatoes; add butter and puree with stick blender.

Add cream, nutmeg, and cinnamon.

Mix until smooth.

Adjust seasoning and add to plate.

This recipe makes 8-12 servings.

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Fall-n-Fire Wontons, was the 1st runner-up, created by Elizabeth Vestal.

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