Fall-n-Fire Wontons
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.
