Fusion between Chinese and Tex-Mex cuisines is somewhat new. The Cantonese cuisine that brought America egg rolls and wontons led to the popular 1990s dish of “Southwestern eggrolls.”
“Texas wontons” is not a currently popular dish, but the recipe for “Texas Wontons with Spicy Guacamole and Sour Cream” is copied on many websites. Italian sausage is used in the recipe, along with Tex-Mex ingredients such as cayenne, chili paste, and cilantro.
Recipes for “Tex-Mex Wontons” appear to be more frequent and include ground beef, cheddar cheese, and refried beans in the wonton skins.
Texas Wontons with Spicy Guacamole and Sour Cream
Source: Paul Teal/Classic Gourmet
1 large ripe avocado
Cayenne, to taste
2 plum tomatoes
Salt and pepper to taste
1 pound hot Italian sausage
1 pound Monterey jack cheese, grated
4 ounces chili paste with garlic
3 scallions, chopped (green only)
2 tablespoons cilantro, chopped
Salt and pepper to taste
Egg roll wrappers
To make the guacamole, mash avocado meat and mix with cayenne, chopped tomatoes, and salt and pepper. Refrigerate until thoroughly cooled.
To make the wontons, brown sausage in skillet, breaking it up into small pieces; drain well. Allow to cool. Mix together sausage, cheese, chili paste, scallions, cilantro and salt and pepper. Brush an egg roll wrapper with beaten egg and place 1/2 ounce of stuffing in center. Fold over corner to corner to form a triangle and crimp the edges with a fork to seal. Flash fry in hot fat to golden brown and drain on a paper towel.Serve immediately with guacamole, sour cream and/or salsa.
Texas Won tons:
East Truly Meets West with these tasty morsels. Roasted Raspberry with Cream Cheese, Wrapped in the pocket of a Crispy Won-Ton that’s been lightly dusted with Powdered Sugar
TEX - MEX WONTONS
1/2 lb. ground beef
1/4 c. onion, chopped
2 tbsp. green pepper, chopped
3/4 c. refried beans
1/4 c. (1 oz.) Cheddar cheese, shredded
1 tbsp. catsup
1 1/2 tsp. chili powder
4 doz. wonton skins
Commercial taco sauce
Combine beef, onion and green pepper in a large skillet; cook until meat is browned, stirring to crumble meat. Drain off pan drippings; discard. Add beans, cheese, catsup, and chili powder; stir well. Place 1 teaspoon beef mixture in center of each wonton skin. Fold top corner over filling, fold side corners over, then roll up jellyroll fashion. Moisten edges with water to seal. Heat 1 1/2 inches of oil to 375 degrees in wok or large skillet. Place 6 wontons in hot oil, an fry 30 seconds on each side or until golden brown; drain on paper towels. Repeat with remaining wontons. Serve with taco sauce. Yield: 4 dozen.
1 lb. ground beef
1/2 C. cheddar cheese shredded
1/2 C. monterey jack cheese shredded
1/2 C. onions chopped fine
2 T. ketchup
1/4 C. chopped chilies (your choice)
15 oz. can refried beans
3 T. chili powder
1/2 t. ground cumin
salt and pepper to taste
8 dozen wonton skins
oil for frying
salsa and sour cream for dipping
Brown ground beef and onions. Drain. Stir in refried beans, ketchup, chilies, chili powder and cumin. Mix well. Let cool a bit and add in cheeses. Taste to adjust seasonings.
Place a tablespoon or so of the mixture in the center of the wonton skin. Fold over and seal edges with water.
Fry about 1 minute per side. Drain on a paper towel. Serve while still warm.
Recipe By : Southern Living Cookbook 1987
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient—Preparation Method
-------- ------------ --------------------------------
1/2 Pound Ground Beef
1/4 cup Chopped Onion
2 tablespoons Chopped Green Pepper
3/4 cup Refried Beans
1/4 cup Shredded Cheddar Cheese
1 tablespoon Catsup
1 1/2 tsp Chili powder
48 Wonton Skins
Taco Sauce Or Picante Sauce
Combine beef, pepper, and onion in a large skillet and cook until meat is browned, stirring to crumble meat. Drain off pan drippings: discard. Add beans, cheese, catsup and chili powder: stir well. Place 1 tsp beef mixture in center of each wonton skin. Fold top corner over filling, fold side corners over, then roll up jellyroll fashion. Moisten edges with water to seal. Heat 1 1/2 inches oil to 375 degrees in wok or large skillet. Place 6 wontons in hot oil, and fry 30 seconds on each side or until golden brown. Drain on paper towels. Repeat with remaining wontons. Serve with taco sauce.
21 August 1991, Restaurants & Institutions, “Southwest Cookery goes mainstream” by Nancy Ross Ryan:
And Coyote Grill’s Texas Won Tons ($6.25), deep-fried and stuffed with ground pork, come with Adams’ New Age Guacamole: diced avocado with red onions,
Google Groups: rec.food recipes
From: (Richard M. Bailly)
Subject: COLLECTION (2) Tex-Mex Appetizers
This recipe is pretty big so if you ain’t throwing a party you may want to cut down a bit. It makes about 90 wontons.
1 lb groud beef
1/2 C Cheddar Cheese, shredded
1/2 C onions, chopped fine
2 T catsup
1/4 C chopped chiles (your choice)
3 t chili powder (more or less)
1 15oz can refried beans
1/2 t ground cumin
8 doz wonton skins
oil for frying
Taco Sauce or Salsa for dipping
Brown Beef and onions, drain.
Stir in refiried beans, mix thoroughly.
Mix remaining ingredients together, then add it all to the beef and bean mixture. Mix well.
Fill each skin with about a tablespoon or so of the mixture.
Fold over and seal skins.
Fry about 1 minute per side, drain on paper towel and serve warm with salsa or other sauce. Actually, I really like a little dollop of sour cream with the wontons along with the salsa.
Texas (Lone Star State Dictionary) • (0) Comments • Friday, January 18, 2008 • Permalink