Yield: 30 Servings
|½ pounds||Monterey Jack, grated|
|4 ounces||Can green chilies, chopped|
|1 pack||Won ton skins|
|2 eaches||Large ripe avocados|
|3 tablespoons||Fresh lime juice|
|½ teaspoon||Ground coriander|
|2 teaspoons||Minced green onion|
Mix cheese and green chilies. Place 1 ts mixture on won ton skin and fold like an envelope. Fry in 2" of hot oil, until brown, turning so that both sides will be brown. Drain. Serve hot with guacomole dip.
For dip: Mash pulp of avocado and blend in lime juice. Add remaining ingredients and blend until smooth. Cover and refrigerate until used.
From the Colorado Cache Cookbook!