Green chili won tons!

Yield: 30 Servings

Measure Ingredient
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 Salt
½ teaspoon Ground coriander
2 teaspoons Minced green onion
3 tablespoons Mayonnaise


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!

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