Mexican Won Tons
These quick and easy treats will quickly become the party favorite. They're so easy, even your husband can make them while you are getting your hair done.
These quick and easy treats will quickly become the party favorite. They're so easy, even your husband can make them while you are getting your hair done.
- Carbohydrate 19.4162675655327 g
- Cholesterol 55.310377 mg
- Fat 47.5380120530063 g
- Fiber 2.28957694352617 g
- Protein 15.4881319225153 g
- Saturated Fat 9.7047003443664 g
- Serving Size 1 1 Serving (166g)
- Sodium 385.582361814567 mg
- Sugar 17.1266906220065 g
- Trans Fat 4.48001303247214 g
- Calories 565 calories
Step-by-step
- Crumble and brown the ground beef in a skillet.
- Drain fat, add water and taco seasoning.
- Stir until completely mixed.
- Add refried beans and green chilis into the skillet.
- Stir them in with the beef and mix thoroughly.
- Remove mixture from heat.
- Lay wax paper out on counter top and separate won ton wrappers.
- Place a pinch of cheese on wrapper, then add 1 teaspoon of the beef mixture over the cheese.
- Fold the wrappers by joining all 4 corners over the beef mixture, pinch the corners together while gently pressing them into the beef.
- Set aside until all wrappers are used or you run out of beef mixture.
- Heat oil in skillet, once oil is HOT, fry the won tons three or four at a time until wrapper is golden and crispy.
- Let cool for 15 minutes before serving.
Substituting egg roll wrappers for thin wheat won ton skins yields a significantly heavier, chewer exterior that absorbs more frying oil and alters the crispness ratio. Fusion finger foods emerged prominently during the mid-twentieth century as multicultural ingredients became widely available in standard American supermarkets. Combining commercially produced Asian pastry skins with seasoned minced beef and refried beans demonstrates a pragmatic approach to cross-cultural pantry utilization.
Frying Dynamics and Thermal Control
Maintaining proper oil temperature prevents the pastry from becoming saturated with grease before the exterior turns golden. Heat three cups of vegetable oil in a skillet to approximately 375 degrees Fahrenheit before dropping in small batches of three or four pieces. Overcrowding the pan lowers the oil temperature rapidly, resulting in soggy dough. Fry each parcel until the edges turn uniformly golden brown, which typically requires roughly two minutes depending on exact heat retention.
- Wet wrappers will cause violent oil splattering; ensure the edges are sealed firmly without excess moisture on the exterior.
- Drain fried items on a wire rack rather than paper towels to maintain bottom crispness by allowing air circulation.
- Cool assembled pieces for fifteen minutes before eating to let the internal dairy and bean mixture stabilize structurally.
