Have you guys been ordering your groceries since we’ve been quarantined? Or just, in general ordering groceries? Then you know the whole, put this in my cart and pray this is what actually comes, right? So, these southwestern won tons were really supposed to be southwestern egg rolls. I ordered the egg roll wrappers, but the won tons are what came.
So, before we even really get into this recipe – just know, it will work with egg roll wrappers. And clearly it works with wonton wrappers. And it’s really all just a vehicle to get that spicy ranch dressing in your mouth. You’re welcome.
You’ll start by patting dry 2 chicken breasts and dicing them up. If you end up having to use wonton wrappers, you want the smallest piece you can get because then you’ll be able to pack in more to your wontons. My chicken pieces were a little big for these but we made it work – as you do in quarantine.
I cooked up the chicken in a skillet with salt, pepper, cumin, chili powder, lime zest and lime juice. Once the chicken was cooked through, I added the corn, black beans and scallions and then spiced the whole thing again. At this point, you want to take a little bite and adjust your seasoning if you want to – I’ve been routinely adding more cumin to everything, but whatever your preferences are, adjust at this point.
Remove from the heat, add the cilantro and then get ready to assemble! These are actually easier to assemble than the egg rolls. You dip your finger in water, run your finger on all four sides of the wonton (the side you are looking at only), and then fold in half and press the dough sides together.
The key to getting the crispy shells without deep frying is to spray a foil lined baking sheet with cooking spray, and then spraying the top of the stuffed wontons with more cooking spray.
And then we’ve got the ranch dressing! You’ll follow this recipe, (also included below), I go a little heavier on the mayo because somebodyyyy around here prefers a thicker ranch. You add a seeded and de-ribbed serano chile or jalapeno pepper and a handful of cilantro; blend in a processor or blender and you’re ready to enjoy!
Crispy Oven Baked Southwestern Won Tons with Spicy Cilantro Ranch Dressing
- 1 package of won ton wrappers found with tofu, typically; package has about 50 wrappers, you'll use almost all if not all the wrappers with this recipe
- 2 chicken breasts
- 3/4 c canned black beans
- 3/4 c canned corn
- 5 scallions, thinly sliced, white and green parts
- 1/2 red onion, diced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 lime, zested and juiced
- salt, pepper to taste
- 2 tbsp olive oil
- 2 tbsp chopped scallions
Spicy Cilantro Ranch Dressing
- 1 c buttermilk
- 1/2c-1c mayo
- 1 tbsp chopped chives scallions work in a pinch, too; use one scallion, thinly sliced white part only
- 1/2 tbsp chopped dill
- 1 clove garlic, minced
- 1 de-seeded and ribbed serano or jalapeno pepper
- 2 tbsp cilantro
- salt, to taste
- Pat chicken breasts dry; dice into small pieces.
- Heat oil in large pot (I use my dutch oven for this).
- Add chicken, half of the spices and the lime juice and zest; sautee until chicken is cooked through.
- Add beans, corn, red onion, scallions and the rest of the spices. Stir until combined with the chicken and heated through.
- Taste for spices now – check for salt, pepper, cumin and chili powder. You could add more lime zest if you want a strong lime flavor!
- Remove from heat.
- Preheat oven to 350. Line a baking sheet with foil and spray with cooking spray. Set aside.
- Wet a paper towel so it's damp, put a large dish on the side for you to place your prepared won tons. Place a small bowl of water to seal the won tons. Get ready to assemble!
- Take one won ton and 2 tsp of the mixture. Place in the middle of the won ton. Dip your finger in the bowl of water, and run your finger around the inside sides of the won ton (the side you are looking at). Fold in half to make a triangle shape. Gently press the wet sides together until they stick.
- Place won ton on dish, cover with damp paper towel. Continue with the remaining mixture and won ton wrappers.
- Place won tons on the prepared baking sheet, about an inch apart.
- Spray with cooking spray on the sides of the won tons facing you (on the baking sheet); bake for 25 minutes until the wrappers are crispy.
- Serve with ranch dressing, cilantro, scallions and lime wedges.
Spicy Cilantro Ranch Dressing
- Combine all ingredients in food processor or blender.
- Taste for salt and adjust accordingly.
- Serve immediately or store in an airtight container in the fridge for up to 2-3 days.