Oven Baked Crispy Southwestern Won Tons with Spicy Cilantro Ranch Dressing
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!
