Corn and Jalapeño Rangoon Nachos

• 총 시간: 9 minutes

재료

For the filling:

1 package wonton wrappers

8 oz cream cheese, softened

1 1/2 cups sweet corn (fresh from the cob, drained canned corn, or thawed frozen corn)

3 tbsp mayonnaise or sour cream

1/4 cup diced jalapeno

1/4 cup red onion, minced

4 green onions, sliced thin

1 tsp garlic powder or fresh minced garlic

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1 tablespoon honey or sweeter of choice

1 teaspoon sesame oil

For the spicy mayo:

3/4 cup mayo

2 tablespoon gochujang or sriracha

1 teaspoon rice vinegar

1 teaspoon sesame oil

1/2 cup Sweet chili sauce

방향

In a large bowl, thoroughly mix the softened cream cheese, corn, mayonnaise, green onions, and seasonings until well combined

Place about 1 teaspoon to 1 tablespoon of the filling directly into the center of a wonton wrapper

Dip your finger in water and lightly trace the outer edges of the wrapper. Lay another wonton on top and pinch the seams tightly so there are no bubbles or leaks.

Heat 2 inches of oil in a pan to 350°F (176°C). Fry the rangoons for 2 to 3 minutes total, turning halfway, until crispy and golden.

Air fryer method: Place the rangoons in a single layer in your basket, spray generously with cooking spray, and air fry at 380°F (193°C) for 6-7 minutes until golden and crispy.

Make the spicy mayo by adding the mayo, gochujang, rice vinegar, sesame in a small bowl and mix until well combined.

Transfer the crispy wontons in a serving plate, drizzle with spicy mayo, sweet chili sauce, garnish with green onions and Devour!