Jerk Chicken Rangoons
Jerk Chicken Rangoons is a Central American recipe that serves 30. One portion of this dish contains about 5g of protein, 4g of fat, and a total of 77 calories. For 41 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Foxes Love Lemons has 100 fans. If you have mango, wonton wrappers, sour cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Many people really liked this hor d'oeuvre. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, take a look at these similar recipes: Crab Rangoons, Simple Crab Rangoons, and Fun with Phyllo Series – Crab Rangoons.
Servings: 30
Ingredients:
2 cups cooked chicken breast meat, pulled (roast 3 small breasts, or start with a rotisserie chicken)
1 egg
1 cup shredded smoked Gouda cheese
1 can (4 ounces) diced green chiles, drained
2 tablespoons thinly sliced green onion
1 teaspoon Buncha Jerks Jamican Jerk Seasoning (Medium Blend)
1 tablespoon fresh lime juice
1/2 mango, peeled and finely chopped
1 cup sour cream
30 wonton wrappers (I used 4-1/2" square wrappers)
Equipment:
whisk
bowl
oven
Cooking instruction summary:
Preheat oven to 350 degrees F. In small bowl, whisk egg with 1 tablespoon water. In large bowl, stir together chiles, chicken cheese, onion, lime juice and jerk seasoning. Place a heaping tablespoon of chicken filling in the middle of one wonton wrapper. Brush two sides of wrapper with egg wash. Fold wonton wrapper diagonally, pressing to enclose seams. Fold bottom two corners of triangle in so wonton forms a small purse (see photo below for a visual on how I folded them). Repeat with remaining wonton wrappers. Place rangoons on parchment-lined sheet pans and brush with remaining egg wash. Bake rangoon for 23 to 25 minutes or until golden brown and crispy. Meanwhile, stir together sour cream and mango. Serve rangoons immediately, with sour cream.
Step by step:
1. Preheat oven to 350 degrees F. In small bowl, whisk egg with 1 tablespoon water. In large bowl, stir together chiles, chicken cheese, onion, lime juice and jerk seasoning.
2. Place a heaping tablespoon of chicken filling in the middle of one wonton wrapper.
3. Brush two sides of wrapper with egg wash. Fold wonton wrapper diagonally, pressing to enclose seams. Fold bottom two corners of triangle in so wonton forms a small purse (see photo below for a visual on how I folded them). Repeat with remaining wonton wrappers.
4. Place rangoons on parchment-lined sheet pans and brush with remaining egg wash.
5. Bake rangoon for 23 to 25 minutes or until golden brown and crispy. Meanwhile, stir together sour cream and mango.
6. Serve rangoons immediately, with sour cream.
Nutrition Information:
covered percent of daily need
