Hello, foodies…
I’m home! It’s always nice to escape to Florida this time of year and it was a wonderful vacation even though we had rain most of the time. There was one gloriously sunny day and that’s when I posted the shot of me sunning on Facebook. BUT—I certainly had time to relax and do what I love most—eat! Here’s a shot of my favorite vacation meal: Homemade Lasagna with Béchamel Sauce.
We went to an Italian restaurant known for their homemade pasta and scratch-made sauces and this lasagna was so good we went back two nights later so I could eat the same dish.
We’re still celebrating stuffed recipes on In the Kitchen with David and I understand I missed some mighty fine dishes. But this week we’re making a fusion recipe that’s as inventive as it is delicious: Mexican Fiesta Wontons!
Mexican Fiesta Wontons
This recipe is prepared with the Cooks Essentials® Premier Stainless Steel 11-Piece Cookware with Color Smart (K37581).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Wontons:
2 tsp vegetable oil, divided
8 oz lean ground beef
1/4 tsp salt
1/4 cup onion, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup canned green chilies, diced
1/4 cup + 2 Tbsp enchilada sauce
22-24 wonton wrappers
Cheese Dipping Sauce:
1 (14.5-oz) can petite diced tomatoes with sweet onions, well drained
1/4 cup canned green chilies, diced
1 (16-oz) package Velveeta cheese, chopped into 1/2" cubes
1/2 cup enchilada sauce
1/4 cup Corona beer
Directions:
To prepare the wontons, heat 1 tsp of the oil in a medium-size skillet over medium heat. Place the ground beef into the pan, sprinkle with the salt, and cook until no longer pink, about 5–7 minutes. Remove the meat from the pan, drain any excess fat, and place into a bowl. Set aside.
Add the other tsp of oil to the pan, and then add the onions, peppers, and chilies, and cook until tender, about 3–4 minutes. Place the meat back into the pan with the cooked vegetables, and then add the enchilada sauce. Cook for 2 more minutes, or until the sauce is fully absorbed. Scoop the mixture into a bowl. Refrigerate until completely cooled.
To assemble the wontons, brush the edges of each wrapper with water, and one by one, place 1 Tbsp of the meat filling into each. Fold the wonton in half to form a triangle and seal the edges. Brush the tips of the triangles with a little more water to join them together, and press to bind. Freeze the stuffed wontons until you’re ready to fry.
Preheat a deep fryer to 350°F. Place the wontons into the deep fryer in batches and cook for 4–5 minutes, flipping them halfway through, until golden brown.
To prepare the cheese sauce, place the petite diced tomatoes and chopped chilies into a 3-qt sauce pot and cook over medium heat for 3–5 minutes. Reduce the heat to low, add the chopped Velveeta cheese, enchilada sauce, and beer and cook, constantly stirring, until the cheese is completely melted. Place the dip into a warm serving vessel and serve.
Don’t they just sound like the tastiest little appetizers? These would be perfect in virtually any season and any fiesta--for kids & adults alike. Speaking of crowd-pleasing dishes, I’m thrilled to tell you that we’ve planned a bonus recipe for each month in 2014, as In the Kitchen with David is celebrating its fifth year! So, what are we making? Mac and cheese, of course! Every month we’ll have a mac & cheese recipe tied into our monthly topic and this month’s recipe is The Ultimate David Recipe: Mac & Cheese Grilled Cheese.
Your blog question today is easy: what’s your favorite mac & cheese recipe? Is it a classic with cheddar and breadcrumbs? Do you spice yours up with some gourmet cheeses? Maybe you add bacon or tomatoes? We’ve got some terrific mac & cheese recipes planned for you this year, foodies, I hope you’ll try them all. And maybe you’ll even find a new favorite!
It’s great being home—I’m excited to see you this Sunday at Noon ET. Join me!
Keep it flavorful!
—David