Jerk Chicken Rangoons
Recipe GLPRc3ceefb754180e
Crispy wonton wrappers filled with seasoned pulled chicken, roasted green chiles, and smoked Gouda cheese infused with Caribbean jerk spices. These savory parcels are served with a refreshing mango-sour cream dipping sauce. A fusion appetizer that combines Asian-inspired presentation with bold Caribbean flavors.
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Ingredients
2 cups cooked pulled chicken breast
1 cup shredded smoked Gouda cheese
4 ounces diced roasted green chiles, drained
2 tablespoons thinly sliced green onion
1 tablespoon fresh lime juice
1 teaspoon jerk seasoning mix
30 wonton wrappers (4-1/2" square)
1 egg, lightly beaten
1 cup sour cream
1/2 mango, peeled and finely chopped
Directions
In a medium bowl, combine the cooked pulled chicken breast, shredded smoked Gouda cheese, drained green chiles, sliced green onion, fresh lime juice, and jerk seasoning mix. Stir until all ingredients are evenly distributed and the filling is well mixed.
Place a wonton wrapper on a clean work surface with one corner pointing toward you. Spoon approximately 1 tablespoon of the chicken filling into the center of the wrapper.
Brush the edges of the wonton wrapper lightly with beaten egg. Fold the bottom corner up over the filling, then fold the left and right corners inward to meet in the center, creating a triangle shape. Finally, bring the top corner down and seal, forming a small pouch.
Repeat the filling and folding process with the remaining 29 wonton wrappers and chicken filling.
Heat oil in a deep skillet or wok to 350°F (175°C). Working in batches, carefully place the filled rangoons into the hot oil and fry until they are golden brown on all sides, approximately 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
In a small bowl, mix together the sour cream and finely chopped mango to create the dipping sauce.
Arrange the fried jerk chicken rangoons on a serving platter and serve warm with the mango-sour cream dipping sauce on the side.
