Jerk Chicken Rangoons
- 1 egg
- 4 ounces diced green chiles, drained
- 2 cups cooked chicken breast meat, pulled (roast a few small breasts or start with a rotisserie chicken)
- 1 cup shredded smoked Gouda cheese
- 2 tablespoons thinly sliced green onion
- 1 tablespoon fresh lime juice
- 1 teaspoon jerk seasoning mix
- 30 wonton wrappers (I used 4-1/2" square wrappers)
- 1 cup sour cream
- 1/2 mango, peeled and finely chopped
- Preheat oven to 350u0b0. 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 immediatley, with sour cream.
egg, green chiles, gouda cheese, green onion, lime juice, jerk seasoning mix, wonton wrappers, sour cream, mango
Taken from food52.com/recipes/23732-jerk-chicken-rangoons (may not work)