Green Chile Wontons With Pineapple Salsa

• 14 cup red onion, diced
• 1 large jalapeno, seeded and diced
• 2 -3 green onions, diced
• 14 cup red bell pepper, diced
• 12 medium fresh pineapple, peeled,cored and diced or
• 1 (20 ounce) can pineapple chunks, draned and diced
• 14 lb cheddar cheese, shredded
• 14 lb monterey jack cheese, shredded
• 3 -4 long green chilies, roasted,peeled,seeded and diced
• 12 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon cumin
• 1 -2 clove garlic, minced
• 24 egg roll wraps, each 2 x 2 inches
• flour, for dusting
• vegetable oil, for deep frying

1. In a medium size bowl, combine all the ingredients for the salsa.
2. Stir in blend, cover and refrigerate several hours.
3. In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently.
4. Place the egg roll skins on a clean surface or cutting board.
5. Lightly wet the edges with a small amount of water, and place a heaping teaspoon of the cheese filling in the center of each skin.
6. Fold into a triangle, dampen the edges, and press them together.
7. Dust with flour and deep fry in 3 inches of hot oil until golden brown.

red onion, jalapeno, green onions, red bell pepper, pineapple, pineapple, cheddar cheese, cheese, green chilies, salt, black pepper, cumin, clove garlic, egg roll wraps, flour, vegetable oil

Taken from www.food.com/recipe/green-chile-wontons-with-pineapple-salsa-112572 (may not work)