Chile Relleno Dippers

• 1 (14 ounce) package wonton skins
• 1 cup shredded Mexican blend cheese or 1 cup monterey jack cheese
• 1 (8 ounce) package cream cheese
• 2 (7 ounce) cans diced green chilies
• 1 teaspoon crushed peppercorn (we use multicolor blend)
• 14 teaspoon garlic powder
• 14 teaspoon sea salt
• 4 cups canola oil
• sour cream
• salsa
• green chili sauce (Stokes)

1. Open cans of Green Chiles, rinse in colander, drain and place in medium size mixing bowl.
2. Mix green chilies with cream cheese, shredded cheese, pepper, garlic powder, and salt.
3. While mixing ingredients heat oil for frying (medium-high heat).
4. Place cheese mixture in quart size zip-lock bag.
5. Snip one corner off of bag.
6. Squeeze mixture to start flow from hole.
7. Pipe (squeeze) about 1 teaspoon of cheese mixture in the corner of each wonton skin.
8. Roll wonton wrapper as you would for an egg roll.
9. Fry in hot oil until light golden brown.
10. After finished cooking serve either as dinner of appetizer with sides of sour cream, salsa and green chili sauce (Stokes).

blend cheese, cream cheese, green chilies, peppercorn, garlic, salt, canola oil, sour cream, salsa, green chili sauce

Taken from www.food.com/recipe/chile-relleno-dippers-203379 (may not work)