Green Chile Wontons With Pineapple Salsa

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This recipe was printed in a local dining guide. They were great at the Super Bowl party!

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Ingredients [?]

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  • add   1/4 cup red bell peppers
  • add   3-4 long green chilies
  • add   1/2 teaspoon salt
  • add   1 (20 ounce) can pineapple chunks
  • add   2-3 green onions
  • add   1/4 lb monterey jack cheese
  • add   1/4 teaspoon cumin
  • add   24 egg roll wraps
  • add   1 large jalapeno
  • add   1/2 medium fresh pineapple
  • add   flour
  • add   1/4 cup red onions
  • add   1/4 lb cheddar cheese
  • add   1-2 clove garlic
  • add   vegetable oil
  • add   1/4 teaspoon black pepper


  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.