Wonton pockets stuffed with cheese, accompanied by a Huancaina dip

Ingredients:

Wonton: 

60 wonton dough to fry

16 oz. Cheese (e.i. Gouda, Havarty, Monterrey Jack)

2 egg whites

Huacaina Dip:

4 Peruvian Yellow Peppers

10oz. Queso Fresco

1 cup evaporated milk

1/2 cup corn oil (Mazola)

2 tsp. garlic paste

1 small red onion

1 Saltine crackers

Salt

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Description

For this amazing recipe, you won’t spend to much time. So, let’s start:

  1. Cut the cheese in strips about ¾ the length of each wonton sheet.
  2. Put the cheese on one side of the wonton sheet, and start rolling the sheet around it, leaving a little edge unrolled. To close, wet your finger in the egg whites and pass it along the edge of the wonton sheet, and then finish rolling. Do the same to close the side ends, pressing with your fingers to make sure the dough sticks well.
  3. You can do these first steps in advance, cover the uncooked “tequeños”, and leave the frying till the end, right before serving.
  4. In a medium/high heat, bring a lot of oil (1/2 cup or more) to a zizzle and put a few tequeños in the frying pan. Wait until they’re starting to brown on one side, and then turn and do the same on the other side. Place on a dish with a paper towel, which will absorb the excess oil.

Huancaina Dip:

  1. Remove the stems of the peppers and cut it in chunks.
  2. In a blender process the peppers with milk for about two minutes.
  3. Incorporate cubed queso fresco, saltine crackers, garlic paste, and blend for one minute, slowly add corn oil.
  4. Cut the onion into small squares and add to the mixture.
  5. Verify salt and consistency.