Servings: makes about 16 wontons
2 tablespoons stir-fry or sesame oil
2 tablespoons finely chopped shallot
1 clove garlic, finely chopped
2 green onions, sliced
8 ounces ground chicken meat
3 tablespoons crunchy peanut butter
3 tablespoon shredded carrot
1 teaspoon green curry paste
2 tablespoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons lime juice
32 wonton wraps
2 stick Amlat™ Monterey Jack Snack Cheese, sliced in 20 pieces each
Note: Each wonton has 55 to 60 calories when oven-baked versus fried.
- Preheat oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Spray a large baking sheet with non-stick cooking spray.
- Slice each cheese stick into 20 thin slices (see Amlat cheese preparation photo online.) Set aside.
- Heat a wok or heavy skillet over medium-high heat. Add oil; dribble it down the sides of the wok or cover skillet bottom. When the oil is hot, add the shallots, garlic and green onion. Stir-fry briefly; add the ground chicken and stir-fry on high heat until the chicken changes color and is nearly cooked through.
- Stir in the remaining ingredients. Remove wok from the burner and allow mixture to cool.
- Set out wonton wrappers, with a small bowl filled with water. Lay out 1 wonton wrapper on work board; place approximately 1 tablespoon of the chicken/veggie mixture in the middle. Add 3 or 4 slices of Monterey Jack Cheese. Dip finger in the water and run it along the edges of the wonton wrapper to wet dough. Take another wonton wrapper and place it on top in a way that forms either a star shape or a square to seal the filling within the wraps. (see photo). Continue with the rest of the mixture and cheese to make approximately 18 wontons.
- To bake the wontons, place them evenly on the baking sheet and spray lightly with cooking spray. Bake for 10-12 minutes or until golden.
- Serve hot with a favorite dipping sauce.