Chorizo and Potato "Empanadas" Wontons
These Chorizo and Potato "Empanadas" Wontons are a super simple way to enjoy flavorful Cuban empanadas without rolling out dough. - The perfect game day treat for those who are just a little bit extra.
Servings: 51 wontons
Calories:
Ingredients
- 2 tbsp. EVOO
- 1 lb. chorizo, casings removed
- 1 medium onion
- 1 medium green bell pepper
- 6 cloves fresh garlic
- 1/2 tsp. sea salt
- 1/2 tsp. freshly cracked black pepper
- 1/2 c. dry white wine
- 14.5 oz. petit diced tomatoes
- 2 c. chicken broth
- 1/2 lb. Russet potatoes, peeled and diced small
- 2 bay leaves
- small handful fresh Italian parsley finely chopped
- 1 pack Twin Dragon Wonton Wrappers
- small bowl water
- 4 c. oil for frying (or minimum required by your deep fryer)
Instructions
- Heat oil over medium heat. Add chorizo, breaking apart while browning. Cook until fat is rendered and meat is barely browned.
- Add onion and green bell pepper and saute until softened. Add garlic, salt and pepper and stir 1-2 minutes until fragrant.
- Deglaze with the wine. Add diced tomatoes, chicken broth, potatoes and bay leaves. Cover and simmer 10 minutes.
- Remove lid and simmer until potatoes are softened and liquid has evaporated. This may take 15-30 minutes depending on the surface area of your frying pan.
- Mash potatoes with a fork, mix filling again, and allow to cool for a few minutes.
- In the meantime, heat oil to 350°F in a deep fryer. Scoop 2 tsp. filling into each wonton wrapper, wet the perimeter with water using your finger, and fold sides together tightly in a diagonal. Working in batches to keep the "empanadas" from touching, fry about 1 min. each until golden brown. Drain on a paper towel. Enjoy!