I gave myself a pretty big pat on the back when I thought to make these guacamole wontons. I got a giant pack of wonton wrappers at the Asian market last month and have barely made a dent in the stack. I really didn’t need to buy such a large pack, but they were so much cheaper than the regular grocery store ones! I couldn’t resist. Plus, they are just so versatile. They are definitely one of my favorite ingredients to improvise with. This is probably because it’s nearly impossible to screw up a wonton idea. I’m pretty sure you could stuff a wrapper with anything and it would be delicious fried, baked, or boiled. So, one day I had a sudden inspiration to fill them with guacamole. I was fairly confident that it would be a hit. Cinco de Mayo seemed like the perfect day to try out this festive appetizer. Just like most of my improvisations, these are incredibly easy. I mashed up an avocado, just slightly. I kept it pretty chunky because I didn’t think a super creamy filling sounded as appetizing, but maybe I’ll experiment with it some day. Then I just mixed in a little bit of red onion and jalepeno that I had chopped up for a salsa (more on that later + sneak peak pic below), squeezed some lime and added salt and pepper. I made a separate batch of quac for chips and left the tomato chunks out of the wonton filling. Maybe tomatoes would be good though, I dunno! This is obviously a very scientific recipe. Fry em up and enjoy! Once I bit into these I immediately though, duh, why didn’t I think of these sooner?! The crispy wontons and creamy avocado work so well together. I think when I have a craving for the cream cheese wontons, I might just make these instead. It’s just as good, but doesn’t make you feel sick (and ashamed) afterword. And in case you think warm guacamole sounds really weird, all I can say is, it’s not. Convincing enough?
I spent half of this week in Boston and the other half back home in Colorado. With the exception of my big chicken dinner project, my own cooking was barely cooking at all. Julia Child assisted me with some roasted chicken and potato/carrot gratin, which is now one of my favorite things I’ve ever made, like ever (Tswift anyone..?). Then I sliced up some sausage, cheese, fruit and veggies one night and then enjoyed my mom’s cooking the rest of the week. Oh, and I ate so much Mexican food at home. I’ve missed the smothered in cheese stuff that I just don’t find out here!
:: I hope Instagram is acceptable here. We ate at Boulder Cork one night and my baked stuffed chiles were a table favorite! ::