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Wonton Nachos and Guacamole

Wonton Nachos

Wonton Nachos
Recipe by: Tumi Mogoai
Makes: 32  
Prep time: 45 min 


1 tablespoon vegetable oil 
¼ cup white onion, chopped 
2 garlic, minced 
250g ground beef 
1 teaspoon ground cumin 
1 teaspoon chili powder 
½ cup BBQ sauce 
200g block of cheese, cut into small cubes 
32 square wonton wrappers 
1 large egg, beaten 
vegetable oil, for frying 
kosher salt, to taste 

2 cups grated cheddar cheese 
1 cup black beans 
¼ cup jalapenos, drained and sliced 
¼ cup red onion 
1 medium tomato, diced 
sour cream, to taste 
1 avocado, sliced 
fresh cilantro, chopped, to taste 
lime wedge, for garnish 
Make the beef: Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until softened but not browned. 
Add the beef, cumin, chili powder, salt, and pepper to the pan. Stir to break up the ground beef, then let sit undisturbed for about 3 minutes to let the meat brown. Stir and continue cooking until no pink remains, 5-7 minutes total. Add BBQ sauce pickled jalapeño liquid and cook until slightly reduced about 2-3 minutes. Remove the pan from the heat and set aside. 
For the wontons: In a medium bowl, mix together the cheese cubes and cooled beef until well combined with large chunks of cheese still intact. 
Fill a large, deep pot about ⅔ of the way with vegetable oil. Heat the oil until it reaches 180°C. Set a wire rack on top of a baking sheet. 
On a clean work surface, lay out 10 wonton wrappers at a time. Scoop about 2 teaspoons of the beef mixture into the center of each wonton wrapper. Lightly brush 2 edges of the wrapper with egg, then fold up one corner to meet the opposite corner, forming a triangle, and gently press all the edges together to seal, ensuring all the air is pressed out from around the filling. Repeat with the remaining filling and wrappers. 
Working in batches, gently lower 4-6 filled wontons into the hot oil. Fry until golden brown, flipping once, 2-3 minutes total. Transfer to the wire rack to drain and sprinkle lightly with salt. 
Arrange half of the stuffed wontons on a baking sheet. Cover with ½ cup (50 g) of the shredded cheddar and about half the black beans. Top with the remaining wontons and cheddar cheese. 
Broil the wontons until the cheese is melted and bubbly, about 2 minutes. 
Top the wonton nachos with the remaining black beans, jalapeños, red onion, tomato, sour cream, avocado, and cilantro. Serve with lime wedges on the side. 


Makes: 1 batch
Prep time: 10 min

3 large ripe Hass avocados  
¼ white onion, finely chopped  
1 serrano chilli, finely chopped  
1 garlic clove, finely grated  
2 tablespoons (or more) fresh lime juice  
1 teaspoon kosher salt  
¼ cup chopped cilantro, plus more for serving  
¼ cup chopped mint  
Toasted pistachios  
Roasted Pumpkin seeds  

Smash avocados with a potato masher or fork in a medium bowl or with a molcajete (a Mexican mortar and pestle) until very coarsely mashed. Mix in onion, chilli, garlic, lime juice, salt, and ¼ cup coriander, mint and taste. Add more lime juice, if desired. Top with pumpkin seeds & toasted pistachios, coriander, serve with chips. 

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