Sriracha Guacamole with Wonton Chips for 24  Appetizers  161 reads

Sriracha Guacamole with Wonton

This Asian-Mexican fusion snack delivers yummy and savory flavors that everyone will love.

Wonton Chips:
72 square wonton wrappers (3-inch squares)
1/2 cup (4 oz) canola oil
1 1/2 tsp (0.3 oz) salt

Sriracha Guacamole:
6 ripe avocados, halved, pitted and peeled
1/2 cup (4 oz) lime juice
1 tbsp (0.6 oz) salt
4 tsp (0.3 oz) chili powder
1 1/2 cups (1 lb 2 oz) MUSSELMAN’S® APPLE BUTTER FUSIONS SRIRACHA flavor
3/4 cup (0.3 oz) finely chopped cilantro
6 cloves garlic (1.2 oz), minced

Wonton Chips:
Preheat oven to 375°F. Cut each wonton wrapper in half diagonally to create triangles. Brush both sides of wonton triangles with canola oil; arrange in single layer on parchment paper–lined baking sheets.

Sprinkle with salt. Bake for 8 to 12 minutes or until golden brown and crisp. Let cool completely.

Sriracha Guacamole:
Mash together avocados, lime juice, salt and chili powder. Fold in Musselman’s® Apple Butter Fusions Sriracha flavor, cilantro and garlic.

Serve 6 Wonton Chips per serving; serve with 1/4 cup Sriracha Guacamole for dipping.

Substitute lemon juice for lime juice.

serves 24

Rating 1.73/5
Rating: 1.7/5 (15 votes)
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