Black Magic Cubano Wonton with Rosemary Dijon Crema
Chef Tony Reed
4
5 minutes
15 minutes
Modern American
Moderate
Wontons offer the ideal crunch-to-filling ratio, and these hold a fully deconstructed Cubano: ham, pork, pickle, cheese - then tossed our Black Magic Cajun Blackening blend. The Rosemary Dijon crema? Balanced, bright, and made to dip. Watch the recipe video below!Â
Ingredients
6 Fresh Wonton Wrappers
6 Cheddar Cheese Bites (Large Diced)
6 Dill Pickle, Slices
1 Ham, Deli, Cut into strips
1 quart Frying Oil
2 Tbsp Spiceology Black Magic Cajun Blackening Blend
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1 cup Sour Cream
1 Tbsp Dijon Mustard
2 Tbsp Spiceology Rosemary Dijon Blend
1 Tbsp Honey
Salt to taste
Directions
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For the crema: mix all the ingredients together in a small mixing bowl and set aside.
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Heat up frying oil to 350 degrees.
With a small bowl of water, begin to build the wontons: Slightly wet the edges of the wonton wrappers. Wrap a ham strip around the cheddar bite and rest in the middle of the wonton. Next, fold one corner up over the ham wrapped cheese to the opposite corner and press tightly. To close, take your thumb and pointer finger and press the edges together, closing up the center of the wonton.
Looking at the wonton like a pyramid, dip your fingers in your water bowl and connect the two bottom corners together (pinch well). This will look like a tortellini.
Now drop into fryer and fry for 2.5 minutes.
Remove from fryer and toss in Spiceology Black Magic in a mixing bowl.
Plate the wontons and stick a toothpick in each one attaching the pickle slice to the wonton.
Drizzle the crema over the wontons and serve.
Recipe Products
Blend
Black Magic Cajun Blackening Seasoning
Key Ingredients
Paprika, Garlic Granules, Onion Granules, Cayenne Pepper, Thyme
Blend
Rosemary Dijon Seasoning
Key Ingredients
Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder