Black Magic Cubano Wonton with Rosemary Dijon Crema
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Category
Moderate
Cuisine
Modern American
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
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!
Author:Chef Tony Reed
Ingredients
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6 Fresh Wonton Wrappers
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6 Cheddar Cheese Bites (Large Diced)
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6 Dill Pickle, Slices
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1 Ham, Deli, Cut into strips
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1 quart Frying Oil
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2 Tbsp Spiceology Black Magic Cajun Blackening Blend
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1 cup Sour Cream
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1 Tbsp Dijon Mustard
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2 Tbsp Spiceology Rosemary Dijon Blend
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1 Tbsp Honey
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Salt to taste
For the Rosemary Dijon Crema
Directions
Make the Crema:
For the crema: mix all the ingredients together in a small mixing bowl and set aside.
Make the Wontons:
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 / Fold one corner up over the ham wrapped cheese to the opposite corner and press tightly to close taking your thumb and pointer finger 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.
