Alfredo Garcia

Elote Rangoons 

In a large bowl add the cream cheese, green onions, half the cilantro, corn, 1 tsp of each seasoning, cotija & chihuahua cheeses & mix until fully combined.

Grab your wonton wrappers, place about 1 tbsp of the filling into each one. Dab the sides of the wrapper with water then close them up by bringing together two opposite corners together, then the other two opposite corners together. Filling will make about 20-24 Rangoons.

To a large pan, add the oil. While it gets hot, prepare the dipping sauce.

To make the sauce, mix mayo, sour cream, lime juice, the remaining half of the cilantro, hot sauce, Chile lime seasoning, salt & pepper to taste, until fully combined. Set aside.

Fry the Rangoons for about 2 minutes or until golden brown all over.

Once out of the oil, sprinkle them immediately with Crumbled Queso Cotija so it’ll stick to the Rangoons.