Mexican Wontons

Today, Kyle, Athena and I went out to lunch with some women from Michelle's book club. It was a lovely day, and we sat next to the sandbox (can you say built-in babysitter) and there was even another toddler, Jackson, for Athena to play with. All in all it was a lovely lunch. Kyle and I had stopped by Michelle's house on the way down there to grab some of her mini-collection of little heart shaped jewelry boxes. We wanted to give them out so that everyone could have a little something to remember Michelle by. They are just so Michelle. They're heart shaped, and designed to hold tiny things that you hold dear. When we emptied them out we found one full of matches, one full of tiny soaps long past their prime, one full of hat pins from various places, and even one full of single earrings who had lost their mate. Just like Michelle for every little thing to have it's place.

That story has absolutely nothing to do with the recipe I'm posting today, except for perhaps the fact that my salad for lunch had wonton wrappers on it. I just wanted to share our lovely day with everyone.

Mexican Wontons

Salsa:
1 large tomato, chopped
1/2 can chopped green chiles, drained
2 Tb minced red onion
1 Tb minced cilantro
1 tsp lime juice
1/8 tsp salt

Combine all ingredients and chill.

Wontons:
1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 tsp chili powder
1/2 can chopped green chiles, drained
1/4 cup tomato paste
2 Tb chopped cilantro
1/8 tsp cayenne
16 egg roll wrappers

Brown beef in skillet and remove when cooked through. Add onion and garlic and cook until tender. Add chili powder and cook for 1 minute. Return meet, add remaining ingredients (except wrappers) and 1/2 cup of water. Cook for 5 minutes.

Layer two wrappers together and spoon 1/4 cup of the beef mixture into the center. Brush the edges with water, gather edges together, and pinch to seal. Repeat for remaining wrappers.

Deep fry at 375 degrees in 3 inches of oil for 3 minutes. Drain. Serve with salsa.