Fall-n-Fire Wontons

CHEF
Johnson & Wales Sophomore Elizabeth Vestal

TRULY GOOD FOODS INGREDIENT
Mexicali Fire®

PREPARATION TIME
20 minutes

COOKING TIME
40 minutes

INGREDIENTS
WONTONS
2 Cups Mexicali Fire®
¼ cup Mexicali Fire®, garnish
1 lb. grass fed beef
1 package wonton wrappers
½ tsp. oil
1 tbsp. butter, unsalted
1 onion, diced
1 red pepper, diced
1 ½ cups Mexican blend cheese, shredded
8 tbsp. chili powder
2 tsp. red pepper flakes
½ cup sour cream
1 bunch chives
Salt and pepper to taste

SWEET POTATO PUREE
3 sweet potatoes, peeled and diced
1 tbsp. butter, unsalted
6 tbsp. ground nutmeg
8 tbsp. ground cinnamon
½ to 1 cup heavy cream
 INSTRUCTIONS
WONTONS
Sauté onions and peppers in 1 tbsp. butter with the oil, until they start to get soft. Add the ground beef and cook until meat is done. Drain off grease if needed.  In a bowl, mix the meat with chili powder and pepper flakes; mix until blended. Add the 2 cups Mexicali Fire® mix; salt and pepper to taste and add shredded cheese. Place two wonton wrappers into a lightly greased muffin pan (12 cup pan); push the wontons into the cups and fill with the Mexicali Fire® mixture. Bake at 400 degrees for 10 minutes, until lightly browned. Remove from pan and garnish with cheese, sour cream, chives, and the ½ cup of Mexicali Fire®. Place on top of the sweet potato puree to serve.

SWEET POTATO PUREE
Boil or steam the sweet potatoes until soft. Drain potatoes; add butter and puree with stick blender. Add cream, nutmeg, and cinnamon. Mix until smooth. Adjust seasoning and add to plate.  This recipe makes 8-12 servings.