Jalapeño-Peach Poppers

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Sorry for the brief absence. I have been busy with a few house chores and tending to our new family member (I still need to tell you about her. Hint-she's small, black and furry).  

So, let's see...where did I leave you drooling? Ah yes, it was THIS Sunday Dinner.  Before I get to some weeknight dinners (I have quite a few in the queue) and Fall recipes, I need to back track and share this absolutely delicious appetizer.  

You may be familiar with that classic appetizer or dip, Jalapeño Poppers, and this my dear readers is a kicked up version of that-cream cheese with lots of sweet and savory flavors.  Speaking of sweet, peaches may scream summer to you, but let me point out that you can use frozen peaches, so this canapé can be enjoyed all year long. The original recipe called for baking the filled wontons, but c'mon. Let's face it, they are better fried.  Trust me, I tried it both ways and the fried version won hands down!  The recipe can easily be halved or doubled, so it is perfect for a small gathering or a crowd.  

*Note- How many recipes do you have that actually use all of the wonton wrappers in the package? I have zero unless I quadruple a recipe. So, what can you do with those leftover wonton wrappers? Make these Shrimp and Ginger Dumplings.

Jalapeño-Peach Poppers
makes 24 poppers (can easily be halved or doubled)

1 1/2 cups peeled, pitted and chopped fresh or frozen peaches
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped red onion
1 teaspoon freshly grated lime zest
2 Tablespoons freshly squeezed lime juice
1/2 teaspoon Kosher salt, divided
2-3 fresh jalapeño peppers, stemmed, halved, seeded (optional) and diced
2 Tablespoons chopped fresh cilantro
1 (8-ounce) package cream cheese, softened
24 wonton wrappers
Vegetable oil for frying

In the bowl of a food processor, combine the red and yellow peppers, onion, lime zest, lime juice and 1/4 teaspoon salt. Pulse until mixture is almost smooth, but small pieces remain.  Transfer mixture to a medium bowl, Stir in one-third of the diced jalapeños and cilantro; set aside.

In a small bowl, stir together the cream cheese, the remaining jalapeño and remaining 1/4 teaspoon salt. Add 1/4 cup peach mixture and stir until combined; set aside.

Prepare your work area- line a baking sheet with parchment paper or a silicone mat and fill a small bowl with water. Working with one wrapper at a time, place a rounded teaspoon onto the center of each wrapper.  Using your fingertip or a brush, lightly brush the edges of the wrapper with water.  Fold corner to corner; pressing edges lightly to seal.  Brush outside edges with water and press and seal to make a pocket.  Transfer filled wonton to prepared baking sheet and continue with remaining filling and wrappers.

Fill a large heavy-bottom pot with with 2-3 inches of vegetable oil.  Heat the oil until an instant-read thermometer reaches 350° F.  Using a spider, gently lower 2-3 wontons, at a time, into the hot oil. Fry until both sides are golden brown, about 1 minute.  Transfer to a wire rack set over a paper bag to allow to drain; allow to cool slightly before serving. 

Serve peppers with remaining peach mixture.  Enjoy!

Source: Adapted from BHG-Mexican, March 2014


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