"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Hats, by Laura Gladding, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb ground turkey ˝ c medium hot salsa (not chunky) ˝ c loosely packed shredded Monterey Jack cheese ˝ c loosely packed shredded sharp cheddar ˝ 4 oz can diced chilies
olive oil wonton wrappers
garnish: sour cream chopped scallions
Cook turkey in skillet. Add salsa, cheeses and chilies. Simmer until thickened. Cool completely.
Preheat oven to 350 degrees. Brush mini muffin pan with oil, placing one wonton wrapper into each cup. Fill generously with mix. Bake for 10 minutes or until wontons begin to brown. Transfer from cup to baking sheet and continue to cook for 10 more minutes.
I put the sour cream in a Ziploc bag and cut a corner. Squirt a dollop of sour cream and sprinkle some scallions on top.
2 dozen ?
One of Pete and Rich’s favorites. Adjust spiciness to your family’s taste.
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