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Cumin and Ancho Seasoned Jackfruit Wontons with Extra Melt White Cheese Sauce

Yield: 52 servings | Serving Size: about 4 wontons with 3 tablespoons cheese dip

Ingredients

  • 4 ounces (1/2 cup) | Canola oil
  • 1/4 cup | All-purpose flour
  • 1/4 cup | Chili powder
  • 2 cups | Tomato purée
  • 16 ounces (2 cups) | Vegetable stock or water
  • 2 tablespoons | Ground cumin

Preparation

STEP 1

Combine oil, flour and chili powder in heavy-bottomed saucepan. Bring to a simmer; cook over low heat, stirring frequently, 10 minutes.

STEP 2

Add tomato purée, stock, cumin, garlic, onion and salt. Bring to a gentle simmer; cook, stirring ocasionally, 12 minutes. Remove from heat.

STEP 3

Drain canned jackfruit; break into small shreds. Soak jackfruit; rinse in water to remove brine. Repeat process three times. Squeeze jackfruit well to remove excess water.

STEP 4

Mix jackfruit with sauce until fully incorporated.

STEP 5

Spread jackfruit on parchment-lined sheet pan; roast at 450°F for 8-10 minutes. Remove from oven; chill to 40°F before filling wontons.

STEP 6

To build wontons, place approximately 0.5 ounce (2 teaspoons) jackfruit filling onto center of each wonton wrapper.

STEP 7

Moisten edges of wonton wrappers with water. Close and seal wontons, ensuring wontons are completely sealed. Dust with cornstarch.

STEP 8

Immediately fry wontons in 350°F oil until golden brown and filling reaches 165°F or freeze until ready to use.

STEP 9

Serve with side of Extra Melt White Cheese Sauce for dipping.


Nutritional Information

  • Serving Sizeabout 4 wontons with 3 tablespoons cheese dip
  • Calories250 calories
  • Fat 12 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 28 milligrams
  • Sodium 825 milligrams
  • Carbohydrates 23 grams
  • Dietary Fiber 2 grams
  • Sugars 3 grams
  • Protein 10 grams
  • Vitamin A 393 IU
  • Vitamin C 1 milligrams
  • Calcium 191 milligrams
  • Iron 2 milligrams

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