Looking for the perfect game day food? These baked Loaded Nachos Wontons hit all the right notes – crispy, a little spicy and totally craveworthy. Don’t forget to dip them in your favorite salsa. This recipe was created for my client, Old El Paso, but all opinions are my own.
My kids took up basketball this winter, both playing on teams for the first time ever. While I didn’t play on a team as a kid, I’ve always liked shooting hoops for fun — even if I’ve never been very good at it. But that never seemed to translate into any interest in watching basketball. Honestly, as Magic Johnson and Michael Jordan dominated the headlines, I completely ignored the sport. Unless a ball was in my hands, of course.
In fact, it wasn’t until I was in college that I learned about March Madness. I was spending a semester in Arizona at the Biosphere 2, and working in Tucson — just minutes from the University of Arizona. So when the U of A Wildcats advanced to the Sweet 16 that March, the fever-pitch in the store I worked in was incredible. Arizona State fans were bummed, but being that we were in Wildcats-land, most people were psyched to see their home team in the NCAA playoffs. I hadn’t seen such excitement about a college sport … well, ever.
Fast forward to 10 years ago or so to today. March Madness is big here in Connecticut — the women’s basketball team at UCONN seemed unstoppable in the early aughts as they won the NCAA championships in 2000, 2002, 2003 and 2004 (and also in 2009, 2010 and – last year – 2013). Coupled with a NCAA championship for the men’s team in 2004 (and again in 2011, for that matter), people here get really into our state team. In fact, I can’t tell you how many statuses I’ve seen on Twitter, Facebook and Instagram talking about “bleeding blue,” a rallying cry of the Huskies, recently. That’s because the UCONN Huskies men’s basketball team have advanced to the Final Four and the UCONN Huskies women’s basketball team will play for the 2014 title on Sunday. That means the men’s team is two games away from another potential championship and the women’s team is a mere 40 minutes away from another NCAA title.
This weekend will be big for basketball here in Connecticut. And like any big game day, it’s important to have just the right game day food to munch on while watching the game.
These baked Loaded Nachos Wontons are perfect game day food. These babies are stuffed with cheese, tomatoes, beans, olives and green chilies, giving them a zesty flavor that every nacho-lover will totally dig. With the crispy outsides, and the nacho-inspired insides, you can’t go wrong here.
Making these baked wontons is a simple process. First, you mix up the filling in the food processor, getting it all itty bitty. Then you stuff the wonton wrappers and seal them. A little water and squeeze closed is all it takes. Give them a little brush with oil (that gets them the baked crispiness!) and then bake to perfection.
And on that note … Go Huskies!
- 2 tablespoons canola oil
- 1 cup shredded sharp cheddar cheese
- ⅓ cup drained and rinsed black beans
- ⅓ cup black olives
- 1 plum tomato, roughly chopped
- 1 4-oz can Old El Paso Whole Green Chiles, drained
- 38-42 wonton wrappers (square, from a package)
- Old El Paso salsa, for dipping
- Preheat the oven to 350 degrees. Brush a baking sheet with a little canola oil (don’t use it all!).
- Combine the cheddar cheese, black beans, black olives, tomato and green chiles in the bowl of a food processor. Process until uniformly chopped.
- Working with one wonton wrapper at a time, top each with a teaspoon of filling. Moisten the edges with water and fold diagonally to seal. Place on the baking sheet. Continue until all the wonton wrappers have been used (you may want to use two baking sheets). Brush the wontons with oil.
- Bake for 10-14 minutes, turning once, until golden brown.
- Serve with salsa for dipping.
The edges of the wontons will be crispy and a deep golden. The middles will be golden, but may remain slightly soft because of the filling – that’s the way it should be.
Disclosure: I was compensated for creating this recipe. All opinions are my own.