Ingredients:
1/2 cup canned black beans, drained
2 tablespoons salsa
1/4 cup frozen whole kernel corn, thawed
2 1/2 tablespoons green onions, minced
1/4 teaspoon ground cumin
20 fresh or frozen wonton skins, thawed if frozen
3 1/2 ounces jars diced sweet red peppers, drained
1/2 cup cottage cheese
2 1/2 tablespoons beer
2 cloves garlic, minced
1 ounce mozzarella cheese, shredded ( 1/4 cup)
1 tablespoon parmesan cheese, grated
3 quarts water
vegetable oil cooking spray
fresh cilantro, to garnish
Directions:
Mash together beans and salsa; stir in corn, onions and cumin.
Place bean mixture evenly in centers of 10 wonton skins.
Brush edges of wontons with water, top with remaining skins, and seal by press edges firmly together, pushing out air.
Trim edges with a fluted pastry wheel, and cover with a damp towel until ready to cook.
Combine red pepper, cottage cheese, beer, and garlic in an electric blender, cover and process until smooth, stopping once to scrape down the sides.
Transfer pepper mixture to a saucepan, and add the mozzarella and Parmesan.
Cook until cheese is melted, stirring constantly.
Remove from heat and keep warm.
Bring water to a boil in a Dutch oven.
Add wontons, and return to a boil.
Reduce heat and simmer 4-5 minutes or until wontons are tender.
Remove wontons with a slotted spoon and drain well.
Coat a baking sheet with cooking spray, and place wontons on it.
Broil 5 1/2″ from heat with door partially open for 3-4 minutes or until lighlty browned.
Divide wontons and cheese mixture between two plates, and garnish with cilantro if desired.
Servings: 2
Time preparation: 25 min.
Time total: 35 min.