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!

Printed from thegalleygourmet.net