March Madness is the perfect time to break out the finger food, have some friends over and enjoy a full afternoon of college basketball. These cheesy chicken rangoons from Kevin Long make a great game day snack. Frying at home can be a little precarious; if you don’t happen to have a deep fryer on hand you can use a large heavy-bottomed pot and a thermometer instead.
- 4 pounds grilled chicken breast
- 4 ounces pepper jack cheese, grated
- 4 ounces white cheddar, grated
- 4 ounces Chihuahua cheese, grated
- 4 ounces mozzarella cheese, grated
- 1 tablespoon McCormick Grill Mates barbecue seasoning
- 1 cup hot sauce
- 32 wonton wrappers
- 3 egg whites
- 2 quarts canola or peanut oil
- salt and pepper to taste
- Cut fully cooked chicken into a small dice.
- In a large bowl add the chicken, barbeque spice, all four of the cheeses, hot sauce, salt and pepper together and mix together until well combined.
- Lay out the wonton wrappers and place one ounce (about a heaping teaspoon) of chicken rangoon filling into the middle of each of the wonton wrappers. Brush the edges with the egg whites, fold the wrapper in half and seal closed.
- In an electric deep fat fryer or large stock pot, heat oil until deep-fat frying thermometer registers 350 degrees, (hot enough to pop a popcorn kernel).
- Using a slotted spoon or fry basket, carefully lower four to five of the rangoons at a time into the fry oil. Cook until golden brown, approximately three minutes.
- Drain on paper towel and serve immediately.