These oven-baked wontons are rich in flavor and so much lower in fat than the deep-fried versions that we know
and love. I’m going to take credit for making a healthy recipe as an alternative to all of that indulgent tailgate food. My recipes always stress healthy eating, especially on gameday. Oops.
Now that I’ve officially taken credit, the real reason that these wontons are baked instead of fried is that I just hate hovering over the stove with hot grease splattering on my clothes. Yes – I was driven to choose a healthy alternative because I didn’t want to show up at the family watch party smelling like oil, nor did I want my gameday outfit to be ruined.
The result, though, is delicious whether or not the dish is bursting at the seams with calories. This was a bit of an “aha moment” for me; I didn’t realize that wontons taste roughly the same baked as fried. And as you may be able to discern from the tone of this post, I clearly have a general preference of “fried” over “baked.” I also can’t stand it when recipes swap all of the components of the original and then claim it “tastes just the same as…” No. Your applesauce- and date- sweetened, butter- and oil-free, gluten free, paleo chocolate chip cookies taste nothing like a chocolate chip cookie.
The flavors in this dish are slightly southwestern. I made a quick guacamole by mashing fresh avocado and stirring in onion, lime juice, garlic salt, cilantro, and jalapeno. For the corn component, I used a store-bought spicy corn relish. The relish is vinegar-based and slightly sweet, dotted with bits of bell peppers. The guacamole and the corn relish play well together; since making this recipe, I’ve actually started adding just a bit of the corn relish to my homemade guacamole. The bit of feta cheese scattered into the wonton was a wild card thrown in by Husband at almost the end of cooking. I like the addition of the tangy, creamy cheese
and was surprised that I hadn’t thought of the idea on my own.
I suggest serving with a dip. I made a quick creamy salsa by combining equal parts store-bought salsa with sour cream. I also added 1 to 2 tablespoons of ranch mix. I thought that the simple, creamy flavor of the dip contrasts will with the crunchy wontons without overpowering over the flavor.
- 1 package wonton wrappers
- 2 large avocados, ripe but slightly firm
- 2/3 cup spicy corn relish
- 2/3 cup crumbled feta cheese
- 2 tbsp. cilantro, finely chopped
- 1/2 tsp. garlic salt
- 1-2 tbsp. finely chopped jalapeno (adjust to spice preference)
- 2 tbsp. finely chopped onion
- 1 tbsp. lime juice
- 1 egg white
- Preheat oven to 400. Spray or lightly grease a baking sheet.
- Beat egg white in a small bowl gently (about 1 minute). Set aside.
- In a large bowl, mash avocado until mostly smooth (a few chunkier bits are fine). Stir in jalapeno, cilantro, garlic salt, onion, and lime juice.
- Add corn relish and feta. Evenly mix.
- Add about one tablespoon of the avocado mixture to each wonton wrapper. Lightly apply egg whites around the edges of the wrapper. Fold one edge to the opposite side to create a triangle. Press down on all corners to seal. Place wontons on baking sheet. Repeat.
- Lightly brush the tops of all wontons with any remaining egg white.
- Bake at 400 for 10-12 minutes, until golden brown. Serve hot.