This month’s letters for Eating the Alphabet Recipe Challenge, hosted by Brenda over at Meal Planning Magic, are G and H. I knew that I wanted to make something new with green beans. When I saw Sheryl’s post, I thought “Why not green beans and why not wontons?” Thus, this recipe for Cheesy Green Bean Wontons was born. Thanks, Sheryl, for the inspiration.
You could, of course, use cooked asparagus here instead of green beans. Chopped broccoli and shredded carrots are another option. Adding some cooked, finely chopped chicken, turkey or ham could turn the wontons into a main dish. I am adding some chopped ripe olives next time I make these.
I used well-drained, canned green beans because that is all hubby will eat, but I think that crisply cooked frozen or fresh green beans would be even better.
I think dill goes well with green beans so I used that. If you are not a dill person use something else. Italian herbs would be good also.
The wontons can be served as an appetizer or a side dish, with or without a dip. I made about 36 wontons and have been eating the remaining filling on toasted Sandwich Thins.
Cheesy Green Bean Wontons
1 (12 oz.) pkg. wontons
1/2 T. olive oil
1/3 c. minced red pepper
1/3 c. finely sliced green onion
1 lg. clove garlic, minced
1 (8 oz.) pkg. cream cheese, well softened (can be regular or low fat, and I used whipped cream cheese)
1 t. dried dill weed
1/2 t. garlic powder
1 (16 oz.) can cut green beans, well drained and cut into 1/4-inch pieces or 1 1/2 c. crisply cooked frozen or fresh green beans, cut into 1/4-inch pieces
Heat olive oil in a small skillet. Add red pepper, green onion and garlic and cook gently for about 5 minutes. Set aside. combine cream cheese, dill week and garlic powder. Mix well. Stir in pepper/onion mixture and green beans. Mix well. Place wontons on a foil-lines baking pan. Place a heaping teaspoon of green bean mixture in the center of each wonton. Moisten edges of wontons with water and bring them together to form a triangle. When the baking pan is full, brush wontons lightly with olive oil. Bake at 375 degrees 10-15 minutes or until the edges of the wonton’s are lightly browned, turning the wontons over at about 7 minutes. Makes about 36 to 48 wontons.
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