• 8 ounces goat cheese, crumbled
  • 1/4 cup thawed chopped spinach, squeezed dry
  • 2 teaspoons fresh rosemary OR 3/4 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground black pepper
    - - - - - - - - - - - - - - - - - - - - -
  • Salt to taste
  • Vegetable oil for frying*
  • 36 wonton wrappers
  • Tomato Salsa

In food processor, mix goat cheese, spinach and seasonings until smooth.

Preheat oil in Presto® electric deep fryer. If using an adjustable thermostat deep fryer, set at 375°.

Place a wonton on work surface with points at 12, 3, 6 and 9 o'clock. Put 2 teaspoons of filling in center of bottom half of wonton. Brush edges with water and fold top over to form a triangle. Seal edges. Repeat with remaining filling.

Fry wontons in hot oil until golden, about 1 minute on each side. Do not crowd fryer.

Transfer fried wontons to a wire rack set over a shallow baking pan. Fried wontons may be held in 200°F oven while remainder are fried. Serve with Tomato Salsa.

*Reference your deep fryer instruction folder for amount of oil needed.

Goat Cheese Wontons with Tomato Salsa
Presto Tip:

To keep fried wontons warm while frying the remaining batches, place them on a baking pan in an oven preheated to 200°.

Shopping Tip:

You will need 2 tablespoons of tomato paste for the pulled pork and 1/2 cup for the empanada filling. Buy a 6-ounce can of tomato paste.