Dips

Avocado & Jalapeño Poppers

Avocado & Jalapeño Poppers
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 10 minutes
  •       

Ingredients

½ cup pure olive oil
16 wonton wrappers
1 avocado sliced into 16 pieces
2 tbsp taco sauce
2 jalapeño peppers, finely chopped
¼ cup coriander, chopped
1 lime
1 pinch sea salt
sour cream and your favourite Mexican salsa for dipping

Method

1

Cut avocado in half, remove the stone and slice each half into 8 pieces cutting once across the middle and 4 slices lengthwise.

2

Mix avocado pieces, taco sauce, jalapeños, coriander and a squeeze of lime together in a bowl.

3

Make an assembly line of wonton wrappers and brush one corner with a little water.

4

Spoon one piece of avocado mix onto a wonton skin placing it slightly off centre.

5

Tightly roll wonton skin over avocado mix, from corner to corner making sure to tuck in the sides and stick the outer corner down.

6

Repeat the process for all 16 avocado jalapeño poppers.

7

Heat olive oil in a pan with deep sides over medium-high heat until oil is hot. Reduce to medium heat and cook the avocado jalapeño poppers, 4 or 5 at time being careful not to overcrowd the pan. Cook 30 to 60 seconds per side to achieve a nice golden brown your colour.

8

Drain poppers on a paper towel.

9

Serve with sour cream and salsa.

Ingredients

 ½ cup pure olive oil
 16 wonton wrappers
 1 avocado sliced into 16 pieces
 2 tbsp taco sauce
 2 jalapeño peppers, finely chopped
 ¼ cup coriander, chopped
 1 lime
 1 pinch sea salt
 sour cream and your favourite Mexican salsa for dipping

Directions

1

Cut avocado in half, remove the stone and slice each half into 8 pieces cutting once across the middle and 4 slices lengthwise.

2

Mix avocado pieces, taco sauce, jalapeños, coriander and a squeeze of lime together in a bowl.

3

Make an assembly line of wonton wrappers and brush one corner with a little water.

4

Spoon one piece of avocado mix onto a wonton skin placing it slightly off centre.

5

Tightly roll wonton skin over avocado mix, from corner to corner making sure to tuck in the sides and stick the outer corner down.

6

Repeat the process for all 16 avocado jalapeño poppers.

7

Heat olive oil in a pan with deep sides over medium-high heat until oil is hot. Reduce to medium heat and cook the avocado jalapeño poppers, 4 or 5 at time being careful not to overcrowd the pan. Cook 30 to 60 seconds per side to achieve a nice golden brown your colour.

8

Drain poppers on a paper towel.

9

Serve with sour cream and salsa.

Avocado & Jalapeño Poppers

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