Back to Southwestern Appetizer Triangles

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Southwestern Appetizer Triangles Recipe

Southwestern Appetizer Triangles Recipe

A nifty cross between egg rolls and tacos, these triangles are fun to serve, especially at the holidays. My mom created the recipe years ago, much to the delight of my family. Since I began making them, my husband insists we have them on Sundays during football season as well as for holiday celebrations. —Sheila Pope, Preston, Idaho
TOTAL TIME: Prep: 25 min. + cooling Cook: 40 min. YIELD:30 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • 1 can (16 ounces) refried beans
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup salsa
  • 1 can (4 ounces) diced jalapeno peppers, drained
  • 2 packages (12 ounces each) wonton wrappers
  • Oil for deep frying
  • Additional salsa

Directions

  • 1. In a large skillet over medium heat, cook the beef, onion, salt and pepper until meat is no longer pink; drain. Add the beans, cheese, salsa and jalapenos. Cook and stir over low heat until the cheese is melted. Remove from the heat; cool for 10 minutes.
  • 2. Place a teaspoonful of beef mixture in the center of one wonton wrapper. Moisten edges with water. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold wonton in half, forming a triangle; press edges to seal. Repeat.
  • 3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels. Serve warm with additional salsa. Yield: about 7-1/2 dozen.

Reviews for Southwestern Appetizer Triangles

Sort By :
MY REVIEW
Reviewed Jan. 1, 2013

"It seemed to be missing something; we added 2 TB of taco seasoning. Also, I didn't have wonton wrappers. Egg Roll wraps worked but weren't as crispy as the original."

MY REVIEW
Reviewed Apr. 22, 2011

"A little time involved but well worth it. I am going to make some up and freeze."

MY REVIEW
Reviewed May. 21, 2010

"I gave this a three, because I felt that the weight of the heavy filling over-powered the delicate wonton wrap. I redid this recipe using regular pie dough and the canned biscuit dough, I just fried them a little longer at 350 degrees. The flavour and meatiness of the alternative dough was able to hold up the the heavy filling. But a great idea! Filling very flavorfull!"

MY REVIEW
Reviewed Apr. 12, 2010

"The filling was delicious! I left out the refried beans and replaced the jalepenos with green chilis. The wonton wrappers were too greasy for me. I will definitely make the filling again for nachos or enchiladas"

MY REVIEW
Reviewed Feb. 8, 2010

"The filling is fantastic, but the wrapper doesn't have enough substance or flavor. So, I will try it with a flour tortilla-mini burrito? We had filling left over which I made into burritos. Nummy!!!!!!!!!!"

MY REVIEW
Reviewed Feb. 6, 2010

"I did a variation on the filling leaving out the jalapeno peppers as some guests have a problem with peppers of any kind, instead I mixed in hot and spicy taco seasoning, as an additional side to the Salsa I added Sour Cream."

Loading Image

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.