roasted tomato wonton pouches

(1)
Recipe by
Lynn Socko
San Angelo, TX

My fascination with roasted tomatoes and Thai chili sauce continues. Adding fresh onion and cilantro leaves just makes a great thing even greater!

(1)
yield serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For roasted tomato wonton pouches

  • 6
    8
  • 12
    tomatoe slices roasted
  • **olive oil or spray
  • **diced onion
  • **cilantro
  • **thai chili sauce
  • **favorite cheese grated

How To Make roasted tomato wonton pouches

  • 1
    Slice tomatoes and roast in oven or skillet till tender. Season with your favorite seasoning before roasting.
  • 2
    Dice onion. Spray both sides of egg roll wraps with olive oil spray. Place gently into muffin tin.
  • 3
    Place a slice of tomato and a little chili sauce inside.
  • 4
    Then add cheese.
  • 5
    Then onion.
  • 6
    Then cilantro.
  • 7
    Repeat steps.
  • 8
    Once you have two layers of everything, gently squench up flaps and press.
  • 9
    Bake 400° for about 20 min. Baking time will vary from oven to oven. Let cool a bit before eating. Have a napkin handy and enjoy!
  • 10
    OPTION: You can omit the garlic chili sauce, substitute basil for cilantro, use mushroom instead of onion, and use Italian seasoning and mozzarella or any other Italian cheese.
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