4 c Monterey Jack cheese;shred 2/3 c Green chiles; diced 1/3 c Jalapeno peppers 1 lb Frozen wonton skins;thawed 1 Peanut oil Salt Combine cheese, chiles, and pepper; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton. Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal. Repeat procedure with remaining wonton skins and cheese mixture. Chill 20 min. Fry wontons in a small amount of hot oil (375) until golden brown, turning once. Drain on paper towels. Sprinkle with salt. Serve with avacado dip. Yield: 6 1/2 doz. LISA CRAWELY TSPN00B
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