1
["In a medium mixing bowl combine chili peppers and cheese. Postition wonton skins with 1 point toward you.", "Spoon 1 rounded teaspoon of filling just off center of skin.", "Roll bottom point of wonton skin over filling; tuck point under filling.", "Roll once to cover filling, leaving about 1"" unrolled at the top of the skin. Moisten the right-hand corner of the skin with water.", "Grasp the right and left corners of the skin; bring these corners toward you below the filling.", "Overlap the left corner over the right corner. Press the wonton skin securely to seal. They will look like miniature egg-rolls.", "Fry wontons, a few at a time, in deep hot oil (365) for 1 to 1 1/2 minutes or till golden. Drain on paper towels.", "In a blender container or food processor bowl combine the undrained tomatoes, coriander or parsley, green onion, butter or spread, garlic and paprika.", "Cover and blend till finely chopped.", "Transfer to a small saucepan. Bring to a boil and simmer about 5 minutes.", "Serve warm.", "Makes 1 cup."]
