WESTERN RANGOONS
Yield Portion Size
24 oz |
Cream cheese, softened
|
3 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
72 ea |
Wonton wrappers
|
1/2 cup |
Vegetable oil
|
3 cups |
Mayonnaise, reduced fat
|
3 cups |
Sour cream, reduced fat
|
6 tbsp |
Lime juice, fresh
|
6 tbsp |
Cilantro, fresh, finely chopped
|
1-1/2 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 81 mg | 8% |
Carbohydrate | 21 g | 7% |
Cholesterol | 56 mg | 19% |
Total Fat | 28 g | 43% |
Iron | 1 mg | 6% |
Potassium | 122 mg | 0% |
Calories | 358 kcal | 18% |
Sodium | 641 mg | 27% |
Protein | 5 g | 11% |
Polyunsaturated Fat | 3 g | 17% |
Saturated Fat | 10 g | 50% |
Sugars | 3 g | 0% |
Dietary Fiber | 1 g | 3% |
Vitamin C | 2 mg | 3% |
Vitamin A | 714 iu | 14% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make RANGOONS: Preheat convection oven to 350°F.
-
Step 2
In a bowl, combine cream cheese and Ro*Tel®. Mix well.
-
Step 3
Place 1/2 tablespoon of filling in center of wonton wrapper. Wet edges with water and fold in half, pressing edges together. Wet and bring top two edges together, pressing to seal.
-
Step 4
Place wontons on baking sheet lined with parchment paper, brush the wontons with oil and bake for 15 minutes until crispy and golden brown.
-
Step 5
To make CILANTRO LIME AIOLI: In a bowl, combine mayonnaise, sour cream, lime juice and cilantro and mix well. Cover and allow flavors to blend for 2 hours, or overnight, in refrigerator.
-
Step 6
Fold in remaining 1-1/2 cups of Ro*Tel®. Serve cool.
-
Step 7
To make ONE SERVING: Serve 3 rangoons with 1 ounce of Cilantro Lime Aioli.
-
Step 8
CHEF'S NOTE: Our Western Rangoons are baked to reduce fat; they also can be deep-fried.
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