Mexi-Stickers with Jalepeno & Honey Cream Cheese

This video is for Paula Deen and Philadephia Cream Cheese's Appetizer Week. The challenge was to come up with a unique and tasty appetizer using Philadephia Cream Cheese and lots of love. I did just that and to prove it go ahead and make a batch and give these incredibly delicious Mexi-Stickers a try. Warning: Might blow your mind.

Prep time: 40 minutes |Cook time: 10 minutes |Total time: 50 minutes |Servings: 40
1 pound(s) of ground chicken, turkey, or lean ground beef
4 ounce(s) of light or fat-free Philadelphia Cream Cheese
1 small can diced mild chili peppers
1 can black beans (drain half the juices)
4 ounce(s) of pepper jack cheese (cut into small cubes)
2 cloves garlic finely chopped
2 tbsp. of tablespoons chopped cilantro
1 tsp. of ground cumin spice
1 tsp. of ground chili pepper spice
2 packages or 120 oriental round wrappers (like round wontons)
1 small can chicken broth
Extra virgin olive oil for frying
1 small bowl water
Jalepeno Honey Cream Cheese
8 ounce(s) of light or fat-free Philadelphia Cream Cheese (soft)
3/4 tsp. of ground cumin spice
3/4 tsp. of salt
3 tbsp. of Honey
pre-made salsa ( I like mango!!!)
Steps
Place chicken, cream cheese, peppers, beans, jack cheese, garlic, cilantro, green onions and spices in a large mixing bowl and blend all ingredients until completely mixed.
Begin placing rounds on a clean flat surface 10 at a time (they dry our quickly).
Place a small teaspoon of the mixture in the center of each round. Dip your finger in the water and run it half war around the wrapper. Fold the wrapper in half and pinch down to seal.
Begin to fold the wrapper like a fan (see demo) and place each Mexi Sticker on a plate. Cover until ready to cook.
Add about a tablespoon of EVOO in the center of a large skillet (make sure it has a tight fitting lid). One by one, place each Mexi-Sticker (bottom down) in the middle of the skillet, coating each with olive oil. When the skillet is completely filled (leave about ¼ inch between Mexi-Stickers), turn your heat onto a medium heat.
Fry stickers until the bottoms are brown. Turn heat to high and pour in ¼ cup chicken broth. Quickly place lid on top and allow to steam until broth evaporates. Remove lid and allow to remaining broth to evaporate and bottoms of the stickers are a dark brown color .
Prepare Jalapeno Honey Cream Cheese: Blending , cream cheese, cumin, salt, and honey.
Place a dollop of cream cheese mixture on a small plate. Place 3 (or more) Mexi-Stickers on top of mixture. Garnish with cilantro and salsa. An oh baby, you are gonna love these!!!

Category:

Howto & Style

Tags:

• Appetizer
• Gyoza
• Potstickers
• Pot
• Stickers
• Mexican
• Philadephia Cream Cheese
• Appetizer Week
• Paula Deen
• Micki Sannar
• Micki's Kitchen
• Olive Oil Desserts