Intro: Rotisserie Chicken Rangoons
So tonight on a lark I decided I wanted to get in on this cream cheese challenge, so here we go.
This recipe will make quite a few rangoons, and the base is pretty easy to play around with, as I cut it in half at a certain point to make another recipe, a Chicken and Bacon Cheese Dip.
Anyway, what you're gonna need:
1 Rotisserie Chicken (I got mine for $4 at the local grocer, cheaper than buying a whole bird and cooking it myself, convenient!)
2oz Hot Sauce (I used Franks tonight, but I like Tobasco more often than not.)
2 packages of Cream Cheese (Regular is best for these recipies, but you can swap out light or Neufchatel or even a good Goat Cheese)
1/2 pound of Bacon (fully cooked, crispy preferred. Chopped into bits, unless you want to go all out like I did and mince it up in the coffee grinder/food processor)
1 Package of chives (Chopped fine, with a knife or scissors baby!)
1 Shallot or small onion, chopped fine or minced (Scallions or green onions are also great in this.)
1 Package of wonton wraps.
1 tsp Kosher Salt
1 tsp Fresh Black Pepper
1 tbsp Sour Cream.
That Paprika? Ignore that, it's meant for my delicious Chicken and Bacon Cheese Dip.
I lied, sprinkle some in to taste. I think I threw in about a tsp.
Now get your stuff together, and if you haven't figured it out by now, pull all the meat of that bird and put it in a bowl. Save your bones and skin, make yourself a stock and some soup.
The best part about using a rotisserie chicken is than the meat just falls off the bones.
If you have a stand mixer, then toss everything but the chicken in with a paddle attachment.
If you were are too lazy to pull yours out like myself, then grab a wooden spoon and go to town on all those ingredients.
Toss them in a bowl and stir.
It's usually best to add your chicken last, to prevent it from pulling apart if you want there to be larger chunks in your mix.
When you've got an even mixture, halve your mix (about a cup or so for Chicken Bacon Cheese Dip Awesomeness) and set the bowl aside and grab yourself some empty wontons and a shot glass full of water.
Take about a tbsp of the mix and put it on a wonton.
Try to offset is so it's not in the center, it can make sealing them up a pain.
Now dip your finger in the water and wet two edges and fold the wrap over, slowly pressing everything closed. Try to get as much air out as you can, and spread the mix as evenly as you can to the edges.
I sealed mine with a fork, similar to a ravioli.
Lather, rinse and repeat until you have a desirable amount of rangoons prepped. I made a small batch and set the rest of the mix aside for dinner later. When I make a batch, depending on how much I fill a wrap I can get anywhere from 25-40 rangoons, so your mileage may vary depending on how much you put in each one.
You'll need a sauce pan or deep fryer. I prefer to saute, less odor in the house and more control over, well, everything.
2oz of oil, vegetable or canola is good, Grapeseed oil owns, it has a high smoke point and next to no flavor.
Olive oil is okay, but it's not really great for this application.
Get yourself up to medium heat, 5ish on an electric stove.
Saute those Goons up in hot oil for about 60-90 seconds until crispity crunchity. Flip and repeat.
Then pull from the oil and dry on some paper towels.
Sprinkle some Kosher Salt and Pepper on to taste and you are ready to fill your gaping maw with creamy cheesy chicken goodness.
If making a large batch, preheat your oven to it's lowest setting and you can toss them into the pan to keep them warm while cooking the rest of the batch.