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Black Bean Pot Stickers tex-mex, beans, cheese 15 oz can black beans, drained and 1 mashed 1/2 cup chunky salsa, divided 1/2 teaspoon ground cumin 1/2 cup (2 ounces) shredded 1 monterey jack cheese 6 egg roll wrappers 2 tablespoon vegetable oil 2/3 cup water 15 oz can chili without beans 1 toppings: sour cream, 1 chopped fresh parsley Combine beans, 1 tablespoon salsa, cumin, and cheese. Cut egg roll wrappers in half lengthwise. Brush edges with water. Place about 1 tablespoon mixture in center of top third of each egg roll wrapper half; fold top third of wrapper diagonally over filling, and continue folding to enclose filling. Brown pot stickers in hot oil in a large skillet over medium-high heat, turning once. Add 2/3 cup water to skillet. Cook 2 1/2 minutes on each side or until water evaporates. Combine chili and remaining salsa in a small saucepan; cook 5 minutes or until thoroughly heated. Spoon evenly onto individual plates, and top each with 2 pot stickers. Serve with desired toppings. Makes 6 appetizer servings. http://www.pathfinder.com/@@@RtkWwUANtooCHH5/sl/food/border.phpl Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle From: Judy Howle Date: 27 Jun 95 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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