0.0 – 0 reviews • Appetizer
| Level: |
Intermediate |
| Total: |
55 min |
| Active: |
55 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 gallon canola oil
- One 16-ounce package wonton wrappers
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups cooked seasoned collard greens, strained well
- 4 ounce block mild Cheddar, hand-grated (do not use pre-shredded cheese)
- 4 ounce block Monterey Jack cheese, hand-grated (do not use pre-shredded cheese)
- Salsa, for serving
- Sour cream, for serving
Instructions
- Heat oil in a deep-fryer to 350 degrees F.
- Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
- Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
- Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
- Gradually add cheeses and keep stirring until all ingredients are incorporated.
- Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.