{"id":5614,"date":"2022-02-10T12:36:00","date_gmt":"2022-02-10T12:36:00","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=5614"},"modified":"2022-02-10T17:37:17","modified_gmt":"2022-02-10T17:37:17","slug":"elote-rangoons","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/elote-rangoons\/","title":{"rendered":"Elote Rangoons"},"content":{"rendered":"\n
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These elite Rangoons are the perfect game day snack, and sure to be a crowd pleaser for sure!! I made these in under 20 mins and you can definitely air fry them if you like! You can make the filling day before and fill these up mins before frying or air-frying! I used canned corn but you can use fresh or even frozen just make sure to thaw it out 30 mins before using. <\/p>\n\n\n\n

DID YOU MAKE THIS DISH?<\/h1>\n\n\n\n

If you make this dish, be sure to leave a comment and\/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don\u2019t forget to tag me on Instagram\u00a0@thetableofspice<\/a>\u00a0or hashtag\u00a0#thetableofspice<\/a>\u00a0or both! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Elote Rangoons<\/h2>\n
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<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Side Dish, Snack<\/span><\/div>
Cuisine: <\/span>asian, Mexican<\/span><\/div>
Keyword: <\/span>elote, elote rangoons, elote wontons<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> packet of nasoya wonton wrappers <\/span> or any wonton wrappers of choice<\/span><\/li>
  • 1<\/span> 8oz<\/span> block of cream cheese <\/span><\/li>
  • \u00bc<\/span> cup<\/span> Mayonnaise <\/span><\/li>
  • \u00bc<\/span> cup<\/span> Cojita cheese <\/span> grated<\/span><\/li>
  • \u00bc<\/span> cup<\/span> habanero cheese <\/span> grated<\/span><\/li>
  • \u00bc<\/span> cup<\/span> cilantro<\/span> chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> scallions<\/span> chopped <\/span><\/li>
  • \u00bd<\/span> cup<\/span> corn <\/span><\/li>
  • 1<\/span> tsp <\/span> taco seasoning <\/span><\/li>
  • 1<\/span> tsp<\/span> smoked paprika <\/span><\/li>
  • 1<\/span> tsp<\/span> onion powder <\/span><\/li>
  • 1<\/span> tsp<\/span> garlic powder <\/span><\/li>
  • \u00bd<\/span> tsp<\/span> ground cumin <\/span><\/li>
  • salt to taste <\/span><\/li>
  • oil for frying <\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Heat up a skillet with oil on med\/low heat. <\/span><\/div><\/li>
    • In a bowl combine the cream cheese, mayo, cilantro, scallions, corn and all the seasonings along with both the cheeses. Mix until everything until its well combined. <\/span><\/div><\/li>
    • Place about 1 tablespoon of the filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel and pinch to seal tight and make sure that there is no leakage.<\/span><\/div><\/li>
    • Deep fry the rangoons until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the Rangoons on a dish lined with paper towels. Let them cool a little bit and serve with sweet Thai chili sauce. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Notes<\/h3>
        \n
      • This recipe will make over 24 Rangoons, but you may have extra filling leftover, you can place in a air tight container in the fridge and use it as a dip for later!\u00a0<\/li>\n
      • You can air fry them at 380F for 4-6 mins until golden brown, spray the Rangoons with cooking spray before you air fry them.\u00a0<\/li>\n
      • It does help to pre heat the air fryer for 15 mins before placing the Rangoons into the basket. Helps to cook faster!\u00a0<\/li>\n
      • I used Nasoya brand wonton wrappers, they can be found at any grocery store.\u00a0<\/li>\n
      • You can replace the cream cheese, mayo and cheese with plant based products.\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        These elite Rangoons are the perfect game day snack, and sure to be a crowd pleaser for sure!! I made these in under 20 mins and you can definitely air fry them if you like!…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1913],"tags":[2601],"class_list":["post-5614","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-elote-rangoons"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/5614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=5614"}],"version-history":[{"count":1,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/5614\/revisions"}],"predecessor-version":[{"id":5619,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/5614\/revisions\/5619"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=5614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=5614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=5614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}