A Mexican Experiment.

Growing up with a Mexican babysitter meant lots of Mexican food... [insert Clueless reference here] but not the cheap and greasy kind, the fresh and delicious kind. When homemade, Mexican food is loaded with fresh vegetables, piled with protein and really easy to make!

Thanks to my friends at weightwatchers, I learned that wonton wrappers can be used for everything from dumplings to dessert. So I decided for my very first entirely recipe-free meal to take on a Mexican experiment.

Quesadillas-in-a-blanket.
Ingredients: Nasoya Wonton Wrappers, Red Bell Pepper, Corn, Pepperjack Cheese, Lime Juice, Red Onion,Cooking Spray, and Frank's Red Hot Sauce. Optional: Cilantro

Preheat the oven to 350 Degrees Farenheit.

(1) Chop the onion (about 1/4 onion to 24 dumplings) and the bell pepper (about 1 pepper to 24 dumplings)
(2) In a medium bowl combine onion, bell pepper, corn (about 1 cup to 24 dumplings), 3 tbsp. lime juice, and Frank's Red Hot Sauce (to taste)
(3) In a large skillet heat about 2 tbsp. of olive oil
(4) Once the oil is hot, add the onion, pepper, and corn mixture. Allow vegetables to cook over medium heat, for about 5-10 minutes (or until the peppers and onions soften).
(5) While the vegetables are cooking, line a baking sheet with aluminum foil (spray lightly with cooking spray)
(6) Place the wonton wrappers on the cooking sheet (start with about 10)
(7) Put a small slice of cheese (about 1 inch sq.) in the middle of each wonton
(8) When the onion, pepper and corn mixture is done, add about 1/2 cup of chopped cilantro to the skillet (optional)
(9) Using a tablespoon, spoon .5-1 tbsp of the mixture into the center of each wonton
(10) Fold the corners together to make a triangle shape
(11) Dip fingers in a bowl of water and seal the edges of the wonton
(12) For an extra blast of flavor, place another tiny slice of cheese atop the wonton
(13) Bake in the oven @ 350 Degrees Farenheit for about 15 minutes (until Golden Brown and Crispy)