Chicken Cordon Bleu is married to Fried Wontons, and you get the most delicious offspring – Chicken Cordon Bleu Wontons. It’s THE perfect appetizer!
The other night we were watching TV, the hubs and I. Of course, we were watching sports, what else? When that man has the TV on, it gets stuck on ESPN. I wasn’t exactly watching closely; I also had my iPad with me, to check on emails and such. So I almost had a heart attack when all of a sudden, he jumped up!
“Crikey! It’s March Madness in a week!”
Well, he didn’t really say “Crikey!” We’re not British, that’s not part of our vernacular. But I just always wanted to say “Crikey!” myself. Especially since I have two British “blokes” co-hosting my Fiesta Friday this week. Well, they’re not “blokes” either, they’re “sheilas”. But I just always wanted to say “blokes” and “sheilas”.
And now I’m totally confusing my countries and continents. I don’t think “sheilas” are British. What are “sheilas”? And can you use “blokes” like we use “guys”? You know, kind of unisex? Questions, questions, always questions! You don’t have to answer if you don’t want to.
Anyway, back to the husband. He most likely said something like this, “O ma gawd! I can’t believe it’s March Madness in a week!” And put his hand on his forehead like it was close to the end of the world. Not the end of the world yet, just close. If it was the end of the world, you wouldn’t be hearing him say this next.
“Can you make appetizers? And I’m rooting for your Jayhawks this year.”
Now you see what’s in that man’s mind? Sports and food all the time, apparently. (Sorry, hon, not making fun of you, just trying to get a post published, that’s all, kiss…kiss!) If you wanted to know, I happen to be married to the smartest guy on earth. He does something like rocket science stuff for work.
And what he meant to ask was for me to make some snacky foods for his March Madness Marathon, which will start next week. And no, he doesn’t have to bribe me, either. He really does like the Jayhawks. Although his heart will always bleed Bruin blue.
So, I’ve been trying out a few appetizer recipes to make sure my favorite scientist will have something good to munch on while he watches the games. These wonton appetizers are one of them.
- 8 oz. cream cheese
- 1 cooked chicken breast (about 2 cups), diced
- 1 cup diced ham
- 1 cup grated Gruyère cheese
- 3 cloves garlic, minced
- 3 green onions, sliced thinly
- Salt & pepper
- 1 egg, beaten
- Cooking oil
- Wonton wrappers
- Mix all filling ingredients together in a bowl until combined.
- Place about 1 tablespoon of filling on center of each wonton wrapper.
- Dip your finger into the beaten egg, then “paint” the edges of the wontons with the egg.
- Pinch two opposite corners together.
- Now bring the two remaining corners to the center and pinch to seal. Seal all to form an “x”. (See how-to photos below)
- Fry in hot oil for one minute, or until golden brown. Drain on paper towels.
- Or you can bake them. Pre-heat oven to 400°F. Line a cookie sheet with parchment paper or spray with cooking spray. Line wontons evenly, and bake for 10 minutes, or until golden brown.
We love these dipped in homemade honey mustard sauce (just mix mayo + mustard + honey), but sweet and sour sauce would be great, too!
Although you have the option of baking these, I’m not going to lie to you and tell you that they’re every bit as good as the fried version. I think you deserve my honest opinion. If you really want to enjoy these, you want them deep-fried. But of course, if you’re watching your diet, try them baked.
They look prettier baked, actually.
But they taste superior fried.
Plus I love how they puff up like balloons when they’re fried.
Okay now, all you blokes and sheilas, make these! And tell me what you think!
They look so crispy and yummy!
Thanks! They WERE crispy and yummy! The baked, however, not so much. But we still ate them! 😀
Oh my… These look delish! And totally worth a cheat diet day for the fried crispness!
In moderation, fried food should be fine, right?! Except my “moderate size” probably raises a few eyebrows. ??
Hahaha- yeaaa my definition of “moderation” gets me every time… ??
??
Wow, they look so good and perfect, Angie 🙂
Thanks, Linda! So happy you think they are perfect. They’re kinda perfect for a snack! ??
that looks amazing… m bookmarking ur page ..:)
Thanks so much! Let me know what you think when you get the chance to try them!
These look like the perfect finger-food appetizer for a party!
These will be perfect for a party, Janine! They stay puffed and crisp for hours, even overnight! The fried version, at least. The baked version gets tough after a few hours. So, do fried! ??
Haha, thanks, I’ll keep that in mind for next time!
Verrrrry delish, Angie!! I love fried wontons, and your filling is super yummy! I will try them the next time I have an appetizer party! Thanks so much! 😀
I’ll making more fried wontons! I bought like 3 packages of wrappers! I was a maniac! I’m going to see if I can make a vegetarian version. Or maybe Southwest flavored. ?
These look so delicious, Angie! Can’t wait to give them a try!
These are really good, Andrea! Let me know what you think! ?
As an Australian, I think I could answer each and every one of those questions at the top of your post Angie! :)) Such a laugh to read!
Love the look of these scrumptious little wontons… in all their golden, crispy, puffed-up glory! Yum!
So, what are the answers? Are blokes used in Australia? I just love that word! It sounds fun to us! ? The wontons are really, really good! Everybody loved them! Well, the son complained about the Gruyere, but only after I told him it was Gruyere ?
:)) Ha, love it! I try not to elaborate too much about what’s in some dishes at times, so that my youngest won’t refuse to eat it, just by the mere mention of an ingredient he THINKS he doesn’t like!
As for blokes and sheilas… both very Aussie slang words and unfortunately not interchangeable when speaking about the other sex or a mix of men and women. You’d likely find yourself in big trouble if you called a bloke a sheila in some of our rural areas… though your sweet American accent, might JUST allow you to get away with it! :))
Have a great weekend Angie!
Super yummy looking. I’ll take 2 please! 🙂
You can have more than that! Take a plate, please! ??
Sheilas are australian.. and nah.. you cant you blokes like you say guys.. Crikey is good though!
These are fun, fun words!! Americans should adopt them. Guys and gals are not as fun! Unless you say “guy” like the French do, more like “ghee” ??
Always enjoy your posts – but this looks particularly spectacular!…wonderful photos, I just have to try them now!
Thanks so much! These are really good, especially the fried ones. Crisp on the outside, then creamy inside. Let me know what you think if you do try them!
You always make me laugh, Angie.Did he even know about this post? 😀
These really look so delicious, Angie. I also prefer the fried one – not only it looks beautiful-er ( 😀 ) but I just love anything fried. See you at FF. 😉
Best not to tell him, Jhuls! He hates it when I talk about him! I’m so glad I made you laugh. You can make these with turkey ham, Jhuls! ?
Oh gosh Angie, you’re such a tease – your pictures always appear in 3-D fashion, you know, it makes you want to reach out and grab a few 🙂 Just gorgeous!
Me? A tease?! Lol! I’m so glad you like the photos, Loretta! Taking photos takes longer than the actual cooking, sometimes, so I appreciate the kind words! ?
These look pretty and pretty tasty! I agree…great photos! A great down-sized version of chicken cordon bleu worth a tasty try!
Hey there, Victoria! I’m glad you think the photos are nice ? And definitely yes, these are worth even a second try for me!
Very nice! I have been craving chicken cordon bleu!!
Thanks, Debbie! And this is a lot easier than the actual CCB. I never can seal my chicken well enough for the filling to not explode! ??
I so understand where you are coming from. I over-stuff everything!! 🙂
Lol! You sound just like me! ??
That’s exactly how my son would react to any game Arsenal would be playing over the weekend especially when I am making some weekend plans. Give a man his game and some delicious nibbles and he would have no complains with the world. Delicious and gorgeous looking wontons Angie. I am sure your hubby is a happy man ☺
He was pretty content when I gave him a plate of these, Skd! ? He’s always happiest when he’s left alone with his munchies and his sports channel! ? So glad you like the wontons!
Haha ? There was no doubt about it.
These look so yummy–wonderful idea! 🙂
Thanks, Nancy! I highly recommend the fried version ?.
Love this Angie, great idea!!!! Yum!! 🙂
Thank you so much, Chef Amy!! So excited you like these! ?
This is soooooo inspiring. Wontons had been I my mind for a while now. Got a basic recipe to follow now. You know what I will be picking between fried and baked? ?
Love ya girl for this snack!!
Sonal
You think my recipe is inspiring?! Really?! You are just too sweet! You can just omit the meat and make these vegetarian, Sonal! Maybe with peas and paneer to give them an Indian flavor? Add some of your fab spices, too! Yum!! I think I’ll make some that way myself! Now, you’re inspiring me! ??
I will come up with some indo Chinese stuffing for these beauties Angie.
Am bringing a Paneer Village post for FF tomorrow. Stay tuned…Paneer tikka masala in 3 ways❤️.
Love
Wow, that sounds amazing! I’m going to learn to make homemade paneer!
Reblogged this on Smart Food Solutions.
how did you EVEN come up with this – this is ridiculously amazingly fabulously awesome!!
Only after making a mess with the actual chicken cordon bleu for the umpteenth time! You know, the inside exploding?! So, I thought there’s got to be an easier way to enjoy my fave cordon bleu flavor!! ??
Those wontons look super, what if you brush the baked ones with butter or oil before baking? I think they would taste just as good as the deep fried ones.
Yes, I tried that! I also sprayed a batch with cooking spray. The problem is that the oil is brushed on cold; it just doesn’t have the same effect as when you put the wontons into hot cooking oil. I guess it’s the same principle as baking pizza on a hot baking stone. That first contact with high heat creates a crusty or crispy exterior. The baked version is not bad, just not as good ?
Know what you mean.
Nommmm… Delicious! Creamy and savory little bites! The easy dipping sauce must go really well with the wontons. Bookmarking the recipe for later. Thanks!
Thanks so much! I highly recommend the fried version. I need to experiment a little bit more with the baked version ?.
Hi from the Land of Blokes & Sheila’s (Oz). To clarify, the term ‘Bloke’ can only be used for a guy, and usually refering to a particularly male, masculine type of guy. A ‘sheila’ is an Aussie woman, probably a ‘blokes’ partner. Lol.
Hope that clears it up.
And despite Steve Irwin’s legacy, we never ever say ‘crickey’!
Very much appreciated explanation, Jo! Thank you so much! I find these words fun to use! And too bad about crikey, I really like that expression. Maybe I should switch to blimey, instead. Or is that also not used in everyday conversation?
They look amazing – I just love the way you photographed them, I can smell them from here! I actually know a few people who say crickey … does that make me a bad person, I wonder?!
Thanks, Ginger! And what kind of people have you been hanging out with? Blimey! ?
Have to take it all back. Heard someone saying blimey today! Crikey!
I love the way these gorgeous little bites have merged cultures and I think they will be a great game snack. I love anything (well almost) in a won ton wrapper. I’m with you, baked may be healthier but nothing beats the taste you get when you fry, Yum those sound delicious and look so beautiful.
Thanks, Suzanne! I’m thinking the only way I can make the baked version as good as fried is by using phyllo sheets, instead of wonton wrappers. I’ll give that a try next and will report! ?
Love the pics; I’m a Brit and I haven’t heard anyone – not even a Cockney (Londoner born within the sound of Bow Bells ) use the term ‘crickey’ for some years. Fraid a lot of our usage is changing – we were talking the other day about how old familiar terms were slipping out of common speech in the face of Internet use.
Too bad! I was so ready to adopt crikey! Either that or blimey! ??
At the rate we’re going, we will all soon communicate with acronyms, instead of words, nexi.
Jo got it right. Except for crikey! People do use it. But they tend to be artier types. And they’ll use blimey, too. Its use is far too common for the likes of us, though. 🙂 Crikey’s fine. And you have to deep-fry sometimes. Just have to.
Yay, now I can adopt both crikey and blimey and won’t look so stupid! Although I’ll be getting looks. ??
I had every intention to like the baked version, btw. But it’s just not as good!
This is fabulous, but c’mon . . . what a tease you are . . . I need to see a wonton bitten into!!!!
Omg! Of course! I didn’t even think of it! Maybe coz I tend to put the whole wonton in my mouth, lol! Don’t worry, I’ll be making more soon and I’ll make sure I’ll be dainty and ladylike and bite a ladylike dainty piece off and photograph! ??
haha! I want to see drippy messy photos! Actually, Angie, I was so delighted to see how “perfect” these looked, with your characteristic eye to detail. You are not a messy cook like me, are you ?
Calling these “beauties” appetizers is reductive…. they look like an edible miracle!
You are so sweet and kind, Margy! Thanks! ?
This made me laugh. All I’ve been hearing lately from my husband is the names of various baseball players he’s considering for his fantasy draft, lol. These spy’s look delicious. Ill definitely need to try this recipe out 🙂
Oops *appy’s
I actually enjoy March Madness myself. But for the life of me, I have no idea how my husband can watch ALL the games and not get bored! He knows all the players by name, too! Why are men so obsessed with sports?! ??
Looks like other people have already answered the question of ‘Sheila’s’ although bloke is also pretty English too….you could have gone with ‘birds’ and ‘geezers’ I suppose?? ?
Amazing food and photos, Angie, always xxx
Birds and geezers?! Love that! Thanks, I’ll be using them! You can make these vegetarian, btw. Sonal is working on a recipe! ?
Cool 🙂 I look forward to seeing it, bird 😉 x
Love this post! They look so yummy and simple. I made momo (the Northeast-Indian equivalent of wontons) this week, and I’ll have to blog about it. Thanks for the inspiration!
Thanks, Sarah! Looking forward to seeing your momos! Love the name! ?
Wontons looks like a work of art <3
Thanks so much, Andy!
Oulalala that’s looks so delicious. The combination of flavours is mouth watering!
Thanks, Raphaelle! They were really delicious!! 🙂
I love this! Fusion food is amazing, and I love when two foods collide to make something completely unique and delicious! They look so perfect!
I love fusion food, too! Combining flavors to create a new unique taste is a form of art as far as I’m concerned ?? Thanks for stopping by!
you do make the most amazing dishes Angie and what beautiful hands you have, the skin of a teenager, how do you do it with all this cooking? x
I use rubber gloves and pile on Avon hand cream, hahah… Thanks, Justine, you made me laugh!
This is my type of snack- and my boyfriend would love it too ☺as for what men think about I know the feeling!! My Max mostly lives in his own super complicated super macro world- but still food and tech news would be the most important thing- Oh excuse me and the football games! But I wouldn’t change him for anyone else ?☺❤Lovely pictures by the way!
Lol, I guess boys will be boys! So glad you like the wontons. They really are excellent appetizers. Great for a party, too, since they stay crisp for hours! ?
Oh Angie! These are amazing! They look beautiful and sounds delicious! Sharing:) Olga xxx
Thanks so much, Olga!!! I’m really glad you like them!!! ??
Loved your post, and these look delicious! Perfect for watching the playoffs.
Thanks so much, Liz!! So glad you like them!! They really are perfect for game day snacking! ?
Angie, These look wonderful! Your husband is very lucky to have you make such great appetizers for him. I have never used wonton wrappers before. They are just beautiful, and the filling sounds delicious!
Thanks, Shari! Wonton wrappers are pretty versatile. I know you can use them for desserts, ravioli, etc. Haven’t tried those, but planning to. Give them a try, I think you’ll like them! P.S. I tell my husband all the time he’s lucky!! ??
Wow! How fun!
Thanks, Serena! They were quite fun to make and EAT! ?
I love the mash-up. I am always trying to mix up different cuisines. Glad to see I’m not alone. I just thought I was weird. :))))))
Maybe we’re both weird!! LOL!
In a good creative way!!
Cricket, these are the best thing since sliced bread Angie! Who knew making chicken cordon blue even more perfect would be to enclose it in a wonton?!!!
Hi, Johanne! This is an older post I brought over from TheNoviceGardener. In case you’re wondering I’m trying to re-organize things. But I swear by this recipe! So good!
That was crickey, darn auto correct!
You should talk to Elaine! There was a time when she peppered her comments with goats. Haha…inside joke, she tried to say gifts but auto correct kept spelling goats!
Mine is especially crazy getting confused with my typing in both French and English! Drives me insane. Rather turn it off! Wontons look so good!!! March madness? before the Super Bowl gave you away ? Angie.
Didn’t even think about that. Seriously, I’m thinking of shutting down TheNoviceGardener. It’s crazy trying to manage 2 blogs!
These look absolutely gorgeous and yummy Angie! 🙂
Thanks so much! So glad you like them!
These look so delicious Andie I will definitely give it a try.
These are the best, Marguerite! I should make more ? Let me know what you think!