2 tablespoons olive oil
¾ cup finely minced onion
1 pound extra-lean ground beef
1 tablespoon minced garlic
1 cup ketchup or chili sauce
2 tablespoons Dijon mustard
2 tablespoons chili powder
1 teaspoon ground allspice
2 tablespoons fresh lime juice
Salt and ground black pepper to taste
4 ounces Cabot Pepper Jack, grated (about 1 cup)
2 packages fresh wonton wrappers
Cooking spray (if baking firecrackers)
1 quart vegetable oil (if deep-frying firecrackers)
To make filling:
HEAT oil in a large skillet over medium-high heat; add onion and cook, stirring, until lightly browned.
ADD ground beef and garlic; cook, breaking up beef with wooden spoon, until well browned.
STIR in ketchup or chili sauce, mustard, chili powder and allspice. Adjust heat to maintaingentle simmer and cook, uncovered, for 15 to 20 minutes.
STIR in lime juice. Adjust seasoning and season with salt and pepper.
LET mixture cool completely. Mix in grated cheese; cover and refrigerate until chilled. (Filling is best made several days in advance; refrigerate, tightly covered, for up to 1 week.)
To fill and cook firecrackers:
KEEP unused wonton wrappers covered with damp towel. Have pastry brush and small bowl of water on hand.
PLACE four wrappers on counter with point up; place heaping teaspoon of filling in center of each. Roll away from you and up around filling. Moisten pastry brush or your finger with water and lightly moisten body of firecracker to seal point. Moisten and pinch ends together to resemble ends of firecracker. Repeat process until all of filling is used.
COVER and refrigerate or freeze firecrackers until needed.
HEAT oil in deep fryer to 350 degrees, when ready to serve. Cook firecrackers in batches until golden brown. Drain briefly on paper towels. (Alternatively, place on baking sheet coated with cooking spray and bake at 350 degrees until brown and crispy.)
Serve with Monterey Jack Chile Con Queso Dip.
Recipe courtesy of Chef Dale Miller, CMC, WGMC, AAC- Dale Miller Restaurant, The Art of Dining- Albany, NY.