Cream Cheese Jalapeno Wontons

This recipe I made up because I love cream cheese puffs/wontons, but hate all the fat they contain.  This recipe uses low-fat cream cheese and you bake the wontons instead of fry them.  So go ahead and indulge! 

Jalapeno Cream Cheese Wontons

8 ounces cream cheese
1 roasted jalapeno*
1 clove roasted garlic
1 package wonton wraps (contains about 50)

 *You can also make these without the jalapenos for those who can't handle the heat

1) Allow cream cheese to come to room temperature.

2) Roast a jalapeno and garlic clove in a pan, until lightly browned on all sides.   Give them a rough chop and throw them in the food processor. 

3) Add cream cheese to food processor and pulse until jalapeno and garlic and well mixed.
4) To make the wonton, put half a teaspoon of the filling in the middle of the skin and wet the edges of the wonton wrapper.

5) Pick up one corner and fold it to the diagonal corner. Pick up the 2 ends that have 45 degrees angle (the ones where the fold is) and wet them with a dab of water on your finger. Pinch the two corners together (see photos above).

6) Spray the cooking pan and the wontons with olive oil and bake at 400 for about 6-8 minutes or until golden brown.

7) Serve with chili sauce for dipping.