WHAT YOU NEED

  • 2 1/2 tablespoons Ontario butter
  • 1/2 small red onion, finely chopped
  • 2 stalks green onion, bias chop
  • 2 Thai bird’s eye chilis, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1/3 cup Ontario heavy cream
  • 1 1/2 cups shredded Ontario sharp Cheddar
  • 1/2 cup of shredded Ontario Pepper Jack Cheese
  • 1/3 cup of Sabana crumbled Queso Fresco
  • 2 tsp of Chinese chili oil
  • 3-4 tbsp of Sriracha-style chili paste
  • 1 sprig of micro cilantro for garnish
  • 1/2 pack of wonton skins
  • 3 cups canola for frying
  • Salt to season

Tip: Pepper Jack is simply Monterey Jack cheese with a little heat from the addition of hot peppers. Made in Ontario Pepper Jack or Monterey Jack with Peppers can be found from Maple Dale Cheese in Plainfield, and Balderson in Balderson, Ontario. You can also try the delicious Hot Pepper Colby from Thornloe Cheese in Ontario’s Temiskaming region!
 

INSTRUCTIONS

  • Cut raw wonton skins in half to triangles. In a small pot, add canola bring to high temperature. Now slowly drop in wonton skins and fry to a golden brown. Remove, drain and salt. Repeat until all skins are cooked. Leave off to the side,
  • In a medium sauce pan, on medium heat, add butter and slowly melt. Once butter is heated, add red onion, (2/3) of green onions, garlic and thai chilies. Sautee for 4-5 minutes until translucent. Now add heavy cream and turn heat to medium-low.
  • With a small whisk, lightly mix and sautee all ingredients in pan and slowly add cheddar followed by pepper jack. Turn heat to low and continue whisking lightly to mix, melt and heat cheese.
  • Once all the cheese is melted, add chili oil and half of the sriracha paste and continue to whisk. Transfer to a small serving pot or ceramic bowl. Best served on a small fondue-like burner.
  • Drizzle remaining sriracha paste followed by crumbled queso fresco over top. Garnish with remaining green onions and hand torn micro cilantro. Serve with wonton chips.

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