Myers-Wonton Guac Bombs

Myers-Wonton Guac Bombs
Editor’s Note:
Here’s another delicious, creative recipe to help you build your Cinco de Mayo Menu…Enjoy!

The ultimate Cinco de Mayo food! The chip and the guac merge entirely in this crispy yet luscious dipping bomb of the gods.
Makes: 20 Wontons

2 large avocados, mashed (about 2 cups)
Juice from 2 limes (about ¼ cup)
½ cup finely chopped cilantro
2 TBSP curry powder
20 wonton skins
Two 8-ounce packages cream cheese cut into ¼-inch slices
Vegetable oil
Hot-and-sour dipping sauce


  1. In a medium bowl, combine the avocados, lime juice, cilantro, and curry powder with a large spoon. Season to taste with salt and pepper. Set aside.
  2. On a moist cutting board or baking sheet, lay out the wonton skins. Put one generous teaspoon of guacamole in one corner of the skin. Place a thin slice of cream cheese onto the heaped guacamole. Brush the edges of the skin with water. Fold over into a triangle and press the edges gently to seal. Repeat with the remaining skins.
  3. Pour the vegetable oil into a medium frying pan, about ½ inch deep, and heat. Place the triangles, four to six at a time (depending on room), into the oil and fry until golden brown, about 1 to 2 minutes on each side. Place on a paper towel–lined plate to drain.
  4. Serve immediately with hot-and-sour dipping sauce on the side.