Mexican Turnovers

It's time for a party. Just need to come up with an excuse for one. In the meantime, I pulled out The Appetizer Bible. Here's something I tried last week just for the heck of it. Quite tasty. And pretty easy too.

Mexican Turnovers
1/4 pound bulk hot Italian pork sausage
1 cup (4 ounces) shredded Monterey Jack cheese
1 can (4 ounces) diced mild green chiles, drained
2 tablespoons finely chopped green onion
40 wonton wrappers
1 quart vegetable oil (for deep frying)

Brown sausage in small skillet over medium-high heat until done, about 6 to 8 minutes. Stir occasionally to separate sausage. Drain on paper towel-lined plate. let cool slightly.

Combine sausage, cheese, chiles and onion in medium bowl. Spoon 1 teaspoon sausage mixture near one corner of wonton wrapper. Brush opposite corner with water. Fold corner over filling; roll into cylinder.

Moisten ends of roll with water. Bring ends together to make a bundle, overlapping ends slightly; firmly press to seal. Repeat with remaining filling and wonton wrappers.

Heat oil in heavy saucepan over medium heat to 365 degrees. (Or use deep fryer.) Fry bundles, a few at a time, about 1 1/2 minutes or until golden. Drain on paper towels.

Serve with salsa and sour cream.