Beef Wonton Appetizer

Yields 42 wontons

•  8 oz (225 g) lean ground beef
• 1 Tbsp margarine
• 1 Tbsp olive oil
• 2 cloves garlic, crushed
• 1 shallot, finely diced
• 3 leeks, white and light green parts, finely diced
• 1 Tbsp Chili-Lime Spice Recipe in a Bottle
• 1/2 tsp salt, plus more to taste
• 1/4 tsp pepper, plus more to taste
• 1 12-oz (340-g) pkg wonton wrappers
• oil, for frying

Garnishes

• 1 avocado, thinly sliced
• 1 cup grape tomatoes, sliced
• sweet sauce, for drizzling
• spicy mayo, for drizzling

Cook beef in a large skillet over medium-high heat for 4–5 minutes, until cooked through, breaking it into clumps as it cooks. Transfer to a large bowl.

In the same skillet, heat margarine and oil over medium-high heat. Add garlic and shallot and cook for 1 minute. Stir in leeks and spices. Cook for 8–10 minutes, until tender.

Add the leek mixture to the beef. Season with additional salt and pepper to taste.

Place a heaping tsp of filling in the center of a wonton wrapper. Moisten the edges with water. Fold opposite corners over the filling and press to seal, forming a triangle. Repeat with the remaining meat mixture and wonton wrappers.