Sauté onions and peppers in 1 tbsp. butter with the oil, until they start to get soft. Add the ground beef and cook until meat is done. Drain off grease if needed. In a bowl, mix the meat with chili powder and pepper flakes; mix until blended. Add the 2 cups Mexicali Fire Mix®; salt and pepper to taste and add shredded cheese. Place two wonton wrappers into a lightly greased muffin pan (12 cup pan); push the wontons into the cups and fill with the Mexicali Fire mixture®. Bake at 400 degrees for 10 minutes, until lightly browned. Remove from pan and garnish with cheese, sour cream, chives, and the ½ cup of Mexicali Fire Mix®. Place on top of the sweet potato puree to serve.
SWEET POTATO PUREE
Boil or steam the sweet potatoes until soft. Drain potatoes; add butter and puree with stick blender. Add cream, nutmeg, and cinnamon. Mix until smooth. Adjust seasoning and add to plate.
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