Fall-n-Fire Wontons

Photo: tropicalfoods

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Fall-n-Fire Wontons, was the 1st runner-up, created by Elizabeth Vestal.

Yield: 10 servings
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  • 2 cup(s) Tropical Foods Mexicali Fire MIxxC2xAE
  • xC2xBC cup(s) Tropical Foods Mexicali FirexC2xAE garnish
  • 1 pound(s) grass fed beef
  • 1 package wonton wrappers
  • xC2xBD teaspoon(s) oil
  • 1 tablespoon(s) butter unsalted
  • 1 onion diced
  • 1 red pepper diced
  • 1 xC2xBD cup(s) Mexican blend cheese shredded
  • 8 tablespoon(s) chili powder
  • 2 teaspoon(s) red pepper flakes
  • xC2xBD cup(s) sour cream
  • 1 bunch chives
  • Salt and pepper to taste
  • 3 sweet potatoes peeled and diced
  • 1 tablespoon(s) butter unsalted
  • 6 tablespoon(s) ground nutmeg
  • 8 tablespoon(s) ground cinnamon
  • xC2xBD to 1 cup(s) heavy cream


  2. 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.

  4. 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.
January 2013

This recipe is a personal recipe added by tropicalfoods and has not been tested or endorsed by MyRecipes.

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