1 teaspoon Chef's Dust*
1/2 lb cooked Pork Tenderloin, chopped into 1/2 inch dice
Salt and Pepper
1/2 Cup Guava Preserves
1/4 Cup Low Sodium Soy Sauce
1/4 Cup Queso Blanco, crumbled
Canola oil for frying
In a small pot over medium heat, melt down guava preserves along with the soy sauce. Using a whisk, stir to blend any lumps and then set aside. Fill a medium pot halfway with canola oil over medium high heat. Place each triangle wonton in the hot oil, and fry until golden brown. Set aside on top of a paper towel for draining. To assemble, place the wontons on a plate, add the pork tenderloin, drizzle with the guava glaze, and top with the crumbled queso blanco. Garnish with snipped chives.
*Chef Adrianne has created her own blend of spices which she calls Chef's Dust.
Chef's Dust is available for purchase on her website www.chefadriannes.com