1 medium ripe avocado, halved, pitted, and peeled
1/2 cup plain Greek yogurt
1/4 cup minced fresh cilantro
Juice of 1 medium lime
Salt and pepper to taste
6 ounces Keystone Farms Cheese Ghost Pepper Jack cheese, shredded (1 1/2 cups
1/3 cup canned black beans, rinsed and drained
1/3 cup fresh or frozen corn, thawed
1/3 cup canned petite diced tomatoes with basil, garlic & oregano
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
30 wonton wrappers
3/4 cup dry bread crumbs
1 Place the avocado, yogurt, cilantro and lime juice in a food processor; cover and process until smooth. Season with salt and pepper to taste. Transfer sauce to a bowl. Cover and refrigerate for at least 30 minutes.
1 Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
2 Combine the jack cheese, black beans, corn, tomatoes, garlic powder and paprika in a large bowl.
3 Keep wonton wrappers covered with plastic wrap and a damp towel. Place a scant tablespoonful jack cheese filling in the center of one wrapper. With the wrapper in a diamond shape, fold bottom point over filling. Fold side points toward center of filling. Moisten remaining point with water; roll up tightly to seal. Repeat step with remaining filling and wrappers.
4 Place bread crumbs in a medium, shallow bowl. Brush bites with water; let any excess water drip off. Coat in bread crumbs, shaking off any excess coating. Place bites on prepared pan. Drizzle with olive oil. Bake for 10-12 minutes or until golden brown. Serve warm with yogurt dip.