Mexican Pot Stickers
Ground pork, refried beans, and enchilada sauce baked in tender pot sticker wraps and served with a side of picante sauce.
Serving size: 4 pot stickers
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 400 F (375 F convection). |
| Santiago® Refried Beans |
1/2 bag
|
Cover beans with water. Cover; hold 25 minutes. |
| Water |
1 qt.
|
|
| Chili powder |
1 tsp.
|
Stir in next 2 ingredients. |
| Cumin, ground |
1/2 tsp.
|
|
| Chicken or pork, ground |
2 lb.
|
In nonstick skillet, cook chicken or pork until browned; drain. |
| Taco sauce or enchilada sauce |
2 cup
|
Stir in sauce; simmer for 15 minutes or unitl sauce is reduced, stirring occasionally. Stir in beans. |
| Pot sticker wrappers |
192
|
Place about 1-1/2 teaspoons bean mixture in center of each pot sticker wrapper. Moisten edges; fold over to make a half circle; seal edges. Pinch curved edges to make 4 to 6 pleats. Flatten bottom to stand upright. |
| Salsa, chunky, or picante sauce (garnish) |
|
Place in well-oiled steampans. With spray bottle, spray pot stickers lightly with water. Cover tightly with foil, not touching pot stickers with foil. Bake for 8 minutes or until bottoms are browned and tops are still tender. If desired, uncover and bake 2 minutes longer or until slightly crisp. Serve hot, with salsa if desired. |
|
|
Vegetarian Idea: Omit pork or chicken. Stir taco or enchilada sauce into refreshed beans. Continue as directed. Yield is approximately 25% less. |
Nutritional Information Per Serving
| Calories — 151 |
Protein — 8.32 g |
Fat — 2.38 g |
| Carbs — 22.69 g |
Iron — 1.91 mg |
Sodium — 300 mg |
| Potassium — 35.86 mg |
Zinc — 0.306 mg |
Vitamin A — 140 IU |
| Riboflavin — 0.037 mg |
Niacin — 1.38 mg |
Calcium — 9.41 mg |
| Cholesterol — 15.06 mg |
Vitamin B6 — 0.066 mg |
Vitamin B12 — 0.047 ug |
| Thiamine — 0.013 mg |
Phosphorus — 27.91 mg |
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