Slow Cooker Salsa Chicken

Hatch Green Chile Pot Stickers



  • 2 - 3 medium size Hatch or your favorite green chilies (I like medium to hot chilies)
  • 1 large ripe yet firm avocado, peeled, seeded and diced
  • 4 ounces Monterey Jack, pepper jack or cheddar cheese, grated
  • 1 green onion, finely sliced
  • 1 garlic clove, crushed
  • 1 tablespoon chopped cilantro
  • 1 squeeze of fresh lime juice
  • Salt and pepper to taste
  • Oil for frying
  • 24 wonton wrappers


Place chiles under the broiler of your oven, on a hot barbecue grill or over an open flame on a gas stove. Cook until chiles are blackened and blistered. Remove from the heat and place in a covered container or sealed bag to steam. Once cooled, scrape blistered skin with the edge of a knife before chopping. 

Place chiles, avocado, cheese, green onion, garlic and cilantro in a large bowl; stir just until combined. Add lime juice, salt and pepper to taste and gently toss; set aside. Heat a deep fryer or skillet with about 1" of oil to sizzling hot. 

While oil is heating. place 4 or 5 wonton wrappers in a single layer on a flat surface. Working in these small batches, brush a little water on two sides of the wrapper. Spoon 1 teaspoon or so of the avocado filling into the center of the wrapper. Fold the dry side of the wrapper over the filling onto the wet side forming a triangle shape. Pinch the edges together. Repeat with the other wrappers. These wontons should be quickly assembled just before frying or the seals will dry out and open during frying.

Place as many wontons in your fryer as you can without crowding. If the wontons sizzle when they hit the oil, it is hot enough. Fry until golden brown, approximately 3 minutes. Repeat with remaining wrappers and fillings. Drain on paper towels, serve with peach pico de gallo (recipe follows).

Makes approximately 24 wontons