Crispy Southwest Chicken Wontons

2 T. canola or vegetable oil
dry diced onions to taste
1/2 C. finely diced red bell pepper
2 cloves garlic, minced
1 12 oz. can chunk chicken, drained (can buy at Costco in a six pack)
1/4 C. packed fresh cilantro leaves, finely chopped
1/4 C. Verde Salsa
2 T. prepared ranch dressing
1/2 pkg. wonton wrappers
1 egg white whisked with 2 T. water

Heat oil in large skillet over medium heat.  Saute bell pepper for 5 minutes until softened.  Add garlic and onion for 1 minute and remove from heat.  In a large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt, and pepper.  Mix until well combined.

Place 1 T. chicken mixture in center of wonton wrapper.  Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.

Place one inch of oil in a medium skillet over medium high heat.  When hot, place wontons in oil to cook.  Fry 1-2 minutes per side or until golden brown.  OR, bake at 375 degrees on cookie sheet for 15-20 minutes until crispy, flipping halfway through cooking once.

(I've only ever fried them, so I don't know how they are baked.  Also, I used a littledried cilantro, and left out the peppers and garlic before and it turned out fine, less healthy and not quite as good, but pretty tasty.  We used this for dinner once, but it is really more of a finger food.)