PHILLY WONTONS AND SWEET POTATO CHIPS

I love making great healthier versions of food with wonton and eggroll wrappers.  Everything about their crispy, crunchy texture just gets me excited about what's in store for my mouth!  I came up with a quick, healthy and easy way to get that philly cheese steak craving that you have been searching for with my version of Phily Wontons and a side of homemade sweet potato chips.

Philly Wontons
24 wonton wrappers
1/2 large green pepper (diced)
1 small red sweet pepper (diced)
1 small orange sweet pepper (diced)
1 small yellow sweet pepper (diced)
1/2 cup mushrooms (diced)
1/2 medium yellow onion (thinly sliced and then diced)
4 laughing cow Swiss cheese wedges
1/4-1/2 cup mozzarella cheese (shredded)
4 slices of deli cut provolone cheese
1 (6 ounce) package of Tyson's Seasoned Steak Strips- grilled and ready (cut into small chunks)

Place two wonton wrappers in each muffin tin (Cris-crossed) and gently push them down into place.  Prep all of the veggies into small sized diced chunks and put in a microwaveable bowl.  Add chunked steak pieces and laughing cow Swiss cheese wedges and mix well.  Heat up the mixture in the microwave until the laughing cow cheese is melted and well blended (stirring about every 20 seconds).  Add mozzarella and mix well.  Spoon out mixture into the wonton cups.  Cut each piece of provolone cheese into four.  Place one piece of cheese on each of the filled wonton wrappers.  Bake in the oven at 375 degrees for about 20 minutes or until cheese is melted and wonton wrappers are crispy and brown.

Sweet Potato Chips
2 sweet potatoes
cinnamon
olive oil

Wash sweet potatoes well.  Slice sweet potatoes 1/8 inch thick with a mandolin.  In a large bowl mix the sweet potatoes with olive oil (to coat) and cinnamon (to taste) until well covered.  You can bake these, microwave them or even fry them at this point.  And of course- enjoy them!

-Mallory Mudd Pomerville