Believe it or not, this recipe started out as Italian Meatballs.  I was in my kitchen writing recipes and I wanted to make meatballs. Somehow the recipe evolved into a Mexican-inspired meat wrapped in a wonton, deep-fried, and served with a side of salsa.  They are like little fried tacos.

In a medium bowl, combine beef, onion, cream cheese, cheddar, the 1 whole egg, breadcrumbs, taco seasoning, and cilantro.

Place wonton squares on a dry work surface. Place 1 mounded teaspoon of meat mixture in the middle of each wonton. Brush the wonton’s edges with egg white using a pastry brush and fold to seal in a triangle. Place the wontons on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for 20 minutes.

Heat canola oil to 375 degrees F.  Fry each wonton until golden brown, about 1 minute per side. Drain on paper towels.

For a reduced-fat version: Instead of frying, preheat oven to 500 degrees F.  Brush each wonton with egg white using a pastry brush and bake for 7 to 8 minutes.

Serve immediately with salsa and garnish with fresh cilantro leaves.