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Restaurants›Gabby Goat American Pub & Grill›Southwest Rangoons Recipe

Southwest Rangoons Recipe

Name: Gabby Goat American Pub & Grills Southwest Rangoons Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cups shredded sharp cheddar; 6 slices bacon, cooked crisp and crumbled; 1 unit jalapeño pepper, seeded and finely diced; 2 stalks green onion (scallion), finely chopped; 2 tbsp red onion, very finely diced; 1 tsp garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 48 unit wonton wrappers (square), thawed if frozen; 1 unit large egg (for egg wash); 1 tsp water (for egg wash); 4 cups neutral oil for frying (vegetable, canola, or peanut); 0.5 cups mayonnaise; 0.25 cups buttermilk; 0.25 cups sour cream; 1 tbsp ranch seasoning (store-bought or homemade); 1 tsp lime juice; 1 tbsp cilantro, finely chopped; 0.5 tsp chipotle in adobo, finely minced; 0.25 tsp salt; 0.25 cups olive oil; 2 tbsp fresh lime juice; 1 tsp honey; 0.5 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp lime zest

Inspired by Gabby Goat American Pub & Grill

Time1h

Serves8

American style rangoons, stuffed with bacon, jalapeños, onions and cream cheese. Served with southwest ranch and house-made fajita dressing.

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Ingredients

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Rangoon Filling & Wrappers

8 oz cream cheese, softened

1 cups shredded sharp cheddar

6 slices bacon, cooked crisp and crumbled

1 unit jalapeño pepper, seeded and finely diced

2 stalks green onion (scallion), finely chopped

2 tbsp red onion, very finely diced

1 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

48 unit wonton wrappers (square), thawed if frozen

1 unit large egg (for egg wash)

1 tsp water (for egg wash)

Frying

4 cups neutral oil for frying (vegetable, canola, or peanut)

Southwest Ranch

1/2 cups Mayonnaise

1/4 cups Buttermilk

1/4 cups Sour cream

1 tbsp ranch seasoning (store-bought or homemade)

1 tsp ReaLime juice

1 tbsp cilantro, finely chopped

1/2 tsp chipotle in adobo, finely minced

1/4 tsp Celtic sea salt

House-made Fajita Dressing

1/4 cups olive oil

2 tbsp Fresh lime juice

1 tsp Honey

1/2 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp lime zest

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Garnish (optional)

2 tbsp chopped cilantro

2 unit Lime wedges

Method

Rangoon Filling & Assembly

Prepare bacon and aromatics

Cook bacon until crisp (pan-fry or bake at 400°F/205°C for 12–18 minutes). Drain on paper towels and crumble when cool. Finely dice jalapeño (remove seeds for milder heat), thinly slice green onions, and very finely dice the red onion. Mince the garlic. Set aside.

Make filling

In a medium bowl, beat the softened cream cheese with a spatula until smooth. Stir in shredded cheddar, crumbled bacon, diced jalapeño, green onion, red onion, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning; if you want more heat, add a bit more jalapeño or a pinch of chipotle.

Prepare wrappers and egg wash

Whisk the egg with 1 teaspoon water to make an egg wash. Lay out wonton wrappers on a clean surface, keeping unused wrappers covered with a slightly damp towel to prevent drying.

Fill and seal rangoons

Place about 1 teaspoon (heaping) of filling in the center of each wonton wrapper (adjust amount so you can still seal the edges without overstuffing). Brush the wrapper edges lightly with egg wash. Fold diagonally to form a triangle or bring opposite corners together to form a purse; press out air and seal edges tightly, crimping with a fork or fingers for a decorative seal. Place assembled rangoons on a parchment-lined tray. Repeat until filling is used (about 48 rangoons).

Frying

Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. Work in batches to avoid overcrowding — 8–10 rangoons per batch depending on pot size.

Fry each batch for 1.5–3 minutes, turning as needed, until the rangoons are golden brown and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep finished rangoons in a warm oven (200°F/95°C) in a single layer while you fry remaining batches.

If preferred, these can be baked: preheat oven to 400°F (205°C), arrange rangoons on a parchment-lined sheet, brush lightly with oil, and bake 8–12 minutes until golden and crisp, flipping once.

Southwest Ranch

In a small bowl, whisk together mayonnaise, buttermilk, sour cream, ranch seasoning, lime juice, chopped cilantro, finely minced chipotle in adobo, and salt until smooth. Taste and adjust seasoning — add more chipotle for heat or more lime for brightness. Refrigerate until ready to serve. This makes a creamy, smoky ranch ideal for dipping.

House-made Fajita Dressing

Whisk together olive oil, fresh lime juice, honey, minced garlic, ground cumin, smoked paprika, lime zest, salt, and black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust acidity or sweetness. Chill briefly if time allows to let flavors meld.

Finish & Service

Arrange warm Southwest Rangoons on a serving platter. Serve with small bowls of Southwest Ranch and House-made Fajita Dressing for dipping. Garnish with chopped cilantro and lime wedges on the side. Recommend serving immediately so wrappers stay crispy.

Make-ahead: The filling can be made 1 day ahead and kept refrigerated. Assemble rangoons up to a few hours ahead and keep refrigerated on a tray covered with plastic wrap. Fry just before serving for best texture.