Cheese & Sausage Bundles

Makes 40 appetizers

	Salsa
1/4	pound bulk hot Italian pork sausage
1	cup (4 ounces) shredded Monterey Jack cheese
1	can (4 ounces) diced mild green chiles, drained
2	tablespoons finely chopped green onion
40	wonton wrappers
1	quart vegetable oil for deep frying

Prepare Salsa; set aside and keep warm. Brown sausage in small skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Drain off drippings.
Combine sausage, cheese, chilies and onion in medium bowl. Spoon 1 round teaspoon sausage mixture near 1 corner of wonton wrapper. Brush opposite corner with water. Fold corner over filling; roll into cylinder.
Moisten ends of roll with water. Bring ends together to make a "bundle," overlapping ends slightly; firmly press to seal. Repeat with remaining filling and wonton wrappers.
Heat oil in heavy 3-quart saucepan over medium heat until deep-fat thermometer registers 365°F. Fry bundles, a few at a time, about 1-1/2 minutes or until golden. Adjust heat to maintain temperature. (Allow oil to return to 365°F between batches.) Drain on paper towels. Serve with Salsa.

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Cheese Sausage Bundles