3/4 c. vegetable juice (V8 spicy is good)
2 tbsp. chopped fresh parsley or cilantro
2 tbsp. chopped green onions
1/2 c. chopped onion
1/3 c. chopped red peppers
2 tsp. chili powder
1 tbsp. vegetable oil
1 (4 oz.) can chopped chillies
1 c. (4 oz.) shredded Monterey Jack cheese
25 wonton wrappers
Vegetable oil

1. To make sauce, in small bowl, mix vegetable juice, parsley, and green onion; set aside.

2. Make filling in 8 inch skillet, heat tablespoon vegetable oil. Over medium heat, cook onion and red pepper with chili powder until onion is tender. Stir occasionally. Remove from heat; cool slightly. Stir in chillies and cheese.

3. Spoon about 1 1/2 teaspoon filling in center of each wonton wrapper. Moisten edges with water, fold in half diagonally and pinch edges to seal. Cover filled wrapper with plastic wrap; repeat with remaining wrappers.

4. In large saucepan, over medium high flame, heat 1 1/2 inches oil to 350 degrees. Cook 4 wontons at a time for 1 to 2 minutes or until golden brown on both sides. Remove from oil and place on paper towel to drain. Repeat with remaining wontons and serve with sauce.