Low Cholesterol. Makes 25 appetizers.

3/4 c. V8 vegetable juice
2 tbsp. chopped fresh cilantro or parsley
2 tbsp. chopped green onion
1 tbsp. vegetable oil
1/2 c. chopped onion
1/3 c. chopped sweet red pepper
2 tsp. chili powder
1 can (4 oz.) chopped green chilies
1 c. shredded Monterey Jack cheese (4 oz.)
25 wonton wrappers
Oil for deep-fat frying

1. To make sauce: In small bowl, stir together V8 juice, cilantro and green onion; set aside.

2. To make filling: In 8-inch skillet over medium heat, in 1 tablespoon hot oil, cook onion and red pepper with chili powder until onion is tender, stirring occasionally. Remove from heat; cool slightly. Stir in chilies and cheese.

3. Keep wonton wrappers covered with plastic wrap until ready to fill. Spoon about 1 1/2 teaspoons filling in center of each wonton wrapper. Moisten edges with water; fold diagonally in half. Pinch edges to seal. Cover filled wontons with plastic wrap while working with remaining wonton wrappers.

4. In large saucepan over medium-high heat, heat 1 1/2 inches oil to 350 degrees F. Adjust heat to maintain temperature. Cook wontons, 4 at a time, 1 to 2 minutes or until golden brown on both sides. Remove to paper towels to drain.

5. Serve warm with sauce for dipping.

Note: Fried wontons can be frozen. To reheat, preheat oven to 350 degrees F. Place wontons on cookie sheet; bake 15 minutes or until crisp.