Tuna and Red Pepper Cheese Pockets Recipe

In a saucepan over medium heat, heat about 1 tablespoon oil, and sauté garlic and red bell peppers until softened. Remove from heat. Transfer to a blender. Add milk and cream cheese, and process until smooth. Season with salt and ground black pepper. Stir in tuna flakes.

In the middle of a wanton wrapper, place a teaspoon of the tuna filling. Wet the edge of one side of the wrapper with a little water and fold it in half, pressing down on the wet edges to seal in the filling. Repeat with the remaining wrappers.

In a deep saucepan over medium high flame, heat enough oil to cover the tuna pockets. Slip a pocket into the hot oil and deep fry until golden brown. Drain on paper towels. Serve immediately.