Canola oil, for deep frying
1 package egg roll wrappers
1 package wonton wrappers
1 bag Cool Ranch Doritos, finely ground in a food processor
2 cups shredded, yellow cheddar cheese

1 ripe mango, flesh removed and roughly chopped
2 habaneros, seeded and roughly chopped
1 12-ounce can fire roasted tomatoes
1/4 cup cilantro, chopped
2 limes, juiced
Salt and pepper, to taste

1 cup water
1 cup distilled white vinegar
1/2 cup sugar
2 cloves garlic
1 teaspoon salt
4 jalapenos, sliced into thin rounds

Steps

Habanero Mango Salsa

1.Combine all ingredients in a food processor and pulse until salsa is chunky. Store in the refrigerator until ready to use.

Pickled Jalapenos

1.Add all ingredients into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and allow mixture to simmer for 10 minutes. Remove saucepan from heat and allow pickled jalapenos to cool. Transfer entire mixture to a jar and store in the refrigerator for up to 2 weeks.