Combine cheese, chiles, and pepper; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton.
Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal.
Repeat procedure with remaining wonton skins and cheese mixture. Chill 20 min. Fry wontons in a small amount of hot oil (375) until golden brown, turning once. Drain on paper towels. Sprinkle with salt. Serve with avacado dip.
Yield: 6 1/2 doz.