In a medium bowl, mash the avocado until creamy but still slightly chunky. Add the chopped green onions, crumbled queso fresco, and chopped green chile. Mix with your hands or a spoon until evenly combined.

Lay a wonton wrapper on a clean surface. Place 1 teaspoon of the avocado mixture in the center. Lightly brush the edges with the beaten egg. Fold into a triangle, pressing edges firmly to seal. Repeat until all filling is used.

Heat grape seed oil in a medium stockpot over medium heat. Once hot, carefully add wontons in small batches. Fry about 7 seconds per side or until golden brown and crisp. Transfer to a paper-towel-lined plate to drain excess oil.

In a blender, combine Cacique® Ranchero® Crema con Sal, cilantro, lime juice, and serrano chile. Blend until smooth and creamy. Transfer to a dipping bowl.

Arrange crispy wontons on a platter and serve with cilantro lime crema for dipping. Enjoy immediately for the best crunch.