Description
- These Chile Relleno Wontons are a delicious twist on a traditional Mexican favorite, filled with roasted poblanos, cheese, and spices, then wrapped in crispy wonton wrappers and fried to golden perfection. Paired with a zesty Jalapeño Soy Sauce for dipping, these wontons are the perfect appetizer or party snack!
Ingredients
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For the Chile Relleno Wontons:
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4 large poblano peppers
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8 oz cream cheese, softened
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1 cup shredded Monterey Jack cheese
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1/2 cup shredded sharp cheddar cheese
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1/4 teaspoon ground cumin
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1/4 teaspoon garlic powder
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1/4 teaspoon chili powder
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Salt and pepper to taste
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20–25 wonton wrappers
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Cooking oil for frying
For the Jalapeño Soy Sauce:
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1/4 cup soy sauce
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1 tablespoon rice vinegar
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1 tablespoon honey (or agave for a vegan option)
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1 small jalapeño, finely chopped (seeds removed for less heat)
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1 teaspoon sesame oil
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1/2 teaspoon grated ginger (optional)
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1 teaspoon sesame seeds (optional, for garnish)
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Instructions
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1. Roast the Poblano Peppers:
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Place the poblano peppers directly on the flame of a gas stove or under the broiler to char the skins. Turn occasionally until the peppers are blackened and blistered all over.
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Transfer the peppers to a bowl, cover with plastic wrap or a clean kitchen towel, and let them steam for about 10 minutes.
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Peel off the skin, remove the seeds, and slice the peppers into strips. Set them aside.
2. Make the Filling:
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In a bowl, combine the cream cheese, shredded Monterey Jack cheese, cheddar cheese, cumin, garlic powder, chili powder, salt, and pepper. Mix until the ingredients are well incorporated.
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Add the roasted poblano pepper strips to the cheese mixture and stir until combined.
3. Assemble the Wontons:
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Place a wonton wrapper on a clean surface and add about 1-2 teaspoons of the cheese and poblano mixture in the center.
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Moisten the edges of the wrapper with a little water, then fold the wrapper over the filling to form a triangle or a purse shape, pinching the edges tightly to seal.
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Repeat this process with the remaining wonton wrappers and filling.
4. Fry the Wontons:
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Heat oil in a deep frying pan or pot over medium heat. The oil should be about 350°F (175°C) for frying.
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Carefully place the wontons into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
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Remove the wontons and place them on a paper towel-lined plate to drain any excess oil.
5. Make the Jalapeño Soy Sauce:
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In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, finely chopped jalapeño, and grated ginger (if using). Stir to combine.
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Let the sauce sit for a few minutes to allow the flavors to meld together. Taste and adjust seasoning if needed (add more honey for sweetness or vinegar for tang).
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Optional: Sprinkle sesame seeds on top of the sauce for added texture and flavor.
6. Serve:
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Serve the crispy Chile Relleno Wontons with the Jalapeño Soy Sauce on the side for dipping. Enjoy!
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Notes
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Roasting the Poblano Peppers: If you prefer, you can use a stovetop method to char the peppers, or use jarred roasted poblanos for convenience. Freshly roasted peppers bring the best flavor.
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Frying Tip: If you don’t want to deep fry, you can also air fry these wontons at 375°F (190°C) for 8-10 minutes, flipping halfway through.
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Customize the Sauce: If you prefer a spicier sauce, leave some of the seeds in the jalapeño or add more jalapeños to taste.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Frying, Dipping Sauce
- Cuisine: Mexican
Nutrition
- Serving Size: per wonton
- Calories: 100
- Sugar: 1g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg