If you love fusion food that brings a little bit of crunch, a whole lot of flavor, and just enough spice to keep things interesting, get ready to fall for Chile Relleno Wontons with Jalapeño Soy Sauce. Imagine smoky roasted poblano peppers and gooey cheese wrapped up in a crispy wonton shell, all begging to be dipped into a punchy, tangy, and slightly spicy soy sauce. These bite-sized wonders are everything I crave in a party snack: vibrant, unexpected, and impossible to eat just one. Whether you’re hosting a gathering or treating yourself to something special, this is one appetizer that turns every bite into an occasion.
Ingredients You’ll Need
The beauty of Chile Relleno Wontons with Jalapeño Soy Sauce lies in how a handful of simple ingredients work together to deliver big, bold flavors and textures. Each element is chosen for a reason—whether it’s the creaminess of cheese, the gentle heat from poblanos, or the crunch from the wrappers—so don’t skip a thing!
- Wonton wrappers: They crisp up beautifully and are the perfect vessel for our cheesy, peppery filling.
- Poblano peppers: Roast them for a smoky, mild heat that’s classic for chile relleno flavor.
- Monterey Jack cheese: Melts like a dream and adds a mild, creamy bite.
- Cream cheese: Makes the filling extra luscious and helps everything hold together.
- Garlic powder: Just a hint boosts the savory depth of the filling.
- Salt and black pepper: Essential for balancing all the flavors.
- Egg: Helps seal the wontons tightly so nothing leaks out while frying.
- Vegetable oil: Choose a neutral oil for frying to keep the flavors pure and crisp.
- Low-sodium soy sauce: The base of our dipping sauce, bringing umami and saltiness.
- Rice vinegar: Adds a bright, tangy note to the sauce.
- Honey: Just a touch for subtle sweetness to balance the heat and tang.
- Jalapeño: Finely minced for a fresh, herbaceous kick; remove seeds to keep it mellow.
- Sesame oil: A little goes a long way for nutty, toasty undertones in the sauce.
How to Make Chile Relleno Wontons with Jalapeño Soy Sauce
Step 1: Prepare the Filling
Start by combining your roasted, peeled, and chopped poblano peppers with Monterey Jack cheese, cream cheese, garlic powder, salt, and pepper in a bowl. Mix everything together until you have a creamy, cohesive filling. This is where the magic begins: the blend of cheeses with those smoky poblanos gives you a flavor base that’s both rich and vibrant.
Step 2: Fill and Seal the Wontons
Lay out your wonton wrappers on a clean surface and spoon about a teaspoon of the filling into the center of each. Brush the edges lightly with beaten egg—this acts as your glue—then fold into triangles or any shape you like, pressing the edges firmly to seal. Take your time here and make sure they’re sealed well, so none of that cheesy goodness escapes while frying!
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or heavy pot and heat it to 350°F (175°C). A kitchen thermometer works wonders, but if you don’t have one, drop a small piece of wonton wrapper in; if it sizzles and bubbles right away, you’re good to go. Proper oil temperature is key for that golden, crisp shell.
Step 4: Fry the Wontons
Carefully add the filled wontons in batches, being sure not to overcrowd the pan. Fry for 2 to 3 minutes, turning once, until they are gloriously golden and crunchy. Use a slotted spoon to remove them and let them drain on a plate lined with paper towels. The irresistible aroma will have everyone circling the kitchen!
Step 5: Make the Jalapeño Soy Sauce
While the wontons cool slightly, whisk together low-sodium soy sauce, rice vinegar, honey, minced jalapeño, and sesame oil in a small bowl. This sauce is the soul of Chile Relleno Wontons with Jalapeño Soy Sauce—a little sweet, a little spicy, totally addictive.
Step 6: Serve and Enjoy
Arrange the hot wontons on a platter and serve with the jalapeño soy sauce on the side for dipping. Watch how quickly these disappear—they’re best served fresh and piping hot, so don’t wait too long!
How to Serve Chile Relleno Wontons with Jalapeño Soy Sauce
Garnishes
I love to scatter freshly chopped cilantro and thinly sliced green onions over the platter for a pop of color and a fresh herbal bite. For extra flair, a few sesame seeds or a sprinkle of crumbled cotija cheese add visual and flavor interest. A wedge of lime on the side is perfect for those who want an extra zing.
Side Dishes
Serve your Chile Relleno Wontons with Jalapeño Soy Sauce alongside a crunchy slaw, a simple cucumber salad, or even some charred corn for a well-rounded spread. They also shine next to a bowl of fresh guacamole or some lightly salted edamame—fusion at its finest!
Creative Ways to Present
For parties, stack the wontons on a wooden serving board with the jalapeño soy sauce in a small bowl for dipping. Or, try serving each wonton in a lettuce cup with a drizzle of sauce for a fun, pick-up-and-eat presentation. Mini skewers make them super snackable for cocktail hour, too!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chile Relleno Wontons with Jalapeño Soy Sauce, store them in an airtight container in the refrigerator for up to three days. Keep the dipping sauce separate to maintain the wontons’ crispness.
Freezing
To freeze, arrange uncooked, filled wontons on a baking sheet and freeze until firm, then transfer to a zip-top bag. They’ll keep beautifully for up to two months. Fry them straight from the freezer—just add an extra minute or so to the cooking time.
Reheating
For best results, reheat the wontons in a 375°F oven or air fryer for about 5–7 minutes, until they’re hot and crispy again. Skip the microwave, as it will make them soggy. Warm the jalapeño soy sauce gently before serving.
FAQs
Can I make Chile Relleno Wontons with Jalapeño Soy Sauce ahead of time?
Absolutely! Prep and fill the wontons a few hours in advance, then keep them covered in the fridge until you’re ready to fry. The sauce can also be made a day ahead and kept chilled.
What if I don’t have Monterey Jack cheese?
No worries—substitute with mozzarella for a similar melt, or try a mild cheddar for a sharper flavor. Just be sure the cheese melts well for that signature gooey center.
Are there baked or air-fried options?
Yes! For a lighter version, arrange the wontons on a baking sheet, spray lightly with oil, and bake at 400°F for 10–12 minutes, or air fry at the same temperature until golden and crisp. You’ll still get wonderful crunch.
How spicy is the jalapeño soy sauce?
It has a mild kick, but you can adjust the heat by leaving in or removing the jalapeño seeds. For more fire, add a dash of your favorite hot sauce or an extra jalapeño.
Can I use other peppers instead of poblanos?
Definitely! Anaheim peppers work well for a similar mild heat, or go for roasted bell peppers if you want zero spice. Feel free to experiment with what you have on hand.
Final Thoughts
If you’re ready to bring some serious fun and flavor to your table, you have to try Chile Relleno Wontons with Jalapeño Soy Sauce. They’re the perfect blend of crispy, creamy, and spicy, and always a hit with friends and family. Don’t be surprised if they’re requested again and again—enjoy every crunchy, cheesy bite!
Print
Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 16 wontons
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-Asian Fusion
- Diet: Vegetarian
Description
These Chile Relleno Wontons with Jalapeño Soy Sauce offer a delicious fusion of Mexican and Asian flavors. Crispy fried wontons filled with a creamy blend of roasted poblano peppers and cheeses are perfectly complemented by a tangy and mildly spicy jalapeño soy dipping sauce. Perfect as an appetizer or party snack, these wontons combine a unique taste experience with a satisfying crunch.
Ingredients
Wontons Filling
- 16 wonton wrappers
- 2 poblano peppers, roasted, peeled, and chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
Jalapeño Soy Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 small jalapeño, finely minced (seeds removed for less heat)
- 1 teaspoon sesame oil
Instructions
- Prepare the filling: In a bowl, combine the chopped roasted poblano peppers, shredded Monterey Jack cheese, softened cream cheese, garlic powder, salt, and black pepper. Mix thoroughly until the mixture is creamy and evenly blended.
- Assemble the wontons: Place a teaspoon of the filling in the center of each wonton wrapper. Brush the edges with the beaten egg to help seal them. Fold the wrappers into triangles or your desired shape, pressing the edges firmly to ensure they are sealed tightly and won’t open during frying.
- Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Use a thermometer to check the temperature for consistent frying.
- Fry the wontons: Fry the wontons in batches, avoiding overcrowding, for 2 to 3 minutes, turning once. Fry until they are golden brown and crispy all over. Remove with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
- Make the jalapeño soy sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, finely minced jalapeño, and sesame oil until combined and smooth.
- Serve: Plate the crispy chile relleno wontons and serve them hot alongside the jalapeño soy sauce for dipping.
Notes
- Roast poblano peppers under a broiler or directly over an open flame until charred, then place in a covered bowl to steam for 10 minutes before peeling the skin off; this removes bitterness and adds smoky flavor.
- For a lighter alternative, these wontons can be air-fried or baked at 400°F for 10–12 minutes until crisp instead of deep frying.
- Adjust the amount of jalapeño in the dipping sauce to control the heat level to your preference.
- Ensure wontons are sealed well to prevent filling from leaking out during frying.
Nutrition
- Serving Size: 2 wontons
- Calories: 140
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
