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
Scale
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
