Description
Crispy and flavorful Chile Relleno Wontons filled with a creamy blend of roasted poblano peppers and cheeses, served with a tangy and spicy Jalapeño Soy Sauce. Perfect as an appetizer or party snack, these wontons combine the classic Mexican chile relleno flavors with the satisfying crunch of fried wonton wrappers.
Ingredients
Scale
Chile Relleno Wontons
- 4 large poblano peppers
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 20-25 wonton wrappers
- Cooking oil for frying (enough for deep frying, about 2-3 cups)
Jalapeño Soy Sauce
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or agave for a vegan option)
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger (optional)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Roast the Poblano Peppers: 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.
- Steam the Peppers: Transfer the peppers to a bowl, cover with plastic wrap or a clean kitchen towel, and let them steam for about 10 minutes to loosen the skins.
- Prepare the Peppers: Peel off the charred skin, remove the seeds, and slice the peppers into strips. Set aside.
- Make the Cheese Filling: In a bowl, combine the softened cream cheese, shredded Monterey Jack cheese, shredded sharp cheddar cheese, ground cumin, garlic powder, chili powder, salt, and pepper. Mix thoroughly until well combined.
- Add Roasted Peppers: Stir the roasted poblano pepper strips into the cheese mixture until evenly incorporated.
- Fill the Wontons: Place one wonton wrapper on a clean surface. Add about 1-2 teaspoons of the cheese and pepper mixture in the center.
- Seal the Wontons: Moisten the edges of the wrapper with a little water, then fold over the filling to form a triangle or purse shape. Pinch edges tightly to seal completely.
- Repeat Filling: Continue filling and sealing remaining wonton wrappers with the mixture.
- Heat the Oil: Heat cooking oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C) for deep frying.
- Fry the Wontons: Carefully add wontons in small batches to the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side until they turn golden brown and crispy.
- Drain the Wontons: Remove fried wontons with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Prepare the Jalapeño Soy Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey (or agave), sesame oil, finely chopped jalapeño, and grated ginger if using.
- Meld the Flavors: Allow the sauce to sit for a few minutes to blend the flavors. Taste and adjust sweetness or acidity by adding more honey or vinegar as desired.
- Garnish the Sauce: Optionally, sprinkle sesame seeds on top of the sauce for added texture and visual appeal.
- Serve: Serve the crispy Chile Relleno Wontons hot with the Jalapeño Soy Sauce on the side for dipping and enjoy!
Notes
- For a vegan version, use agave instead of honey and ensure the cream cheese and Monterey Jack cheeses are plant-based alternatives.
- Remove jalapeño seeds from the sauce for milder heat, or keep them for extra spice.
- Wonton wrappers can be found in the refrigerated section of most grocery stores.
- Use a thermometer to maintain the oil temperature for perfectly crispy and non-greasy wontons.
- Leftover filled wontons can be frozen before frying. Fry directly from frozen, adding extra cooking time.
