Description
Delicious Chile Relleno Wontons filled with a creamy blend of roasted poblano peppers and cheeses, perfectly deep-fried to a golden crisp. Served with a tangy and mildly spicy Jalapeño Soy Sauce, this appetizer combines traditional Mexican flavors with an Asian twist, making it an irresistible snack or party finger food.
Ingredients
Scale
For the 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 to deep fry)
For the 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 a gas stove flame or under the broiler, turning occasionally, until the skins are blackened and blistered all over.
- Steam the Peppers: Transfer the charred peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for about 10 minutes to loosen the skins.
- Peel and Slice: Peel off the skins carefully, then remove the seeds and slice the peppers into strips. Set aside.
- Prepare the Cheese Mixture: In a mixing bowl, combine softened cream cheese, shredded Monterey Jack, sharp cheddar, cumin, garlic powder, chili powder, salt, and pepper. Mix until well blended.
- Add Roasted Peppers: Fold the roasted poblano strips into the cheese mixture until evenly combined.
- Fill the Wontons: Place a wonton wrapper on a clean surface, add 1-2 teaspoons of the filling in the center. Moisten the edges with water and fold to form a triangle or purse shape, pinching edges tightly to seal.
- Repeat Wrapping: Continue the filling and folding process with the remaining wonton wrappers and filling.
- Heat the Oil: In a deep frying pan or pot, heat cooking oil to approximately 350°F (175°C) for deep frying.
- Fry the Wontons: Carefully place wontons in hot oil without overcrowding. Fry each side for 2-3 minutes until golden brown and crisp.
- Drain Excess Oil: Remove fried wontons with a slotted spoon and place on a paper towel-lined plate to drain oil.
- Make the Jalapeño Soy Sauce: In a small bowl, combine soy sauce, rice vinegar, honey or agave, sesame oil, finely chopped jalapeño, and grated ginger if using. Stir well.
- Let Sauce Meld: Allow the sauce to rest a few minutes to let flavors blend. Adjust sweetness or acidity by adding more honey or vinegar as preferred.
- Optional Garnish: Sprinkle sesame seeds over the sauce for texture and flavor.
- Serve: Serve the crispy Chile Relleno Wontons with the jalapeño soy sauce on the side for dipping. Enjoy immediately.
Notes
- To reduce heat, remove all seeds from the poblano peppers and jalapeño.
- Use agave syrup instead of honey to make the dipping sauce vegan-friendly.
- Ensure the oil temperature is steady at 350°F to achieve perfect crispiness without greasy wontons.
- Wontons can be prepared in advance and fried just before serving for convenience.
- For a milder sauce, use less jalapeño or omit entirely.
- Leftover sauce can be refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American Fusion
