Description
These Chile Relleno Wontons with Jalapeño Soy Sauce are a delightful fusion appetizer combining the classic Mexican flavors of roasted poblano and Monterey Jack cheese wrapped in crispy fried wonton wrappers. Served with a spicy and tangy jalapeño soy dipping sauce, they make a perfect bite-sized snack or party treat that balances creaminess, heat, and crunch.
Ingredients
Scale
Chile Relleno Wontons
- 1 cup shredded Monterey Jack cheese
- 1 roasted poblano pepper, peeled, seeded, and finely chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 24 wonton wrappers
- Small bowl of water (for sealing wontons)
- Vegetable oil for frying (about 2 inches deep)
Jalapeño Soy Sauce
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 small jalapeño, finely minced
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 tablespoon chopped green onion
Instructions
- Prepare the Filling: In a medium bowl, combine the shredded Monterey Jack cheese, finely chopped roasted poblano pepper, ground cumin, garlic powder, salt, and pepper. Mix thoroughly to blend the flavors.
- Assemble the Wontons: Place one wonton wrapper on a clean flat surface. Spoon about 1 teaspoon of the cheese and pepper filling in the center. Moisten the edges of the wrapper with a little water, then fold it into a triangle or your preferred shape, pressing firmly to seal all edges and prevent leakage.
- Heat the Oil: Pour vegetable oil into a deep skillet or saucepan, about 2 inches deep, and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure perfect frying temperature.
- Fry the Wontons: Fry the wontons in small batches to avoid overcrowding, cooking each batch for 2 to 3 minutes. Turn them occasionally using tongs or a slotted spoon until they are golden brown and crispy on all sides.
- Drain Excess Oil: Transfer the fried wontons to a plate lined with paper towels to absorb any excess oil, keeping them crisp and not greasy.
- Make the Jalapeño Soy Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, finely minced jalapeño, honey, minced garlic, and chopped green onion until well combined.
- Serve: Serve the hot, crispy chile relleno wontons immediately alongside the jalapeño soy dipping sauce for the best flavor and texture experience.
Notes
- To roast the poblano pepper, char it over an open flame or under a broiler until the skin blisters, then place in a covered bowl to steam for 10 minutes before peeling off the skin.
- For a milder dipping sauce, remove the seeds from the jalapeño before mincing.
- These wontons are best served immediately to enjoy optimal crispiness; they may lose crunch if left to sit too long.
