Chile Relleno Wontons
Ingredients
Wontons
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12–16 wonton wrappers
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2–3 poblano peppers
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1 cup shredded Oaxaca cheese (mozzarella or Monterey Jack work too)
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¼ cup cream cheese, softened
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1 tbsp minced onion (optional but tasty)
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½ tsp garlic powder
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Salt, to taste
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Oil for frying (or cooking spray if air-frying)
Prep the Poblanos
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Roast poblanos over a gas flame, under a broiler, or on a grill until charred all over.
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Transfer to a bowl, cover, and let steam 10 minutes.
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Peel off skin, remove seeds, and finely chop.
Make the Filling
In a bowl, mix:
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Chopped poblanos
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Oaxaca cheese
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Cream cheese
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Onion
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Garlic powder
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Salt
Taste and adjust seasoning.
Assemble the Wontons
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Place 1 wonton wrapper on a clean surface.
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Add about 1 tablespoon filling in the center.
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Brush edges with water.
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Fold into a triangle or bring all corners up for a little purse shape.
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Press firmly to seal (no leaks = no oil explosions 😅).
Cook
Fry (classic & crispy):
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Heat oil to 350°F / 175°C
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Fry 2–3 minutes until golden brown
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Drain on paper towels
Air Fry (lighter):
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Spray lightly with oil
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Air fry at 375°F / 190°C for 7–9 minutes, flipping halfway
Jalapeño Soy Sauce
Ingredients
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¼ cup soy sauce
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1 fresh jalapeño, finely minced (remove seeds for milder heat)
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1 tbsp rice vinegar or lime juice
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1 tsp honey or sugar
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1 tsp sesame oil
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Optional: pinch of garlic or grated ginger
Instructions
Whisk everything together and let sit 5–10 minutes so the jalapeño infuses.
Serve
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Drizzle sauce lightly over wontons or serve it as a dip
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Garnish with sliced jalapeños, green onions, or sesame seeds
Fun Variations
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Add chorizo to the filling
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Swap poblanos for Hatch chiles
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Add a splash of Maggi seasoning to the sauce for extra depth
If you want, I can also help you turn this into a restaurant-style plated appetizer or adjust it for vegetarian / extra spicy / party-size batches 😏