If you love bold flavors wrapped in a crispy, golden shell, you are in for a treat with this Chile Relleno Wontons with Jalapeño Soy Sauce Recipe. These delightful wontons capture the smoky, spicy richness of roasted poblano peppers combined with creamy cheeses, encased in delicate wonton wrappers and perfectly fried to a crisp. Paired with a tangy, slightly sweet jalapeño soy sauce, this dish brings a sensational fusion of textures and tastes that will have you reaching for more with every bite.
Ingredients You’ll Need
Gathering simple, yet vibrant ingredients is the key to making this dish truly shine. Each item plays a crucial role, from the smoky poblano peppers to the rich cheeses and the fresh jalapeños that brighten the dipping sauce.
- Poblano Peppers (4 large): Roasting these peppers brings out a smoky depth that is essential for authentic chile relleno flavor.
- Cream Cheese (8 oz, softened): Adds smooth creaminess that balances the pepper’s heat beautifully.
- Monterey Jack Cheese (1 cup, shredded): Melts perfectly with a mild, buttery flavor that complements the filling.
- Sharp Cheddar Cheese (1/2 cup, shredded): Offers a tangy richness that enhances each bite.
- Ground Cumin (1/4 teaspoon): Adds a warm, earthy layer to the filling.
- Garlic Powder (1/4 teaspoon): Infuses subtle savory notes without overpowering the dish.
- Chili Powder (1/4 teaspoon): Boosts the gentle heat and smoky complexity.
- Salt and Pepper to taste: Essential for bringing out all other flavors.
- Wonton Wrappers (20-25): Thin, light wrappers that crisp to perfection when fried.
- Cooking Oil: For frying to a golden, crunchy finish.
- Soy Sauce (1/4 cup): Forms the savory base of the dipping sauce.
- Rice Vinegar (1 tablespoon): Adds brightness and acidity to balance the richness.
- Honey or Agave (1 tablespoon): Sweetens the sauce for a delightful contrast.
- Jalapeño (1 small, finely chopped): Provides fresh heat and bite without overwhelming spice.
- Sesame Oil (1 teaspoon): Introduces a subtle nutty aroma to the sauce.
- Grated Ginger (1/2 teaspoon, optional): Adds a gentle zing and warmth to the flavor profile.
- Sesame Seeds (1 teaspoon, optional): For a lovely toasted crunch on top of the sauce.
How to Make Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
Step 1: Roast and Prep the Poblano Peppers
Start by charring the poblano peppers directly over the burner or under the broiler until their skins are blackened and blistered. This roasting infuses the peppers with smoky flavor that is key to the classic chile relleno taste. After roasting, cover them with a towel to steam, which makes peeling the skin a breeze. Once peeled and seeded, slice the peppers into strips ready to mingle with cheese.
Step 2: Make the Creamy Cheese Filling
In a mixing bowl, combine the softened cream cheese with shredded Monterey Jack and sharp cheddar cheeses. Season with cumin, garlic powder, chili powder, salt, and pepper to create an irresistible, well-spiced filling. Then, fold in the roasted poblano strips until everything is evenly distributed, ensuring each wonton will be packed with flavor.
Step 3: Assemble the Wontons
Place a wonton wrapper on a clean surface and spoon 1 to 2 teaspoons of the filling into the center. Moisten the edges with water and fold over to form a triangle or purse shape, pinching the seams tightly to seal everything inside. This careful sealing protects the delicious filling during frying and helps achieve that perfect crisp exterior.
Step 4: Fry Until Crispy and Golden
Heat cooking oil to around 350°F (175°C) in a deep pan or fryer, then gently add the wontons in batches to avoid overcrowding. Fry each side for 2 to 3 minutes until gloriously golden and crispy. Once done, transfer them to a paper towel-lined plate to drain excess oil, maintaining their light crunch.
Step 5: Prepare the Jalapeño Soy Sauce
Whisk together soy sauce, rice vinegar, honey, sesame oil, finely chopped jalapeños, and optional grated ginger in a small bowl. Let this sauce sit and meld for a few minutes so all those fresh, tangy, sweet, and spicy notes come together in harmony. Add toasted sesame seeds on top if you want a little extra nuttiness and texture.
How to Serve Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
Garnishes
Sprinkling fresh chopped cilantro or green onions on top adds a pop of color and freshness that brightens the dish. Toasted sesame seeds sprinkled over the jalapeño soy sauce give an appealing nutty crunch. A dash of lime wedges served alongside can also provide a welcome citrusy tang to cut through the richness.
Side Dishes
These wontons shine as appetizers or snacks but also pair beautifully with light sides. A crisp Asian slaw tossed with sesame dressing keeps things refreshing, while lightly steamed jasmine rice or a simple cucumber salad complements without stealing the spotlight. For a heartier meal, serve alongside grilled meats or roasted vegetables.
Creative Ways to Present
Try arranging the wontons on a stylish platter with small bowls of the jalapeño soy sauce scattered for dipping fun. For parties, present them with toothpicks for easy grabbing, or serve stacked pyramid-style for an eye-catching centerpiece. Get playful by drizzling some sauce on top for an elegant touch instead of dipping.
Make Ahead and Storage
Storing Leftovers
Place leftover wontons in an airtight container and store them in the refrigerator for up to 2 days. To keep their crispiness, avoid stacking them too tightly or place parchment paper between layers.
Freezing
You can freeze un-fried wontons by arranging them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container. Frozen wontons hold well for up to one month and can be fried straight from frozen, just add a minute or two to cooking time.
Reheating
To reheat, the best way to preserve the crunch is in a hot oven or air fryer at 350°F (175°C) for about 5 to 7 minutes. Microwaving is quicker but will make them less crispy, so it’s not recommended if you want to maintain texture.
FAQs
Can I make this recipe vegan?
Absolutely! Replace the cream cheese and shredded cheeses with your favorite vegan cheese alternatives, and swap honey with agave or maple syrup in the sauce. The smoky poblano peppers and spicy dipping sauce still provide big flavor.
How spicy are the wontons?
The wontons themselves have mild warmth from the poblano peppers and a hint of chili powder, but the jalapeño soy sauce adds a fresh, lively kick. Removing jalapeño seeds can make the sauce milder, or keep them for more heat.
Can I bake instead of fry?
Yes! To bake, brush the wontons with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway until golden and crispy. The texture will be slightly different but still delicious.
What other dipping sauces go well with these wontons?
Try a creamy avocado cilantro sauce, spicy sriracha mayo, or even a tangy tamarind chutney to complement the flavors in your Chile Relleno Wontons with Jalapeño Soy Sauce Recipe.
How many wontons does this recipe make?
This recipe yields about 20 to 25 wontons, perfect for sharing at parties or family gatherings.
Final Thoughts
Trust me when I say the Chile Relleno Wontons with Jalapeño Soy Sauce Recipe is a game changer for your appetizer lineup. It’s the perfect blend of smoky, creamy, spicy, and crispy that satisfies every craving. Whether for a casual snack or a festive gathering, these wontons will make you smile with every bite. Give them a try—you might just discover your new favorite snack!
Print
Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 20-25 wontons (serves about 20 as appetizer portions)
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American Fusion
- Diet: Vegetarian
Description
These Chile Relleno Wontons with Jalapeño Soy Sauce offer a delicious fusion of classic Mexican flavors and Asian-inspired crispy wontons. Roasted poblano peppers are combined with creamy cheeses and flavorful spices, wrapped in wonton skins, and deep-fried to golden perfection. Served alongside a tangy, slightly spicy jalapeño soy dipping sauce, these wontons make an irresistible appetizer or snack.
Ingredients
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 depending on your pan)
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 and blacken the skins evenly, turning occasionally until blistered all over.
- Steam and Peel: Transfer the charred peppers to a bowl and cover tightly with plastic wrap or a kitchen towel to let them steam for about 10 minutes. This loosens the skin for easy peeling.
- Prepare Peppers: Peel off the blackened skins carefully, remove seeds, and slice the peppers into strips. Set aside.
- Mix Cheese Filling: In a bowl, combine softened cream cheese, shredded Monterey Jack, sharp cheddar cheese, ground cumin, garlic powder, chili powder, salt, and pepper. Mix thoroughly until well blended.
- Add Roasted Peppers: Stir the sliced roasted poblano peppers into the cheese mixture until fully incorporated.
- Fill Wontons: Lay a wonton wrapper on a clean surface. Place about 1-2 teaspoons of the cheese and pepper mixture in the center of each wrapper.
- Seal Wontons: Moisten the edges of the wrapper with a little water. Fold over to form a triangle or purse shape, pressing edges firmly to seal and prevent filling from leaking during frying.
- Repeat Filling: Continue filling and folding the remaining wonton wrappers with the cheese and pepper mixture.
- Heat Oil: In a deep frying pan or pot, heat cooking oil over medium heat until the temperature reaches about 350°F (175°C) for deep frying.
- Fry Wontons: Carefully add the wontons to the hot oil in batches, avoiding overcrowding. Fry each side for 2-3 minutes or until they turn golden brown and crisp.
- Drain Excess Oil: Remove fried wontons with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Make 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 to blend flavors.
- Let Sauce Rest: Allow the sauce to sit for several minutes to meld flavors; adjust seasoning to taste by adding more honey for sweetness or vinegar for acidity if desired.
- Optional Garnish: Sprinkle sesame seeds on top of the sauce for added texture and visual appeal.
- Serve: Plate the crispy Chile Relleno Wontons alongside the jalapeño soy dipping sauce and enjoy immediately while hot and crunchy.
Notes
- You can use agave nectar instead of honey to keep the sauce vegan.
- Removing the seeds from jalapeños reduces heat; keep seeds if you prefer spicier sauce.
- Ensure oil temperature is steady around 350°F for even and crispy frying without greasy wontons.
- Wonton wrappers can be found in the refrigerated or frozen section of most grocery stores.
- Leftover wontons can be reheated in an air fryer to maintain crispiness.
- Be cautious when peeling roasted peppers; wearing gloves is recommended if you are sensitive to pepper oils.
