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
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 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.
