Description
Delight in these crispy Chile Relleno Wontons filled with roasted poblano peppers and melted Monterey Jack cheese, perfectly paired with a zesty jalapeño soy dipping sauce for a flavorful fusion appetizer.
Ingredients
Scale
Wontons
- 12 wonton wrappers
- 2 roasted poblano peppers, peeled, seeded, and chopped
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 egg, beaten (for sealing)
- Oil for frying
Jalapeño Soy Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 jalapeño, finely chopped
- 1 teaspoon sesame oil
Instructions
- Prepare filling: In a bowl, combine chopped roasted poblanos, shredded Monterey Jack cheese, garlic powder, cumin, salt, and pepper. Mix until ingredients are evenly incorporated.
- Assemble wontons: Lay out the wonton wrappers on a clean surface. Place about 1 tablespoon of the filling in the center of each wrapper. Brush edges with beaten egg, fold into triangles or desired shape, and press firmly to seal.
- Heat oil: Add 1 to 2 inches of oil to a deep skillet and heat over medium heat until it reaches 350°F, hot enough for frying.
- Fry wontons: Fry wontons in batches for 2 to 3 minutes per side or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make jalapeño soy sauce: In a small bowl, whisk together low-sodium soy sauce, rice vinegar, honey, chopped jalapeño, and sesame oil until well combined.
- Serve: Serve the crispy chile relleno wontons hot alongside the jalapeño soy dipping sauce for a delicious appetizer experience.
Notes
- Roast poblanos over a gas flame or under a broiler until blistered, then steam in a covered bowl before peeling for best flavor and texture.
- For a healthier alternative, spray assembled wontons lightly with oil and bake at 400°F for 12–15 minutes until golden instead of frying.
