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Stuffed Chile Wontons with Jalapeño Soy Sauce on a plate

Stuffed Chile Wontons with Jalapeño Soy Sauce

Quick and easy stuffed chile wontons with a cozy, cheesy filling paired with a spicy jalapeño soy sauce for dipping.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Wontons
  • 24 pieces wonton wrappers
  • 2 pieces roasted poblano peppers, peeled and chopped For best flavor, roast poblanos.
  • 1 cup shredded Monterey Jack or Oaxaca cheese
  • 1/2 cup cream cheese, softened Softened cream cheese mixes easily.
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • to taste Salt and pepper
  • as needed Oil for frying Use neutral oil with high smoke point.
For the Jalapeño Soy Sauce
  • 1/3 cup soy sauce
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp honey or brown sugar
  • 1 pieces jalapeño, finely minced
  • 1 clove garlic, minced Fresh garlic = bigger flavor.
  • 1 tbsp chopped green onion Green onion adds bright finish.
  • 1/2 tsp sesame seeds Optional garnish.

Method
 

Preparation of Filling
  1. In a bowl, combine the roasted poblano peppers, Monterey Jack cheese, cream cheese, garlic powder, cumin, salt, and pepper.
  2. Mix until smooth and well combined; the mixture should be spreadable but not runny.
Filling the Wontons
  1. Take a wonton wrapper and place a spoonful of the cheese mixture in the center.
  2. Moisten the edges with water and fold the wrapper over to form a triangle, sealing the edges tightly.
  3. Press out air so they fry evenly.
Frying
  1. In a heavy skillet, pour oil to reach about 1/2 inch deep and warm over medium-high heat.
  2. Test with a corner of wrapper — it should sizzle immediately.
  3. Once hot, fry the wontons for about 2–3 minutes per side until golden brown and crispy.
  4. Turn carefully so they brown evenly. Remove and drain on paper towels; serve hot for best texture.
Preparing the Dipping Sauce
  1. In a small bowl, whisk together soy sauce, rice vinegar (or lime juice), honey (or brown sugar), minced jalapeño, minced garlic, and green onion.
  2. Add sesame seeds if desired. Taste, then adjust acidity or sweetness.
Serving
  1. Serve the wontons hot with the jalapeño soy sauce on the side for dipping.

Notes

Time-saver: Roast poblanos ahead and freeze in a zip bag; thaw before using. Common mistake + fix: Overfill wrappers — they split; use one teaspoon per wonton to prevent leaks. Simple variation: Add smoked paprika or chopped cilantro to the filling for extra warmth.