Chile Relleno Wontons With Jalapeño Soy Sauce are a flavor-packed fusion appetizer that brings together the cheesy, smoky goodness of classic chile rellenos with the irresistible crunch of golden wontons. Each bite delivers creamy roasted poblano filling wrapped in a delicate, crispy shell, just waiting to be dipped into a zesty soy sauce with fresh jalapeño heat and a kiss of honey. This recipe is my go-to for parties, game days, or anytime I want to surprise friends with something totally unexpected yet comfortingly familiar. You’ll love how easy they are to make and how quickly they disappear!
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Chile Relleno Wontons With Jalapeño Soy Sauce are simple, but each one plays an important role in building bold flavors and the perfect bite. From the smoky poblanos to the bright, spicy dipping sauce, every component shines and makes these wontons truly crave-worthy.
- Roasted Poblano Peppers (1 cup, peeled, seeded, and chopped): These bring a gentle smokiness and just the right amount of earthiness to the filling.
- Shredded Monterey Jack Cheese (1 cup): Melty, mild, and creamy, this cheese gives the filling that classic chile relleno stretch.
- Cream Cheese (4 oz, softened): Adds a rich, tangy smoothness that helps hold the filling together.
- Garlic Powder (1 teaspoon): For savory depth and an aromatic boost.
- Cumin (½ teaspoon): A touch of warmth and earthiness that rounds out the flavor profile.
- Salt (¼ teaspoon): Just enough to balance and enhance the other flavors.
- Wonton Wrappers (20–24): The crunchy, golden vehicle for all that cheesy poblano bliss.
- Egg (1, beaten): This is your sealing secret—keeps the wontons closed as they fry.
- Vegetable Oil (for frying): Neutral flavor and high smoke point for crisp, golden skins.
- Low-Sodium Soy Sauce (¼ cup): The savory backbone of your dipping sauce.
- Rice Vinegar (1 tablespoon): Adds brightness and tang to balance the salty soy.
- Honey (1 tablespoon): A drizzle of sweetness to mellow the heat and acidity.
- Jalapeño (1, thinly sliced): For fresh, bright heat in every dip.
- Sesame Oil (1 teaspoon): Just a little goes a long way for nutty depth in the sauce.
- Fresh Ginger (1 teaspoon, grated): Brings zing and a touch of warmth to the dipping sauce.
- Garlic Clove (1, minced): For an aromatic kick that makes the sauce pop.
How to Make Chile Relleno Wontons With Jalapeño Soy Sauce
Step 1: Make the Filling
Start by combining the roasted poblano peppers, shredded Monterey Jack, cream cheese, garlic powder, cumin, and salt in a medium bowl. Mix everything together until you have a creamy, slightly chunky filling. The poblanos should be well distributed so every wonton gets a punch of that signature smoky flavor.
Step 2: Fill and Shape the Wontons
Lay out your wonton wrappers on a clean surface. Place a teaspoon of the poblano-cheese filling right in the center of each wrapper. Dip your finger in the beaten egg and run it along the edges of each square. Fold the wrapper over to form a triangle, gently pressing out any air and sealing the edges tightly. A good seal means less chance of leaks while frying!
Step 3: Fry the Wontons
Pour about 2 inches of vegetable oil into a deep pan or pot and heat to 350°F (175°C). Carefully add the wontons in batches, frying for 2–3 minutes and turning once to ensure even browning. They’re ready when golden and crisp. Use a slotted spoon to transfer the fried wontons onto a paper towel-lined plate to drain any excess oil.
Step 4: Make the Jalapeño Soy Sauce
While the wontons cool slightly, stir together the soy sauce, rice vinegar, honey, thinly sliced jalapeño, sesame oil, grated ginger, and minced garlic in a small bowl. Let it sit for at least 10 minutes to let the flavors mingle—this makes the sauce even more vibrant and punchy.
Step 5: Serve and Enjoy
Pile up your golden Chile Relleno Wontons With Jalapeño Soy Sauce on a platter and set the sauce on the side for dipping. Get ready for the oohs and ahhs—these little bites always steal the show!
How to Serve Chile Relleno Wontons With Jalapeño Soy Sauce
Garnishes
A sprinkle of fresh chopped cilantro or thinly sliced green onions adds color and an herby finish that pairs beautifully with the smoky filling. For extra zing, you can also scatter a few additional jalapeño slices over the platter.
Side Dishes
Chile Relleno Wontons With Jalapeño Soy Sauce are fantastic with a simple cucumber salad, pickled vegetables, or a tangy slaw to cut through the richness. If you want to make it a meal, try serving with steamed jasmine rice or a bowl of miso soup on the side.
Creative Ways to Present
For parties, serve the wontons in mini takeout boxes with a drizzle of sauce and a tiny fork for a fun, street-food vibe. Or, arrange them on a long platter with the dipping sauce in the center and garnishes sprinkled on top—perfect for sharing and snacking!
Make Ahead and Storage
Storing Leftovers
Store leftover Chile Relleno Wontons With Jalapeño Soy Sauce in an airtight container in the refrigerator. They’ll keep well for up to 3 days, though they’re best enjoyed fresh for maximum crispiness.
Freezing
You can freeze the uncooked, filled wontons on a baking sheet until solid, then transfer them to a zip-top bag for up to a month. When ready to cook, fry straight from frozen—just add an extra minute or two to the cooking time.
Reheating
To reheat, pop the wontons in a 375°F oven or air fryer for a few minutes until hot and crisp. Microwaving is quick, but the wontons will lose their crunch. The dipping sauce can be stored in the fridge and used cold or at room temperature.
FAQs
Can I make these wontons in advance?
Absolutely! You can assemble the wontons a few hours ahead and keep them covered in the fridge until you’re ready to fry. The dipping sauce can be made a day or two ahead for even more developed flavors.
Are there any shortcuts for roasting poblanos?
If you’re short on time, many grocery stores sell canned or jarred roasted poblano or green chiles. Just drain and chop before using—they work well in a pinch!
Can I bake or air fry the wontons instead of deep frying?
Yes! For a lighter take on Chile Relleno Wontons With Jalapeño Soy Sauce, arrange the filled wontons on a parchment-lined baking sheet and bake at 375°F for about 10–12 minutes, or use an air fryer for similar results. They won’t be quite as crisp as fried, but still delicious.
How spicy is the jalapeño soy sauce?
The sauce has a gentle kick, but you can always adjust the heat by adding more or less jalapeño. For extra fire, leave the seeds in or add a splash of hot sauce.
Can I use a different cheese?
Definitely! While Monterey Jack is classic for its meltiness, you can swap in pepper jack for extra heat or even a sharp cheddar for a bolder flavor. Just make sure it melts well for that gooey chile relleno texture.
Final Thoughts
If you’re looking for a show-stopping appetizer that’s fun to make and even more fun to eat, Chile Relleno Wontons With Jalapeño Soy Sauce are a must-try. The fusion of flavors and textures is pure magic, and I promise you’ll be dreaming up excuses to make them again and again. Gather your friends, grab your dipping sauce, and enjoy every crispy, cheesy bite!
Print
Chile Relleno Wontons With Jalapeño Soy Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 20–24 wontons
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion, Mexican-Asian
- Diet: Vegetarian
Description
These Chile Relleno Wontons with Jalapeño Soy Sauce combine the smoky flavors of roasted poblano peppers and creamy cheeses wrapped in crispy wontons, paired with a tangy, spicy soy-based dipping sauce. A perfect fusion appetizer blending Mexican and Asian influences, ideal for parties or casual snacking.
Ingredients
Wontons
- 1 cup roasted poblano peppers (peeled, seeded, and chopped)
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 20–24 wonton wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Jalapeño Soy Sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 jalapeño, thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
Instructions
- Prepare the Filling: In a medium bowl, combine the chopped roasted poblano peppers, shredded Monterey Jack cheese, softened cream cheese, garlic powder, cumin, and salt. Mix well until thoroughly blended to create a smooth filling.
- Assemble the Wontons: Place about a teaspoon of the filling onto the center of each wonton wrapper. Brush the edges of the wrapper with the beaten egg, fold it into a triangle shape, press out any air pockets, and firmly seal the edges to prevent opening during cooking.
- Fry the Wontons: Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the wontons in batches, turning once, until they are golden brown and crispy, approximately 2 to 3 minutes. Remove the wontons with a slotted spoon and drain them on paper towels to remove excess oil.
- Make the Jalapeño Soy Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, thinly sliced jalapeño, sesame oil, grated fresh ginger, and minced garlic. Stir well and let the sauce sit for at least 10 minutes to allow the flavors to meld.
- Serve: Arrange the crispy chile relleno wontons on a platter and serve alongside the jalapeño soy dipping sauce for a delightful flavor combination.
Notes
- For a spicier filling, add diced jalapeños or substitute pepper jack cheese for Monterey Jack.
- To lighten the dish, bake or air-fry the wontons at 375°F (190°C) for 10–12 minutes instead of frying.
- The jalapeño soy sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
- Ensure to seal wontons tightly to avoid filling leakage during frying.
- Use low-sodium soy sauce to control saltiness in the dipping sauce.
Nutrition
- Serving Size: 3 wontons with sauce
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
