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Chile Relleno Wontons With Jalapeño Soy Sauce Recipe

Chile Relleno Wontons With Jalapeño Soy Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 28 reviews
  • Author: admin
  • 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

Scale

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
  • 2024 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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