If you love bold flavors wrapped in a perfectly crispy shell, you are going to adore this Chile Relleno Wontons with Jalapeño Soy Sauce Recipe. These little pockets of cheesy, smoky poblano goodness come alive with a crispy golden fry and a tangy, spicy-sweet dipping sauce that simply makes every bite pop. Trust me, this dish is the ultimate crowd-pleaser and a total game changer for those moments when you want a snack that feels special yet easy to whip up. Whether it’s for a party appetizer or a fun weeknight treat, these wontons bring loads of excitement to your plate with every crunchy, melty morsel.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to nailing this recipe. Each item plays a crucial role—whether it’s bringing rich creaminess, smoky depth, or a punch of vibrant heat and tanginess to the dish. These ingredients are easy to find but deliver a complex flavor that makes the Chile Relleno Wontons with Jalapeño Soy Sauce Recipe utterly irresistible.
- 4 large poblano peppers: Roasted to bring smoky, mild heat that defines the filling perfectly.
- 8 oz cream cheese, softened: Adds luscious creaminess that balances the peppers and spices.
- 1 cup shredded Monterey Jack cheese: Melts smoothly and adds a gentle tang.
- 1/2 cup shredded sharp cheddar cheese: Gives a bit of sharpness and depth to the filling.
- 1/4 teaspoon ground cumin: Offers a subtle earthiness that amplifies the smoky flavor.
- 1/4 teaspoon garlic powder: Adds warmth and a touch of aromatic complexity.
- 1/4 teaspoon chili powder: Brings a mild kick with smoky undertones.
- Salt and pepper to taste: To enhance and balance all the flavors beautifully.
- 20-25 wonton wrappers: These crisp up perfectly to hold the luscious filling.
- Cooking oil for frying: Choose a neutral oil for that perfect, crunchy finish.
- 1/4 cup soy sauce: Forms the salty, umami base of the dipping sauce.
- 1 tablespoon rice vinegar: Adds brightness and a touch of acidity.
- 1 tablespoon honey (or agave for vegan option): Balances heat and acidity with gentle sweetness.
- 1 small jalapeño, finely chopped (seeds removed for less heat): Infuses the sauce with fresh, spicy zing.
- 1 teaspoon sesame oil: Imparts a toasty, nutty richness to the sauce.
- 1/2 teaspoon grated ginger (optional): Adds a subtle layer of warmth and complexity.
- 1 teaspoon sesame seeds (optional, for garnish): A little crunch and visual appeal for the finishing touch.
How to Make Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
Step 1: Roast and Prepare the Poblanos
Start by charring the poblano peppers over an open flame or under a broiler until their skins are blistered and blackened all over. This roasting process is essential as it unlocks smoky, deep flavor while softening the peppers for a tender bite. Then, let them steam in a covered bowl for about 10 minutes—this helps loosen the skins for easy peeling.
Step 2: Peel, Seed, and Slice the Peppers
Once steamed, peel away the charred skins carefully and remove all the seeds. Slice the peppers into thin strips. These strips will add a smoky yet mild heat bursting through the cheesy filling, lending that iconic chile relleno character we’re craving.
Step 3: Make the Cheese Filling
In a mixing bowl, combine the softened cream cheese, shredded Monterey Jack, sharp cheddar, cumin, garlic powder, chili powder, salt, and pepper. Mix thoroughly until creamy and blended. Adding the poblano strips to this mixture ensures every bite is loaded with smoky, melty goodness.
Step 4: Assemble the Wontons
Lay out your wonton wrappers one at a time on a clean surface. Place about 1 to 2 teaspoons of the cheesy poblano filling in the center. Moisten the edges with water, then fold to form a neat triangle or purse shape. Pinch the edges tightly to seal in that delicious filling, which is the heart of this recipe.
Step 5: Fry to Golden Perfection
Heat your oil to around 350°F (175°C) in a deep pan or pot. Carefully drop the wontons in batches without crowding the pan. Fry each side for 2 to 3 minutes until they develop a gorgeous golden brown crust and become irresistibly crispy. Drain them on paper towels to remove excess oil.
Step 6: Whip Up the Jalapeño Soy Sauce
Mix together soy sauce, rice vinegar, honey or agave, sesame oil, finely chopped jalapeño, and optional grated ginger. Let this vibrant sauce sit a few minutes so all the flavors get cozy and meld together. This dipping sauce is the perfect balance of sweet heat and savory umami that elevates these wontons to the next level.
How to Serve Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
Garnishes
A sprinkle of toasted sesame seeds on top of the wontons or the dipping sauce adds a lovely textural crunch and nutty flavor. Fresh chopped cilantro or thinly sliced green onions also make a beautiful, fresh contrast to the richness.
Side Dishes
Serve these wontons alongside a fresh crunchy slaw or a simple cucumber salad drenched in lime juice for balance. For a heartier meal, a bowl of fragrant jasmine rice or steamed vegetables works wonderfully to complement the spicy, cheesy bites.
Creative Ways to Present
For a party or family gathering, arrange the Chile Relleno Wontons with Jalapeño Soy Sauce Recipe on a beautiful platter with small dipping bowls of the sauce so everyone can dig in. Or tower them on skewers for an elegant appetizer display that’s both eye-catching and fun to eat.
Make Ahead and Storage
Storing Leftovers
Leftover wontons can be stored in an airtight container in the refrigerator for up to 3 days. To keep them crispy, place a paper towel inside the container to absorb excess moisture.
Freezing
You can freeze uncooked, assembled wontons on a baking sheet in a single layer. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep well for up to a month, making it easy to enjoy this recipe anytime you crave a special snack.
Reheating
To reheat, bake frozen or refrigerated wontons in a preheated oven at 375°F (190°C) for about 10 to 15 minutes, or until heated through and crispy again. Avoid microwaving as it can make the wrapper soggy.
FAQs
Can I make this recipe vegan?
Absolutely! Swap out the cream cheese and shredded cheeses for your favorite vegan cheese alternatives. You can also use agave instead of honey in the sauce to keep everything plant-based without compromising flavor.
How spicy is this recipe?
This recipe has a mild to medium heat level. Removing the jalapeño seeds reduces the spice significantly, but you can leave them in for more kick or add extra peppers if you love heat.
Can I bake these instead of frying?
Yes! Baking at 400°F (205°C) for about 12-15 minutes or until crispy is a great alternative if you want a lighter version. Just spray the wontons lightly with oil before baking to help them crisp up nicely.
What other dipping sauces can I try?
If you want to mix things up, try a creamy chipotle dip, avocado salsa, or even a tangy tomatillo sauce. These pair wonderfully with the smoky cheese filling and add varied flavor profiles.
How do I prevent wontons from opening while frying?
Ensure you moisten the edges of the wrapper well and pinch them closed firmly. Using a bit of flour mixed with water as a glue can also help seal stubborn edges tightly before frying.
Final Thoughts
There is something truly magical about the way the Chile Relleno Wontons with Jalapeño Soy Sauce Recipe brings together smoky peppers, melted cheese, and a vibrant, zesty dipping sauce in one crispy bite. Making this dish is not only delightfully satisfying, it’s also a guaranteed way to impress friends and family with your culinary creativity. So don’t wait—grab those poblanos and wonton wrappers and treat yourself to this unforgettable flavor adventure!
Print
Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20-25 wontons
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American Fusion
Description
Chile Relleno Wontons with Jalapeño Soy Sauce offer a delicious fusion appetizer combining the smoky flavor of roasted poblano peppers and creamy cheese filling, wrapped in crispy fried wonton wrappers. Served with a tangy, slightly sweet and spicy jalapeño soy dipping sauce, these wontons are perfect for parties, snacks, or a flavorful starter.
Ingredients
For the 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)
For the 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 over a gas stove flame or under a broiler to char the skins evenly, turning occasionally until blackened and blistered all over.
- Steam the Peppers: Transfer the roasted peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for about 10 minutes to loosen the skins.
- Prepare the Peppers: Peel off the charred skin carefully, remove seeds, and slice the peppers into strips. Set aside.
- Mix the 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 well until fully incorporated.
- Add Roasted Peppers: Fold the sliced roasted poblano pepper strips into the cheese mixture until evenly combined.
- Assemble the Wontons: Lay one wonton wrapper on a clean surface. Spoon 1-2 teaspoons of the cheese and poblano filling into the center.
- Seal the Wontons: Moisten the edges of the wrapper with a little water, then fold it over the filling, forming a triangle or purse shape. Pinch the edges tightly to seal completely.
- Repeat Assembly: Continue the process with remaining wonton wrappers and filling.
- Heat Oil for Frying: In a deep frying pan or pot, heat oil over medium heat to about 350°F (175°C). Use a thermometer for accuracy.
- Fry the Wontons: Carefully place the wontons into hot oil without overcrowding the pan. Fry for 2-3 minutes on each side until they are golden brown and crispy.
- Drain the Wontons: Remove fried wontons with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.
- Make the Jalapeño Soy Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey (or agave), sesame oil, finely chopped jalapeño, and grated ginger if using.
- Let Sauce Rest: Allow the sauce to sit for a few minutes so flavors meld. Taste and adjust by adding more honey for sweetness or more vinegar for tanginess if needed.
- Garnish Sauce: Optionally, sprinkle sesame seeds over the sauce for added texture and flavor.
- Serve: Serve the crispy Chile Relleno Wontons warm with the jalapeño soy sauce on the side for dipping. Enjoy!
Notes
- Roasting the poblanos over an open flame or broiler gives the filling a signature smoky flavor; do not skip this step.
- Make sure to steam the peppers under cover before peeling to make skin removal easier.
- Wonton wrappers dry out quickly; keep unused wrappers covered with a damp towel while working.
- Adjust jalapeño seeds in the sauce based on desired heat level.
- For a vegan version, substitute cream cheese with vegan cream cheese and use agave instead of honey.
- Maintain oil temperature around 350°F to ensure crispiness without absorbing excess oil.
- Frying time depends on wonton size; watch for a golden crispy color as an indicator of doneness.
