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

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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)

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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.