If you love fusion appetizers that are bursting with flavor and a little bit of heat, get ready to fall head over heels for these Chile Relleno Wontons with Jalapeño Soy Sauce. Imagine all the cheesy, smoky goodness of a classic chile relleno, wrapped up in a perfectly crispy wonton, and taken to the next level by a zippy jalapeño soy dipping sauce. This appetizer is not only impressive for parties, but it’s also shockingly easy to whip up whenever a craving strikes!
Ingredients You’ll Need
Gathering your ingredients for Chile Relleno Wontons with Jalapeño Soy Sauce is a breeze, but each component plays a starring role. From the smoky bite of roasted poblanos to the creamy cheese and the lively sauce, every ingredient adds its own magic to this fusion dish.
- Wonton wrappers: These paper-thin sheets crisp up beautifully and make the perfect vessel for the cheesy chile relleno filling.
- Roasted poblano peppers: Their mild heat and signature smokiness define the flavor profile of the filling—don’t skip the roasting step!
- Shredded Monterey Jack cheese: This cheese melts like a dream and adds a creamy, gooey element that’s essential to the chile relleno experience.
- Garlic powder: A little goes a long way, adding an undertone of savory warmth.
- Cumin: Just a hint brings subtle earthiness that enhances the overall filling.
- Salt and pepper: Classic seasonings to balance and highlight every ingredient’s flavor.
- Egg (beaten): Used as an edible glue to seal the wontons and keep all that cheesy filling tucked inside.
- Oil for frying: Choose a neutral oil like vegetable or canola for that irresistibly crispy finish.
- Low-sodium soy sauce: The base of the tangy, savory dipping sauce—go for low-sodium to keep things balanced.
- Rice vinegar: Adds needed acidity to cut through the richness of the filling and sauce.
- Honey: A touch of sweetness rounds out the bold flavors of the sauce.
- Jalapeño (finely chopped): Brings fresh heat and a pop of color to the dipping sauce.
- Sesame oil: Just a drizzle infuses the sauce with nutty depth and a hint of toasted flavor.
How to Make Chile Relleno Wontons with Jalapeño Soy Sauce
Step 1: Make the Filling
Start by mixing together your roasted poblano peppers, shredded Monterey Jack cheese, garlic powder, cumin, salt, and pepper in a medium bowl. The roasted poblanos should be peeled, seeded, and chopped ahead of time, ensuring you get only their tender flesh and none of the tough skin. This mixture should be evenly combined, so every bite is packed with flavor.
Step 2: Assemble the Wontons
Lay out your wonton wrappers on a clean work surface. Place about a tablespoon of the chile relleno filling in the center of each wrapper. Brush the edges with beaten egg, which acts as a sealant. Fold each wonton into a triangle (or your preferred shape), pressing the edges firmly so none of that delicious filling escapes during frying.
Step 3: Fry Until Golden
Pour one to two inches of oil into a deep skillet and heat it over medium until it reaches 350°F. Carefully add the wontons in batches, frying each for 2 to 3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain off any excess oil.
Step 4: Prepare the Jalapeño Soy Sauce
While your wontons cool slightly, whisk together the low-sodium soy sauce, rice vinegar, honey, chopped jalapeño, and sesame oil in a small bowl. This sauce is the zesty, spicy companion to your crispy wontons, tying the whole dish together with a bold, tangy kick.
Step 5: Serve and Enjoy
Arrange your hot wontons on a platter and serve them alongside the jalapeño soy sauce for dipping. The contrast of the crispy shell, melty filling, and lively sauce is pure fusion perfection!
How to Serve Chile Relleno Wontons with Jalapeño Soy Sauce
Garnishes
These wontons are so tasty, they can stand alone, but a few thoughtful garnishes make them irresistible. Try a sprinkle of chopped fresh cilantro for color and freshness, a few extra jalapeño slices for heat, or even a dusting of cotija cheese to nod to the Mexican roots of chile relleno. A wedge of lime on the side invites guests to squeeze a little brightness over each bite just before dipping.
Side Dishes
Chile Relleno Wontons with Jalapeño Soy Sauce are a showstopper on any appetizer table, but they also pair beautifully with other dishes. Serve them alongside a fresh mango salsa or a simple avocado salad to balance the richness. If you’re planning a party spread, try adding elote (Mexican street corn), crunchy slaw, or a light cucumber salad for a complete flavor adventure.
Creative Ways to Present
For a fun twist, thread the fried wontons onto skewers for easy dipping at cocktail parties. You can also nestle them in individual mini bowls with a spoonful of jalapeño soy sauce at the bottom, making each serving self-contained and elegant. If you’re feeling bold, stack them on a platter in a playful pyramid and drizzle the sauce over the top for a dramatic presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store your Chile Relleno Wontons with Jalapeño Soy Sauce in an airtight container in the refrigerator. They will stay fresh for up to three days, though they are best enjoyed crispy and hot.
Freezing
To freeze, assemble the wontons but do not fry them. Lay them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. When you’re ready to enjoy, fry them straight from the freezer, adding an extra minute or two to the cooking time. The sauce can be made fresh or stored separately in a small airtight container.
Reheating
To reheat, the best method is to pop the wontons in a preheated oven at 375°F for about 8–10 minutes, or until heated through and re-crisped. Avoid microwaving, as it will make them soggy. The jalapeño soy sauce can be served at room temperature or given a quick stir before serving.
FAQs
Can I bake the wontons instead of frying?
Absolutely! For a lighter version, spray the assembled wontons with a bit of oil and bake them at 400°F for 12–15 minutes, or until golden and crispy. They’ll be just as delicious with a little less mess.
What can I use instead of Monterey Jack cheese?
If you don’t have Monterey Jack, you can substitute with mozzarella for a similar melt, or use pepper jack if you want to add a little more kick to your Chile Relleno Wontons with Jalapeño Soy Sauce.
Can I use canned or jarred poblanos?
While fresh roasted poblanos offer the best texture and flavor, you can use canned or jarred poblanos in a pinch. Just be sure to drain them well and pat dry before chopping and mixing into the filling.
Is the jalapeño soy sauce very spicy?
The sauce has a pleasant, moderate heat level, but you can adjust this by using more or less jalapeño, or even removing the seeds for a milder dip. Customize it to your liking!
How far in advance can I assemble the wontons?
You can assemble the wontons up to a day in advance and keep them covered in the fridge. Fry them just before serving for maximum crispiness and freshness.
Final Thoughts
If you’re looking to impress your guests or just treat yourself to something extraordinary, Chile Relleno Wontons with Jalapeño Soy Sauce are a must-try. They’re the ultimate marriage of comfort and excitement, and once you take that first crunchy, cheesy bite, you’ll be hooked. Give them a go and let your kitchen become the talk of the town!
Print
Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 wontons
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Description
These Chile Relleno Wontons with Jalapeño Soy Sauce combine the smoky flavors of roasted poblanos and creamy Monterey Jack cheese wrapped in crispy wonton skins, paired perfectly with a tangy and spicy jalapeño soy dipping sauce. A delightful fusion appetizer that is quick to prepare and sure to impress at any gathering.
Ingredients
Wontons
- 12 wonton wrappers
- 2 roasted poblano peppers, peeled, seeded, and chopped
- 1 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 egg, beaten (for sealing)
- Oil for frying
Jalapeño Soy Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 jalapeño, finely chopped
- 1 teaspoon sesame oil
Instructions
- Prepare the filling: In a bowl, combine the chopped roasted poblano peppers, shredded Monterey Jack cheese, garlic powder, cumin, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Assemble the wontons: Lay out the wonton wrappers on a clean, flat surface. Place about 1 tablespoon of the filling in the center of each wrapper. Brush the edges with the beaten egg to help seal, then fold each wrapper into a triangle or your desired shape. Press firmly around the edges to ensure they are well sealed and will not open during cooking.
- Heat the oil: Pour 1 to 2 inches of oil into a deep skillet and heat it over medium heat until the temperature reaches approximately 350°F (175°C). This ensures the wontons will fry quickly and become crispy without absorbing too much oil.
- Fry the wontons: Working in batches to avoid overcrowding, carefully place the wontons into the hot oil. Fry each side for 2 to 3 minutes or until they turn a golden brown and crispy. Use a slotted spoon to remove the wontons and drain them on paper towels to remove excess oil.
- Make the jalapeño soy sauce: While the wontons are frying, whisk together the low-sodium soy sauce, rice vinegar, honey, finely chopped jalapeño, and sesame oil in a small bowl until the honey is fully dissolved and the sauce is well combined.
- Serve: Arrange the crispy chile relleno wontons on a serving plate and offer the jalapeño soy sauce on the side for dipping. Serve immediately while hot for the best texture and flavor.
Notes
- Roast poblano peppers directly over a gas flame or under a broiler until the skin is blistered and blackened, then steam in a covered bowl before peeling for easy removal of the skin.
- You can bake the wontons as a healthier alternative by spraying them lightly with oil and baking at 400°F (200°C) for 12–15 minutes until golden and crispy.
- Adjust the level of spice in the jalapeño soy sauce by adding more or less jalapeño according to your preference.
- Use low-sodium soy sauce to control the saltiness of the dipping sauce.
Nutrition
- Serving Size: 1 wonton with sauce
- Calories: 110
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
