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
Scale
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
