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Stuffed Chile Wontons with Jalapeño Soy Sauce

Cozy, spicy wontons filled with roasted poblano peppers and cheese, served with a tangy jalapeño soy sauce for dipping.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers, Snacks
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Wonton Filling
  • 24 pieces wonton wrappers
  • 2 pieces roasted poblano peppers, peeled and chopped
  • 1 cup shredded Monterey Jack or Oaxaca cheese
  • 1/2 cup cream cheese, softened
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • Salt and pepper to taste
  • Oil for frying
Jalapeño Soy Sauce
  • 1/3 cup soy sauce
  • 1 tbsp rice vinegar or lime juice
  • 1 tbsp honey or brown sugar
  • 1 piece jalapeño, finely minced
  • 1 clove garlic, minced
  • 1 tbsp chopped green onion
  • 1/2 tsp sesame seeds (optional)

Method
 

Preparation
  1. In a bowl, combine roasted poblanos, shredded Monterey Jack, softened cream cheese, garlic powder, cumin, salt, and pepper. Stir until smooth and even.
  2. Lay a wonton wrapper flat. Spoon about a teaspoon of filling into the center and keep the rest covered.
  3. Moisten the wrapper edges with water. Fold into a triangle or pocket, pressing firmly to seal. Repeat until you have about 24 wontons.
Cooking
  1. Heat 1/2 inch of oil in a frying pan over medium heat. Test with a small scrap of wrapper; it should sizzle immediately.
  2. Fry the wontons in batches, turning when the edges turn golden; cook about 2–3 minutes per side until the exterior is crisp and deep golden.
Sauce Preparation
  1. Whisk soy sauce, rice vinegar (or lime), and honey (or brown sugar). Stir in minced jalapeño, garlic, green onion, and sesame seeds. Taste and adjust sweetness or acid.
Serving
  1. Drain wontons on a rack or paper towel for a minute, then serve hot with the jalapeño soy sauce.

Notes

Fresh garlic enhances flavor. Use room-temperature cream cheese for easy mixing. Avoid overfilling the wrappers to prevent splitting. Optional: Garnish with sliced green onion, extra sesame seeds, or a squeeze of lime.