Get ready to meet your new favorite appetizer: Chile Relleno Wontons with Jalapeño Soy Sauce. Imagine everything you love about a gooey, cheesy, and mildly spicy chile relleno, all tucked into a golden, crispy wonton wrapper—and paired with a tangy dipping sauce that wakes up your taste buds. This east-meets-southwest fusion bites pack all the comforting flavors of a classic Mexican dish, jazzed up with a zesty jalapeño-soy pairing. Whether you’re throwing a party or just need a fun dinner side, these wontons are pure crowd-pleasing perfection.
Ingredients You’ll Need
Every ingredient in Chile Relleno Wontons with Jalapeño Soy Sauce works together beautifully, from the creamy cheeses to the crunchy wrappers and bold sauce. Keep these basics handy and you’ll have an appetizer worth repeating all year long.
- Roasted poblano peppers: Their gentle heat and smoky flavor is the backbone of your filling, so roast them yourself for the freshest taste.
- Shredded Monterey Jack cheese: Melts easily and perfectly complements the other cheeses for the best gooey factor.
- Cream cheese (softened): Adds richness and helps everything stick together so every bite is extra creamy.
- Garlic powder: A simple way to sneak savory depth into the filling.
- Salt and black pepper: Season to your taste—it makes all the other flavors pop!
- Wonton wrappers: Store-bought wrappers save time and fry up beautifully crisp.
- Vegetable oil for frying: Neutral oil is best; peanut, canola, or sunflower work well.
- Low-sodium soy sauce: The foundation of your jalapeño soy sauce—choose low-sodium for balance.
- Rice vinegar: Adds tang that brightens and balances the sauce.
- Honey: Just a touch of sweetness to mellow out the spice.
- Sesame oil: Lends a toasty, nutty quality that ties the sauce together.
- Fresh jalapeño (thinly sliced): Use as much as you dare for heat and crunch.
- Minced garlic: Infuses the sauce with a fresh, aromatic kick.
- Grated fresh ginger (optional): If you have it, ginger lifts the sauce with a bit of zing.
How to Make Chile Relleno Wontons with Jalapeño Soy Sauce
Step 1: Mix the Filling
Start by combining your chopped roasted poblano peppers, Monterey Jack cheese, softened cream cheese, garlic powder, salt, and pepper in a medium bowl. Stir everything together until the mixture is creamy and uniform, with no big clumps of cheese. The filling should be spreadable but not runny—if it’s too firm, let it sit at room temp for a few minutes.
Step 2: Assemble the Wontons
Lay a wonton wrapper flat on a clean surface and spoon about 1 teaspoon of the cheesy poblano filling into the center. Lightly dip your fingertip in water and swipe around the edges of the wrapper—this acts as glue so your wonton stays sealed and doesn’t leak while frying! Fold the wrapper into a triangle and press the edges together firmly, squeezing out any air pockets as you go. Repeat with the rest of the wrappers and filling.
Step 3: Fry to Golden Perfection
Pour 2 to 3 inches of vegetable oil into a deep skillet or heavy-bottomed pot and heat to 350°F (175°C). Working in small batches, add wontons to the hot oil, being careful not to crowd the pan. Fry for 2 to 3 minutes, flipping once, until they are golden and audibly crisp. Use a slotted spoon to transfer to a paper towel-lined plate so they drain and stay crispy.
Step 4: Make the Jalapeño Soy Sauce
While your wontons are frying, mix the dipping sauce by whisking together soy sauce, rice vinegar, honey, sesame oil, jalapeño slices, garlic, and ginger in a small bowl. Let it sit for at least 10 minutes so the flavors can mingle—you’ll notice the jalapeño adds a gentle heat that gets more pronounced over time.
Step 5: Serve and Dip!
Arrange the hot, crispy Chile Relleno Wontons with Jalapeño Soy Sauce on a platter, paired with a bowl of the zippy sauce. The combination of crunchy exterior, cheesy filling, and spicy-sweet sauce will make you and your guests swoon with every bite.
How to Serve Chile Relleno Wontons with Jalapeño Soy Sauce
Garnishes
Dress up your serving platter with fresh cilantro sprigs, thinly sliced radishes, or a sprinkle of chopped scallions for a splash of color and brightness. For extra flair, a small wedge of lime on each plate adds a touch of citrus to balance out the spicy sauce and cheesy filling.
Side Dishes
Pair these Chile Relleno Wontons with Jalapeño Soy Sauce with a crisp green salad tossed in a citrus vinaigrette or a bowl of pickled vegetables for a refreshing contrast. For a heartier spread, serve alongside homemade guacamole, elote (Mexican street corn), or even a cool cucumber slaw to help handle the heat.
Creative Ways to Present
These wontons are super versatile: Serve them as cocktail party bites in mini bamboo boats with the sauce in shot glasses, or build them into a show-stopping dinner appetizer by arranging on a wide platter with ramekins of sauce for dipping. Stack them in a spiral, scatter chile flakes on top, or try serving a few wontons over a bed of dressed microgreens for a fusion twist on salad.
Make Ahead and Storage
Storing Leftovers
Extra wontons will keep well in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, line the container with paper towel to absorb moisture, and store the dipping sauce separately.
Freezing
For make-ahead magic, assemble the filled, uncooked wontons and arrange in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag for up to 2 months. When you’re ready to enjoy, fry them straight from frozen—just add a minute or two to the cook time until they’re golden and hot throughout.
Reheating
The best way to revive leftover wontons is a quick trip in the oven or air fryer at 375°F for about 5 minutes. Avoid the microwave if you want to keep that gorgeous crunch. Warm any refrigerated dipping sauce slightly or bring to room temperature for the best flavor.
FAQs
Can I use a different type Appetizer
Absolutely! If poblanos aren’t available, try Anaheim peppers or even mild Hatch chiles. For bolder heat, a few roasted jalapeños will add a spicy punch to the Chile Relleno Wontons with Jalapeño Soy Sauce.
Can I bake the wontons instead of frying?
Yes, if you’d like a lighter version, brush the assembled wontons lightly with oil and bake at 400°F (204°C) for 10 to 12 minutes, flipping once. They won’t be quite as bubbly as fried, but they’ll still be delicious and crisp.
Are there any vegan substitutes for the cheese?
Definitely! Vegan cream cheese and shredded non-dairy mozzarella-style cheese are great substitutes. The filling will still be creamy, and the Chile Relleno Wontons with Jalapeño Soy Sauce can be enjoyed by everyone at the table.
Can I make the dipping sauce less spicy?
You’re in control! Simply reduce or remove the fresh jalapeño slices, or swap them for a pinch of mild red pepper flakes to let the savory and tangy elements shine in the sauce.
What’s the best way to safely seal wontons?
Making sure the edges are just lightly moistened and pressing out any air bubbles is key. Press firmly along the edges, and if you want extra security, use a fork to crimp the border, ensuring none of that glorious filling leaks out while frying.
Final Thoughts
If you’re ready for something that’s equal parts crave-worthy appetizer and conversation starter, you have to give Chile Relleno Wontons with Jalapeño Soy Sauce a try. Each little bite delivers a symphony of flavors and textures, and once you start dipping, it’s honestly hard to stop. Fire up your kitchen and treat your friends (or just yourself!) to something unforgettable.
Print
Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
- Total Time: 40 minutes
- Yield: 24 wontons 1x
- Diet: Vegetarian
Description
These Chile Relleno Wontons with Jalapeño Soy Sauce are a delightful fusion twist on the classic dish. Crispy fried wontons filled with a cheesy, slightly spicy poblano pepper mixture, served with a zesty jalapeño soy dipping sauce.
Ingredients
For the wontons:
- 1 cup roasted poblano peppers (peeled, seeded, and chopped)
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese (softened)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 24 wonton wrappers
- Vegetable oil for frying
For the jalapeño soy dipping sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 fresh jalapeño (thinly sliced)
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger (optional)
Instructions
- Prepare the filling: In a medium bowl, combine the roasted poblano peppers, Monterey Jack cheese, cream cheese, garlic powder, salt, and pepper. Mix until fully combined and creamy.
- Assemble the wontons: Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Lightly wet the edges with water and fold into a triangle, pressing to seal. Repeat with remaining wrappers and filling.
- Fry the wontons: Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry wontons in small batches for 2–3 minutes, flipping once, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Make the dipping sauce: Whisk together soy sauce, rice vinegar, honey, sesame oil, jalapeño slices, garlic, and ginger in a small bowl. Let sit for 10 minutes to develop flavor.
- Serve: Serve the wontons warm with jalapeño soy sauce on the side.
Notes
- You can roast your own poblanos or use store-bought fire-roasted peppers.
- To make ahead, assemble and freeze the wontons, then fry directly from frozen—just add a minute or two to the cook time.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 3 wontons with sauce
- Calories: 220
- Sugar: 3g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
