Introduction
If you’ve ever found yourself torn between your love of gooey, cheesy Mexican flavors and the delicate crunch of Asian wontons, this recipe is about to make your day. Chile Relleno Wontons with Jalapeño Soy Sauce brings the best of both worlds into one irresistible bite. Picture this: smoky roasted poblanos tucked inside a crispy wonton wrapper, melted cheese spilling out ever so slightly, and a tangy-sweet dipping sauce with a whisper of heat from fresh jalapeños.
This isn’t just a party appetizer—it’s a showstopper. Whether you’re hosting game night, craving a quick snack, or looking for a fun twist on traditional flavors, these wontons are easy to prepare and even easier to devour. Even if you’re not confident in the kitchen, don’t worry. I’ll walk you through every step so you can make them perfectly every time.
Why You’ll Love This Recipe
Key Benefits
These aren’t your average wontons. What sets this recipe apart is how it layers textures and flavors beautifully. The crisp golden exterior gives way to creamy, melty cheese and a hint of smoky spice from the poblanos. It’s the perfect balance—rich but not heavy, spicy but not overwhelming.
The dipping sauce deserves its own moment, too. A simple mix of soy sauce, rice vinegar, honey, and fresh jalapeño slices infuses a bright, tangy heat that cuts through the richness of the filling. It’s a flavor match that surprises and delights.
But perhaps the best part? This recipe is incredibly approachable. No deep fryer required (though it’s a bonus if you have one). With just a skillet, some oil, and a bit of patience, you’ll have restaurant-worthy wontons in minutes.
Suitable For
This recipe fits so many occasions. Planning a holiday spread? These will disappear faster than the cheese plate. Need an easy vegetarian appetizer? Leave out the chorizo and no one will miss a thing. Even weeknights benefit from a batch—they’re quick to assemble and cook, making them a fun alternative to takeout.
They’re also great for all skill levels. Even if you’ve never folded a wonton in your life, I promise you’ll get the hang of it by your third one. And if you’re cooking with kids, they’ll love helping seal the edges (just keep them away from the hot oil).
Ingredients for Chile Relleno Wontons with Jalapeño Soy Sauce
Core Ingredients
Here’s what you’ll need to bring these crunchy little pockets to life:
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Poblano peppers (or large roasted green chilies): These provide that signature smoky, mildly spicy flavor.
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Shredded cheese: Monterey Jack melts beautifully, but mozzarella or a Mexican blend works just as well.
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Chorizo (optional): For a meaty, spicy kick. Leave it out for a vegetarian version.
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Wonton wrappers: Find these in the refrigerated section of most grocery stores. They’re thin, pliable, and fry to a perfect crisp.
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Soy sauce, rice vinegar, honey, and sesame oil: These make up the base of the dipping sauce, balancing salty, sweet, and tangy notes.
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Jalapeño: Adds gentle heat to the sauce.
Substitutions and Tips
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Can’t find poblanos? Roasted Anaheim chilies or even canned green chilies can work in a pinch.
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Cheese swaps: If you prefer something sharper, try pepper jack or even cheddar for more bite.
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Lighter option: Instead of frying, brush the wontons with oil and bake them at 400°F for 12-15 minutes. They’ll still be crispy but with less mess.
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Vegan twist: Use plant-based cheese and skip the egg wash. A little water works just fine for sealing the wrappers.
Best Cheese for Chile Relleno Wontons
The star of the filling is undoubtedly the cheese, and Monterey Jack is the top pick. It melts smoothly and complements the mild spice of the poblanos without overpowering them.
If you’re after a gooier pull, mozzarella is a solid alternative. For more robust flavor, a mix of Monterey Jack and sharp cheddar creates a creamy yet tangy filling. Whatever you choose, make sure it’s a good melting cheese. Pre-shredded varieties work fine here, but shredding your own gives slightly better texture and melt.
Kitchen Tools You’ll Need
Must-Have Tools
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Frying pan or deep fryer: Essential for achieving that golden, crispy shell.
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Tongs or a slotted spoon: For safely transferring hot wontons.
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Small bowl for egg wash: Makes sealing the wrappers a breeze.
Nice-to-Have Tools
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Thermometer: Helps maintain oil at the perfect frying temperature (350°F).
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Baking sheet with rack: For draining fried wontons without sogginess.
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Pastry brush: Handy for applying oil if you choose the baked method.
How to Make Chile Relleno Wontons with Jalapeño Soy Sauce
Making these crispy, cheesy bites is easier than you think. Follow these simple steps, and you’ll be plating up a batch of golden perfection in no time.
Step 1: Roast and Prepare the Poblanos
Start by roasting your poblano peppers. You can do this directly over a gas flame, under the broiler, or on a hot grill. Let them blister and char on all sides until the skin is mostly blackened. Don’t rush this step—good char equals smoky flavor.
Once roasted, place the peppers in a bowl and cover it with a plate or plastic wrap. This steams the skins, making them easier to peel. After 10 minutes, gently peel away the charred skin. Remove the seeds and chop the flesh into small pieces.
Tip: If you want to avoid too much spice, remove all seeds thoroughly.
Step 2: Mix the Filling
In a medium bowl, combine the chopped poblanos with your shredded cheese. If you’re using chorizo, stir it in now. The goal is an even mix where every spoonful will have that melty, smoky goodness.
Tip: If your cheese is very soft, chill the mixture briefly. This makes filling the wontons easier and less messy.
Step 3: Assemble the Wontons
Place a wonton wrapper on a clean, dry surface. Add about a tablespoon of filling to the center—don’t overstuff or you’ll have trouble sealing them.
Dip your finger into the beaten egg and run it along the edges of the wrapper. Fold the wrapper into a triangle, pressing the edges firmly to seal. For an extra-secure seal, press out any air pockets and pinch the edges again.
Want a fancier shape? Pull the two corners of the triangle together and press them to form a little “purse.”
Step 4: Fry or Bake the Wontons
For frying, heat about two inches of vegetable oil in a deep skillet or pot to 350°F. Test the temperature by dipping in a corner of a wonton—it should sizzle immediately. Fry the wontons in batches, about 2 to 3 minutes per side, until golden brown. Transfer them to a paper towel-lined plate or a wire rack to drain.
Prefer a lighter option? Preheat your oven to 400°F. Place the assembled wontons on a baking sheet lined with parchment paper. Brush each one lightly with vegetable oil. Bake for 12 to 15 minutes, flipping halfway through, until golden and crispy.
Step 5: Make the Jalapeño Soy Sauce
While the wontons cool slightly, whisk together the soy sauce, rice vinegar, honey, minced garlic, and sesame oil in a small bowl. Stir in the thinly sliced jalapeño and let the sauce sit for about 10 minutes so the flavors can meld.
For a garnish, toss in a sprinkle of chopped green onions or sesame seeds if you like.
Step 6: Serve and Enjoy
Serve the wontons warm with a small bowl of jalapeño soy sauce for dipping. Arrange them on a platter and watch them disappear faster than you can make your next batch.
Tip: For a party, keep fried wontons warm in a low oven (around 200°F) until serving.
Tips for Success
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Don’t let the oil get too hot—if it smokes, reduce the heat slightly. Too hot and the wontons will brown too quickly without melting the cheese inside.
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Keep your wonton wrappers covered with a damp towel as you work. This prevents them from drying out and cracking.
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If baking, use a convection setting if available for extra crunch.
How to Store Chile Relleno Wontons
At Room Temperature
These are best eaten fresh, but you can hold them at room temperature for about an hour if needed. Keep them uncovered to maintain crispness.
In the Refrigerator
Store leftover cooked wontons in an airtight container for up to 2 days. Reheat in the oven at 350°F for about 10 minutes. Avoid microwaving, as this makes them soggy.
Freezing Tips
To freeze, arrange uncooked wontons in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag and fry or bake straight from frozen, adding a minute or two to the cooking time.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Assemble the wontons a few hours in advance and keep them covered in the refrigerator. Fry or bake them just before serving for maximum crispness.
Can I bake instead of fry?
Absolutely. Baked wontons won’t be quite as crisp, but they’re still delicious and lighter. Brush them with a little oil before baking for the best results.
How spicy are these wontons?
That depends on the peppers you use and whether you include the seeds. Poblanos are mild, but if you’re using spicier chilies or leaving seeds in, expect more heat.
Can I freeze leftovers?
Yes. Freeze them in a single layer before transferring to a freezer bag. Reheat from frozen by baking at 375°F until heated through and crisp again.
What other sauces can I serve with these?
Try creamy avocado dip, classic salsa, or a spicy mayo for variety.
Related Recipes
If you loved these Chile Relleno Wontons, you might enjoy these recipes from RecipeSeasys:
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Easy Garlic Butter Cheese Bombs Recipe – Perfectly cheesy and buttery bites, ideal for snacking.
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Keto Cilantro Lime Shrimp Stuffed Poblano – A smoky poblano-based dish that’s low-carb and full of flavor.
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Thai Red Curry Dumpling Soup: A Cozy Bowl of Flavor – For another fusion of Asian flavors with comforting dumplings.
Conclusion
Chile Relleno Wontons with Jalapeño Soy Sauce combine the best of smoky, cheesy comfort food with a crunchy, golden twist. Whether you fry or bake them, these little pockets of flavor are guaranteed to impress. So gather your ingredients, invite a few friends over, and get ready to make a batch—because once you try them, they won’t last long.
Print
Chile Relleno Wontons with Jalapeño Soy Sauce
- Total Time: 35 minutes
- Yield: 24 wontons (serves 6 as appetizer) 1x
- Diet: Vegetarian
Description
Smoky roasted poblano peppers, melty cheese, and optional chorizo are wrapped in crisp wonton skins and paired with a tangy jalapeño soy dipping sauce. Perfect as an appetizer or party snack.
Ingredients
- 12 poblano peppers, seeded and roasted
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1/2 cup cooked and crumbled chorizo (optional)
- 24 wonton wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or agave syrup
- 1 small jalapeño, thinly sliced (seeds removed for less heat)
- 1 clove garlic, minced
- 1 tsp toasted sesame oil
- Optional: chopped green onions or sesame seeds for garnish
Instructions
- Roast poblano peppers over flame, broiler, or grill until blistered. Steam in covered bowl, peel skins, remove seeds, and chop finely.
- Mix chopped poblanos, cheese, and chorizo in a bowl.
- Place 1 tbsp filling in center of each wonton wrapper. Brush edges with egg, fold into triangle or purse shape, and seal tightly.
- Heat oil to 350°F and fry wontons in batches until golden, 2-3 minutes per side. Drain on paper towels.
- Whisk soy sauce, rice vinegar, honey, garlic, and sesame oil. Stir in sliced jalapeños and let infuse 10 minutes.
- Serve hot wontons with dipping sauce, garnished with green onions or sesame seeds if desired.
Notes
- For a vegetarian version, omit chorizo.
- To bake instead of fry, brush wontons lightly with oil and bake at 400°F for 12-15 minutes.
- Adjust jalapeño quantity in sauce to control spice level.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Fusion (Mexican-Asian)
Nutrition
- Serving Size: 2 wontons with sauce
- Calories: 180
- Sugar: 2g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
Keywords: crispy stuffed wontons, chile relleno wontons, jalapeño soy dipping sauce, fusion appetizer recipe