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
Scale
- 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