Description

These Chile Relleno Wontons with Jalapeño Soy Sauce combine the cheesy, spicy flavors of traditional chile rellenos with the crispy texture of wontons. Filled with Monterey Jack cheese and green or hot chilies, then fried to golden perfection and served with a tangy, slightly sweet jalapeño soy dipping sauce, these bite-sized appetizers are perfect for parties or a flavorful snack.

Ingredients

Scale

Wontons and Filling

30 wonton wrappers
1 lb Monterey Jack cheese, cut into 1/2 to 1 1/2-inch strips
Green chilies and hot green chiles, cut into strips (to taste)
Oil, for frying (enough for deep frying, approximately 3-4 cups)

Jalapeño Soy Dipping Sauce

1/4 cup soy sauce
1 tablespoon rice vinegar
1 minced jalapeño
1 teaspoon honey
1 teaspoon sesame oil

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Instructions

Prepare the Wontons: Lay out the wonton wrappers on a clean, dry surface. Place one strip of Monterey Jack cheese and one strip of green or hot chili onto each wrapper according to your spice preference.
Seal the Wontons: Lightly moisten the edges of the wonton wrappers with water. Fold the wrapper over the filling, pressing the edges together to seal completely, ensuring there are no gaps to prevent cheese leakage during frying. Let the sealed wontons rest for a few minutes to set.
Fry the Wontons: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully fry each wonton for 1 to 2 minutes until they turn golden brown and crispy. Remove the wontons from oil and drain on paper towels to remove excess oil.
Make the Dipping Sauce: In a small bowl, combine soy sauce, rice vinegar, minced jalapeño, honey, and sesame oil. Mix well and let the sauce sit for at least 10 minutes to allow the flavors to meld.
Serve: Serve the crispy wontons hot, accompanied by the jalapeño soy dipping sauce. Optionally, pair with queso, salsa, or ranch dressing for an indulgent twist.

Notes

Ensure wonton wrappers are tightly sealed to avoid cheese leakage during frying.
Adjust the amount of chili used in the filling to your preferred spice level.
The jalapeño soy sauce can be made ahead and refrigerated to enhance flavor development.
Use a thermometer to maintain consistent oil temperature for even frying.
Drain wontons well after frying to keep them crispy.