Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
Introduction
Chile Relleno Wontons are a fun and flavorful twist on the classic Mexican dish, combining the cheesy, spicy filling with crispy fried wonton wrappers. Paired with a zesty jalapeño soy sauce, they make a perfect appetizer or snack that’s sure to impress your guests.
Ingredients
- 30 wonton wrappers
- Strips of roasted or mild green chiles
- Strips of hot green chile (optional, for extra heat)
- Monterrey Jack cheese, cut into ½ to 1½ inch strips
- Neutral oil (canola, peanut, or vegetable) for frying
- For the Jalapeño Soy Sauce:
- ½ cup soy sauce
- 1 jalapeño, thinly sliced (seeds optional)
- Lime or citrus juice (optional, to brighten)
- Optional extras: a splash of rice vinegar, chopped cilantro
Instructions
- Step 1: Prepare the filling by cutting green chiles and Monterrey Jack cheese into strips that will fit easily inside each wonton wrapper.
- Step 2: Place one strip of chile and one strip of cheese in the center of a wonton wrapper. Lightly moisten the edges of the wrapper with water, then fold the corners toward the center to seal. Press firmly to remove any air pockets and let them rest briefly to help the seal set.
- Step 3: Heat neutral oil in a frying pan or deep pot to 350–365°F (175–185°C), with about ½ inch depth for shallow frying or more if preferred for deeper frying.
- Step 4: Fry the wontons in small batches for 1–2 minutes per side until they turn golden and crisp. Use tongs to turn them gently. Remove and drain on paper towels.
- Step 5: Prepare the dipping sauce by combining soy sauce and jalapeño slices in a small bowl. Adjust the spiciness by including or removing the jalapeño seeds. Add lime juice or rice vinegar if desired to brighten the flavor.
- Step 6: Serve the wontons immediately on a platter with the jalapeño soy sauce either drizzled over or in a bowl for dipping. Garnish with chopped cilantro or extra jalapeño slices if you like.
Tips & Variations
- Use mild green chiles if you prefer less heat, or add hot chile strips for a spicier bite.
- For a vegetarian version, omit the cheese and use just the chiles or add sautéed mushrooms for extra flavor.
- Try adding a pinch of garlic powder or smoked paprika to the cheese for a smoky flavor.
- Fry in small batches to maintain oil temperature and ensure crispiness.
Storage
Store any leftover wontons in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 5–7 minutes to restore crispiness. The dipping sauce can be kept refrigerated for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the wontons instead of frying?
Yes, you can bake them at 400°F (200°C) for about 10–12 minutes or until golden and crispy. Brush them lightly with oil before baking to help them crisp up.
What can I substitute for Monterrey Jack cheese?
Queso Oaxaca, mild mozzarella, or even a semi-soft white cheddar work well as substitutes, offering similar meltability and flavor.
Print
Chile Relleno Wontons with Jalapeño Soy Sauce Recipe
- Total Time: 30 minutes
- Yield: 30 wontons (serves 6 as appetizer) 1x
Description
These Chile Relleno Wontons combine the classic flavors of roasted green chiles and Monterey Jack cheese wrapped in crispy wonton skins, fried to golden perfection. Served with a zesty jalapeño soy sauce, they make a perfect appetizer or snack with a spicy, savory kick.
Ingredients
For the Wontons
- 30 wonton wrappers
- Strips of roasted or mild green chiles, about 1 to 2 cups
- Strips of hot green chile (optional for extra heat), about ½ cup
- Monterrey Jack cheese, cut into ½ to 1½ inch strips, about 1½ cups
- Neutral oil (canola, peanut, or vegetable) for frying, about 2 cups or enough for ½ inch depth in pan
For the Jalapeño Soy Sauce
- ½ cup soy sauce
- 1 jalapeño, thinly sliced (seeds optional)
- 1 tablespoon lime or citrus juice (optional)
- 1 teaspoon rice vinegar (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare filling: Cut the green chiles and Monterey Jack cheese into strips that will fit neatly inside the wonton wrappers. Set aside.
- Assemble wontons: Place one strip each of chile and cheese in the center of a wonton wrapper. Lightly moisten the edges of the wrapper with water. Fold the corners toward the center and press firmly to seal, ensuring no air pockets remain. Let the sealed wontons rest briefly to help the wrapper adhere.
- Heat the oil: Warm neutral oil in a frying pan or deep pot to 350–365°F (175–185°C). Use enough oil to reach about ½ inch depth for shallow frying or more if preferred for deeper frying.
- Fry the wontons: Working in small batches, gently place the wontons in the hot oil. Fry for 1 to 2 minutes per side, turning carefully with tongs, until they are golden brown and crisp. Remove from oil and drain on paper towels.
- Make the dipping sauce: Combine the soy sauce and thinly sliced jalapeño in a small bowl. Adjust the spiciness by including or removing the seeds. Add lime juice and rice vinegar if desired to brighten the flavors.
- Serve immediately: Arrange the crispy wontons on a serving platter. Drizzle the jalapeño soy sauce over them or serve it in a bowl for dipping. Garnish with chopped cilantro and extra jalapeño slices if desired.
Notes
- For a milder version, omit the hot green chile strips and jalapeño seeds in the dipping sauce.
- Ensure the oil temperature remains steady at 350–365°F to achieve crispiness without greasy wontons.
- Use fresh wonton wrappers for best texture; keep unused wrappers covered to prevent drying out.
- The jalapeño soy sauce can be prepared ahead of time and refrigerated; bring to room temperature before serving.
- These wontons are best served fresh to maintain their crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American Fusion
Keywords: Chile Relleno, Wontons, Fried Appetizer, Jalapeño Soy Sauce, Mexican Fusion, Cheese Filled, Spicy Snack
