Description
These crispy Chile Relleno Wontons are filled with melty Monterey Jack cheese and spicy chiles, served with a tangy Jalapeño-Soy dipping sauce. The perfect balance of heat, creaminess, and crunch in every bite!
Ingredients
Scale
- 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
- Oil, for frying
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 minced jalapeño
- 1 teaspoon honey
- 1 teaspoon sesame oil
Instructions
- Lay out the wonton wrappers on a clean, dry surface. Place one strip of cheese and one strip of chili (green or hot, depending on your spice preference) onto each wrapper.
- Lightly moisten the edges of the wonton wrapper with water. Fold the wrapper over the filling, pressing the edges together to seal completely. Ensure there are no gaps to prevent cheese from leaking out during frying. Let the sealed wontons rest for a few minutes before frying.
- Heat oil in a deep pan or fryer to 350°F (175°C). Fry each wonton for 1-2 minutes until golden brown and crispy. Remove and drain on paper towels.
- In a small bowl, mix together the soy sauce, rice vinegar, minced jalapeño, honey, and sesame oil. Let sit for at least 10 minutes to allow the flavors to meld.
- Serve the crispy wontons hot, alongside the flavorful jalapeño-soy dipping sauce. You can also pair them with queso, salsa, or ranch dressing for extra indulgence.
Notes
- For a milder version, you can use only green chilies and avoid the hot green chiles.
- Ensure the oil temperature is correct to avoid soggy wontons. Too hot of oil can burn the wrappers.
- Leftover dipping sauce can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 2 wontons
- Calories: 150
- Sugar: 1g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg