Chile Relleno Wontons with Jalapeño Soy Sauce

Instructions:

1. Make the filling:
   Combine the chopped roasted poblanos, Monterey Jack, cream cheese, garlic powder, cumin, salt, and pepper. Mix until smooth and creamy.
2. Assemble the wontons:
   Place 1–2 teaspoons of the filling in the center of each wonton wrapper.
   Moisten the edges with water and fold into a triangle or gather the corners to form a pouch.
   Press firmly to seal.
3. Fry:
   Heat oil to 350°F.
   Fry the wontons in batches for 2–3 minutes, or until golden and bubbly.
   Remove and drain on paper towels.
4. Make the dipping sauce:
   Mix together the soy sauce, vinegar or lime juice, honey, minced jalapeño, garlic, green onion, and sesame seeds.
5. Serve the wontons hot alongside the jalapeño soy dipping sauce.

Variations

• Swap poblanos for roasted hatch chiles for a spicier filling.
• Add a pinch of smoked paprika to the filling for deeper flavor.
• Use pepper jack cheese for extra heat.
• Bake the wontons at 400°F for 10–12 minutes, brushing lightly with oil for crispness.

Tips

• Be sure the wontons are sealed tightly to prevent filling from leaking during frying.
• If air-frying, spray lightly with oil for the best crunch.
• Roast poblanos over an open flame or broiler for maximum smoky flavor.
• Serve immediately for the crispiest texture—wontons soften as they sit.