Chile Relleno Wontons with Jalapeño Soy Sauce

There’s something magical about recipes that come together when you mix tradition with a little playful creativity. I remember the first time I made these Chile Relleno Wontons—it was a lazy Sunday afternoon, and I had a craving for something cheesy, crispy, and just a little spicy. We were flipping through takeout options when the idea struck: what if I could turn one of my favorite Mexican comfort foods into a bite-sized, crunchy treat?

The result? A mash-up that’s part Mexican street food, part Asian appetizer, and 100% addictive. Whether you’re throwing together something fun for game night, need a quick appetizer for a party, or just want something unique and comforting after a long day these crispy, gooey wontons with that bold, punchy jalapeño soy dipping sauce will hit the spot every single time.

Why You’ll Love This Recipe

• Crispy and Creamy: The outside is golden and crispy, while the inside is gooey, cheesy, and rich with roasted poblano flavor.
• Flavor Fusion: Think of it as the best of both worlds—Mexican and Asian flavors in one bite.
• Quick and Easy: With just 25 minutes start to finish, it’s perfect for busy weeknights or last-minute guests.
• Perfect Party Food: These are bite-sized, hand-held, and totally crowd-pleasing.
• Customizable: Make them spicy, vegetarian-friendly, or even baked instead of fried—easy tweaks for every preference.
• Prep Ahead Friendly: Fill and fold the wontons ahead of time, then fry when you’re ready to serve.

Ingredients You’ll Need

For the Wontons:

• 20 wonton wrappers
• 1 cup roasted poblano peppers, chopped
• 1 cup Monterey Jack or Oaxaca cheese, shredded
• ½ cup cream cheese, softened
• 1 garlic clove, minced
• Salt & pepper, to taste
• Oil for frying (vegetable or canola oil works best)

For the Jalapeño Soy Sauce:

• ¼ cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1 jalapeño, finely chopped (adjust to heat preference)
• 1 green onion, thinly sliced

Step-by-Step Instructions

1. Make the Filling
Start by prepping the filling that brings all the cheesy, smoky flavor to life. In a medium-sized bowl, combine the roasted poblano peppers, shredded Monterey Jack (or Oaxaca cheese if you want that traditional pull), cream cheese, minced garlic, and a pinch of salt and pepper. Mix everything until it’s well incorporated and creamy. The texture should be spoonable but thick.

2. Fill and Fold the Wontons
Lay out your wonton wrappers on a clean, dry surface. Place a teaspoon of the chile relleno mixture into the center of each one. Don’t overfill—this will make them hard to seal and more likely to burst while frying. Dip your finger in a little water and run it along the edges of the wrapper. Then fold into a triangle or bring all the corners together into a pouch and pinch tightly. Make sure all edges are sealed!

3. Fry to Golden Perfection
Heat oil in a deep skillet or pan over medium-high heat. You’ll need enough oil to allow the wontons to float a bit—about 1 to 1.5 inches deep. Once hot (around 350°F if using a thermometer), gently add the wontons in batches, being careful not to overcrowd the pan. Fry for about 2–3 minutes per side or until beautifully golden brown and crisp. Remove and drain on a paper towel-lined plate.

4. Make the Dipping Sauce
While the wontons rest, whisk together your dipping sauce ingredients in a small bowl: soy sauce, rice vinegar, sesame oil, honey, chopped jalapeño, and sliced green onion. Taste and adjust—more honey for sweetness, more vinegar for tang, or more jalapeño for heat.

5. Serve and Enjoy
Pile the warm, crispy wontons onto a platter and serve with the dipping sauce on the side—or drizzle it right on top if you’re feeling bold. Garnish with extra green onions or even sesame seeds for a bit of flair.

Variations

• Vegetarian Option: Stick with cheese and peppers, or add in black beans or sautéed mushrooms for extra texture.
• Protein Swap: Add cooked shredded chicken, chorizo, or even spicy tofu to the filling.
• Baked Instead of Fried: Spray the assembled wontons with oil and bake at 400°F for 12–15 minutes until golden and crispy.
• Low-Carb Option: Use egg roll wrappers cut into quarters or make mini lettuce wraps using the same filling.
• Gluten-Free: Use gluten-free wrappers and tamari instead of soy sauce.
• Spice Level: Add more jalapeños or even chipotle peppers for a smoky heat. For milder heat, use mild green chilies instead of poblanos.

How to Serve

These chile relleno wontons shine best as a party appetizer or finger food for gatherings. Serve them on a large platter with a side of the jalapeño soy sauce in a small dipping bowl. Garnish with chopped green onions, sesame seeds, or even a sprinkle of chili flakes for some color and texture. Pair them with a cold beer, a citrusy margarita, or even iced green tea for a refreshing contrast.

For a full meal, serve them alongside a fresh slaw, cilantro-lime rice, or a simple cucumber salad. They also make a fantastic addition to a game-day spread or as part of a tapas-style dinner.

Recipe Tips

• Don’t Overfill: A teaspoon of filling is enough—too much can lead to bursting during frying.
• Seal Well: Wet the edges generously and press tightly to prevent leaks in the hot oil.
• Prep Ahead: You can fold and freeze the wontons on a tray, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding an extra minute or two of cook time.
• Cheese Substitutions: Use mozzarella or pepper jack if Monterey Jack isn’t available.
• Sauce Storage: The dipping sauce keeps well in the fridge for up to 5 days—great with dumplings or grilled veggies too!
• Oil Temperature: Keep it between 350–375°F for perfect crispy wontons without greasy texture.
• Use Tongs or a Spider Skimmer: This makes frying and flipping safer and more efficient.

Details:

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Calories: ~280 kcal per serving

FAQs

Can I make these ahead of time?
Yes! Assemble the wontons and store them in the fridge for up to a day or freeze for longer storage. Fry right before serving for best texture.

What if I don’t have poblano peppers?
You can substitute with canned green chilies, roasted bell peppers, or even jalapeños if you like it hot.

Can I air-fry these?
Absolutely. Lightly spray with oil and cook at 375°F in the air fryer for about 8–10 minutes, flipping halfway through.

Can I make the sauce less spicy?
Sure thing just reduce or omit the jalapeño and add a bit more honey for balance. You can also substitute with a sweet chili sauce.

What dipping sauces go well with this?
Besides the jalapeño soy sauce, try chipotle aioli, garlic-lime crema, or a sweet chili glaze for a twist.

Conclusion

These Chile Relleno Wontons with Jalapeño Soy Sauce are the kind of dish you’ll find yourself coming back to again and again. They’re easy enough for weeknight cravings, fun enough for dinner parties, and impressive enough to serve as a signature appetizer. There’s just something irresistible about that crispy shell giving way to creamy, cheesy goodness, followed by a little kick of heat from the dipping sauce.