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Oh my. It’s probably best that I didn’t count how many of these jalapeno popper wontons I devoured. They just disappear like that. They’re crazy good crunchy, for starters. The filling is creamy and cheesy with just a hint of heat. For dipping I had some sweet chili sauce. Cool Ranch dressing would be great too.

Crunchy Flavorful Treats

You can make a whole bunch of jalapeno popper wontons in almost no time at all. You can assemble them hours before, even the day before. Then all you have to do is fry them. Frying doesn’t take long, and fortunately, they don’t tend to stick together in the fryer so you can get quite a few in at once. Just get them good and golden brown and let them drain well before serving.

When it’s just the two of us, I fire up my Fry Daddy fryer for this dish. It’s easy, uses just a bit of oil, and it’s the perfect size.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

Also try my cheesy jalapeno poppers.

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5 from 1 vote

Jalapeno Popper Wontons

You can make a whole bunch of jalapeno popper wontons in almost no time at all. You can assemble them hours before, even the day before.

Course Appetizer

Cuisine American

Keyword jalapeno popper, spicy, wontons

Prep Time 30

Cook Time 30

Servings

Calories 293kcal

Author Inspired by a recipe from The Cozy Cook

Ingredients

8 ounces cream cheese softened
1 cup cheddar cheese shredded
1 cup Mozzarella cheese shredded
1 tablespoon Ranch dressing mix
4 jalapeno peppers seeded, minced
2 cups sour cream
2 tablespoon onion minced
1 tablespoon parsley fresh, chopped
12 ounces Wonton wrappers
vegetable oil for frying
Ranch dressing for serving
Sweet chili sauce for serving

Instructions

Combine all but the wrappers and oil in a large bowl.
Working in batches, place a wonton wrapper in front of with one corner pointing towards you (in other words, diamond shaped).
Spoon a heaping teaspoon of the filling onto the center of the wrapper. Dip a finger in water and run it along all 4 edges off the wonton then fold the bottom corner over the filling and to the top corner. Gently press down on the wrapper to remove any air then press along the edges to seal.
Heat a deep fryer filled with oil to 350 F.
Working in batches, fry the wonton for 2-3 minutes, flipping once, until golden brown. Remove to a wire rack to drain and cool.
Serve immediately with sauces for dipping.

Notes

You can assemble the wontons well in advance and refrigerate until ready to fry. Leftovers (lol, if there are any) can be reheated in the oven and will retain most of their crunchiness.