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.
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.
Also try my cheesy jalapeno poppers.
Jalapeno Popper Wontons
- 8 ounces cream cheese softened
- 1 cup cheddar cheese shredded
- 1 cup Mozzarella cheese shredded
- 1 tablespoon Ranch seasoning 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
- 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.
Nutritional values are approximate.