Jalapeno Popper Wontons

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.

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. 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.

Jalapeno Popper Wontons
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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 minutes
Cook Time 30 minutes
Servings 12
Calories 293kcal

Ingredients

  • 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

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.

Nutrition

Calories: 293kcal | Carbohydrates: 20g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 465mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 1mg

Nutritional values are approximate.

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