Chile Relleno Wonton Appys
Take your appetizer game to the next level with these irresistible Chile Relleno Wonton Appys! This fusion recipe combines the smoky, roasted flavor of poblano peppers with creamy Monterey Jack and tangy cream cheese, all wrapped in crispy fried wonton wrappers. Seasoned with a hint of garlic, cumin, and a touch of spice, these bite-sized delights offer a modern twist on the classic chile relleno. Perfectly golden and ready in just 35 minutes, they're an eye-catching addition to any party spread. Serve them warm with salsa, guacamole, or sour cream for a crowd-pleasing snack that’s as fun to eat as it is to make!
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Recipe Information
Ingredients
- 2 whole Poblano peppers
- 4 ounces Cream cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Cumin
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 24 pieces Wonton wrappers
- 1 whole Egg
- 2 cups Cooking oil (for frying)
Instructions
Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for 10-15 minutes, turning occasionally, until the skin is charred and blistered.
Transfer the roasted poblano peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes. This will make it easier to remove the skins.
Peel the charred skins off the poblano peppers under running water. Remove the stems and seeds, then finely chop the peppers.
In a mixing bowl, combine the chopped poblano peppers, cream cheese, shredded Monterey Jack cheese, garlic powder, cumin, salt, and black pepper. Mix until well combined.
Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of the poblano cheese mixture in the center of each wrapper.
In a small bowl, whisk the egg with a splash of water to create an egg wash. Brush the edges of a wonton wrapper with the egg wash, then fold it in half to form a triangle, sealing the edges. Press gently to remove any air pockets.
Heat the cooking oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C). Test by dropping a small piece of wonton wrapper into the oil—it should sizzle and float.
Fry the wontons in small batches for 2-3 minutes or until golden brown, flipping once. Avoid overcrowding the pan.
Using a slotted spoon, remove the wontons and place them on a plate lined with paper towels to drain excess oil.
Serve the Chile Relleno Wonton Appys warm with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
