Recipe by Billy Goat
"A simple Asian twist on jalapeno poppers served with sweet chili sauce."
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1 (8 ounce) package
cream cheese, softened
1 (4 ounce) can
diced jalapeno peppers
20 (3.5 inch square)
sweet chili sauce
oil for deep frying
I just made a few of these to test out before making a big batch. They were awesome. But I didn't fry them b/c I didn't want the added calories. So I basted them with olive oil and baked them for 5 minutes at 475 degrees. They wre crispy and delicious. I made two of them with diced Anaheim chili peppers and those were theeee best ever!!!! The chili pepper has a great flavor and are not hot at all. You could probably get the same crunch from diced celery but the Anaheim chilis are packed with flavor. I'll definitely be making some more of these very soon. Oh, and the sweet chili sauce I used is from Trader Joe's. This sauce is essential for dipping. The sweetness of the dipping sauce mixes beautifully with the cream cheese and jalapenos.
I followed the recipe and I tried baking the first batch and then deep frying the second batch and all the stuff popped out. I used water and sealed them. What did I do wrong???? They are delicious but I need help.
Yummy, very easy to make and totally addicting! I brushed these with olive oil and baked for about 10 minutes in the oven at 475 instead of frying them. I don't know about others, but following the recipe of putting a teaspoon of filing on each wonton yielded me 45 of these things (bought a 60 count package).
These are awesome! I made a ton of them and froze them on cookie sheets (if you freeze them all in one bag at once, they will stick together), and when they were frozen, I transferred them to a container so they don't break up. These are worth the effort!
I started with JanNoel's advice and used one finely chopped Anaheim pepper (they're big!) and baked them at 475 for 5 minutes. To the mix I add 2/3 cup parmesan (the cheap stuff), 3/4 tsp garlic salt, a couple shots of hot sauce, and 2/3 cup mozzarella. After folding them into triangles, I lightly coat them on both sides with cooking spray and bake them on a cookie sheet covered in foil. Easy cleanup! After pulling them out, I flip them and let them cool for 3-4 minutes. I dip them in ranch dressing and they're so good! If you like it spicy and the Anaheim pepper you get is not so spicy, you can add a chopped jalapeno. Without these changes, this recipe is bland, but with them, it's absolutely wonderful! A great base recipe! Foolproof and can be changed to tastes. **Update: When I don't have an anaheim pepper, I use a 1/2 jalapeno, chopped (with seeds to make it hot). If you're spice shy, chop up one jalapeno, without the seeds.
This recipe is amazing! I followed an earlier suggestion and baked the wontons rather than frying them. This really was an easy recipe. I'm not sure why people said it was too time consuming. I got it done very quickly! I can't wait to make it again!
These were pretty good. They need a little help though. I used 3 fresh jalepenos and added 1/8 cup mozerella, 1/4 teaspoon onion powder, 1 teaspoon fresh minced garlic, and 1/8 teaspoon sugar. I served them with fresh salsa.
I basically just used the idea of this recipe and the out come was delightful. I seeded and chopped a serrano chili with some red onion and cooked over medium heat with a little olive oil until tender. Removed from heat and added 4 oz cream cheese and about 2 teaspoons toasted sesame oil, a little salt, pepper, and garlic powder. Fried in wantons...MMmmmm. My hubby and I ate them all as they came out of the pan. I forgot to dip in the chili sauce. Will use it next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Popper Wontons
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 306
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