Reviewed: Jan. 9, 2009

This recipe was great and it was a big hit at the party we went to. I changed it for another party and used puff pastry sheets, spread the filling on it, rolled it up and sliced up 1/2 inch pieces and baked it. Another hit!

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akgltgirl

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Reviewed: Dec. 21, 2008

I tested out these babies for a party last night. They were really easy to assemble, and it didn't take long to make all 20-some wontons. I opted to bake instead of fry, and since I already had my oven set to 350, I tossed these in for about 15 minutes - which I don't recommend. I brushed them with oil as others had recommended, but they didn't crisp up like they should have. The edges got dark brown while the middle was still soft and white. Other posters recommended high heats for shorter amounts of time - that must be the key? Also, though I thought I was careful to seal them well, I got "seepage" on every single one. So they weren't very pretty, and they weren't totally crispy, but people LOVED them. I wasn't crazy about them myself, but they were one of the first things to be eaten up. I would make these again and see if I can figure out what I did wrong.

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LawStudent

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 12, 2008

Excellent as is. I added a little onion and toasted sesame oil to the mixture and they were all munched up before my eyes. Awesome and so easy!!!

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RBM CB

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Reviewed: Nov. 24, 2008

I'm giving this five stars because I love, love, LOVE the flavors; my own execution so far isn't quite there yet, but I'm working on it! I mixed goat cheese and cream cheese for the filling, and since I'm serving these for a party adn didn't want one more dip or sauce that people had to deal with, baked the sweet chilli sauce inside too. I had a small problem with leakage, but I was using round wonton wrappers; I will try them again balancing them seam-up, and if that doesn't work try the square ones. Does anyone know for long in advance these can be frozen?

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del_rex

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Reviewed: Nov. 22, 2008

These were very good! I actually made a huge batch and froze them to take as an appetizer for thanksgiving!!! I must say though, when I make jalapeno poppers on the grill, i alway wrap them in bacon, so i added 2 sliced of chopped bacon to my cream cheese mixture... It gives the popper a bit of a smokey taste.. They are good either way, but, I won't make them again without the bacon!

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dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 17, 2008

I'd have rated this a 5, but I made a couple of changes to the recipe. I added some green onions in with the cream cheese & one fresh jalepeno, I pan fried the wontons before assembling, then baked at 350 for about 15 minutes. I'll be making these for my family for the holidays, they all LOVE poppers and I'm sure this will get great reviews. I might consider adding some bacon bits in with the cream cheese next time I make these...

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Cooking Kat

Cooking Level: Expert

Home Town: Greeley, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 16, 2008

Five Stars for tast and simplicity. Fresh peppers or canned, cooked or raw, jalapeno, anaheim or other, you can't mess this up. Just keep the stack of wonton wrappers under a damp paper towel before filling. And when sealing them up, try to get all the air out. You can also wet the two long points and bring them around pinching together to make more of a wonton shape. If one pops when frying, try to get it out quickly or the cheese will start the oil spattering. Not a problem, just eat those ones yourself. Thanks for the recipe!

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Lally

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Reviewed: Nov. 10, 2008

Great bar food. Loved them and very easy. Used ranch instead of chili sauce.

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64spoons

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 9, 2008

We had a bumper crop of jalapenos this year and not very good results with the tomatoes meaning that we had a LOT of jalapenos left after making our salsa. This is by far the best recipe I have found for the leftover jalapenos, and we made up many, many batches and froze them for use later. They freeze very well!

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Sep. 30, 2008

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).

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 24, 2008

very good easy to make used 4 fresh and 2 T. chopped canned peppers. didnt have the chili sauce so used blu cheese not the right sauce for these will try the chili next week

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luvya

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

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), one 4oz can diced green chiles, 1 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.

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Sarah

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

Really good and easy. Sprayed them with Olive Oil spray and baked them at 450 degrees for about 7 minutes or so. So simply. Served them with salsa and sour cream. No leftovers. Everyone loved them.

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Tee

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Seaford, New York, USA

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Reviewed: Sep. 8, 2008

These are so tasty! I love them! I baked mine instead of fried, and they were still wonderful! If I were fixing them for company, I would probably fry them. Either way, top notch. The filling would even be good for a spread or dip...hmm....

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Janine

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

I used to go to a restaurant that made these. I've been wanting a recipe for these for years! I add a little bit of soy sauce and garlic to the cream cheese. Picky kids even love them!

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jaime777

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Sep. 7, 2008

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.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 7, 2008

Wonderful!! SO easy too! I used fresh japs (I only had three, but 4 would've been nice!) and followed the recipe as is. The sweet chili sauce is the greatest topper to them! I think these will be requested A LOT by my husband!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 26, 2008

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!

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Katie

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

They are time consuming - but worth it. Plus they make so many that you can freeze some if you are just fixing a few for yourself. They are yummo and such a great snack - better than the poppers from the store!!!! It's a keeper!

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