Recipe by Rebecca Swift
"If you like jalapeno poppers, you will love these fried wontons stuffed with cheese and jalapeno!"
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1 (8 ounce) package
cream cheese, softened
shredded Monterey Jack cheese
1 (4 ounce) can
diced jalapeno peppers
green onions, diced
1 (16 ounce) package
vegetable oil for frying
I covered and baked these basted in butter so I wouldn't have to fry. Amazingly good!!!
This was just 'okay'. I prefer the simpler, more basic recipe for the filling... cream cheese should be the only cheese; the jalapenos and garlic should be replaced with water chestnuts, and add your choice of seasons and spices. A bit too much for a 'basic' recipe. Less is better in this already rich appetizer.
UPDATE: 4 years ago I gave this recipe a so-so review. My skills have improved over the last few years so I decided to try them again last night. Fantastic results!! I used Hong Kong style Wonton wrappers bought at a local Asian market and a mixture of water and cornstarch brushed on the edge to seal. I think the cornstarch and water was really the key in keeping these suckers closed. Also filled each with only a level teaspoon of filling. Made about 30 total. Be warned, they are a bit time consuming. But worth it!
Awesome! These have great flavor, and take very little time. I use fresh jalapenos, (quite a few because I like them spicy), and dip them in jalapeno jelly. Be sure your oil is at a good temperature, (I fry a couple empty wrappers prior to the real thing and make certain they brown up in 5-10 seconds), and seal the wontons with a paste made of cornstarch and water, otherwise they may explode.
These were good everybody loved them… I actually baked these and folded them into little envelopes. I lightly sprayed Pam on both sides. And I baked them at 350 for 5 to 8 minutes on both sides. And they came out delicious.
These are a litte too cream cheesey for us, so next time I would cut back on that. I had a hard time finding wonton wrappers so I found some mini fillo shells in my grocer's freezer section. They are already pre-baked so all I had to do was scoop a little filling in each, reheat in oven for about five minutes and done. Saved ALOT of time by 1)Not having to wrap all those wontons and 2)Not having to fry them. Would suggest this as an alternative if you don't want to take the time or if you can't find the wrappers. Overall, these are good.
We made these without the monterey jack, just the cream cheese and jalapeno, served it with sweet n sour sauce, or red pepper jelly for dipping. Everyone loved them! an easier, tastier version of a jalapeno popper! They were a huge hit!
Delicious! The only alteration I made was to leave out the green onions due to personal preference. I know these will be a big hit every time I make them. Edit to original review: We now bake these instead of frying them. I cut a large egg roll wrapper into four squares using a pizza cutter and then tuck the squares into mini muffin cups and fill them with the cream cheese mixture. I put them in the oven at 350 until the corners of the wrappers start to brown. They are delicious that way. Fried is still good, but doing it this way eliminates 80% of the work and it's worth it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 125
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These jalapeno and cheese-stuffed wontons are even better than poppers.
Sharp Cheddar and fresh thyme make these puffs the perfect party appetizer.
These little bites are irresistible as an appetizer or entree.