"If you like jalapeno poppers, you will love these fried wontons stuffed with cheese and jalapeno!"
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25 m servings 223 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
  2. Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
  3. In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 110 Ratings

Most helpful positive review

I covered and baked these basted in butter so I wouldn't have to fry. Amazingly good!!!

Most helpful critical review

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 ad...

I covered and baked these basted in butter so I wouldn't have to fry. Amazingly good!!!

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 temp...

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 Wo...

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....

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. The...

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 bak...

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...

These were delicious! I made these as appetizers for my Asian-themed Thanksgiving dinner and everyone gobbled them up! I made them exactly as written and the only thing I noticed was that the ...

These are fabulous! I'm not a big cream cheese eater, but I enjoyed every bite! I took the advice of others and baked them. Before baking, i sprayed with cooking spray and the puffs turned out v...