"Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays." — Raelee's recipes
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jalapeno pepper, stem removed
1 (8 ounce) package
cream cheese, softened
1 (14 ounce) package
canola oil for frying
Excellent tasting and fairly easy. I only used half the recipe on Christmas. The next night, I added another half jalapeno to the mixes...a bit more spice.
2007 update - I made these again, but instead of frying them in oil, I baked them for @ 15 minutes at 375. Turned them over and baked for 5 more minutes. Still very yummy, but a bit better for us.
I made this for Thanksgiving, and it was not well received. I followed the instructions, and it just turned out blah. I was looking forward to this because I like wontons & spicy food. I will not be making this again.
Wow, these were good! Even my picky 10-year-old loved them! I made just a couple of minor changes. I added an overflowing tablespoon of canned cranberry sauce to the mix for a better body and color. I also baked these at 375 for about 15 minutes in my convection oven, spraying the tops with olive oil spray. I never fry wontons - too much fat. They were very crispy and good! Thanks for a great way to use up both cranberries and jalapenos!
I'm the one who created this recipe, but I've made it a few times since I submitted it here and I would like to note that I've added a little red curry paste (about 2tbsp to the cranberry relish) to it as well and they turned out wonderfully! But don't try this if you don't like your food spicy. I really hope you enjoy!
This is a great recipe. I made it for Thanksgiving, and we loved it. The flavor combination is so interesting. Next time I make this I will add more cranberries, and might bake them in puff pastry instead so they don't have to be served immediately.
I wish I could give this 6 stars! It was a HUGE hit at my annual "fall" coctail party. Also, I made the wonton part first and froze them on a cookie sheet. I made the "relish" part in the morning. I was able to simply fry them up at the party. So So yummy.
My kids aren't fans of spicy things, so I left out the jalapeno and just added a few sprinkles of curry powder. They turned out great!
I did try baking a few, as another reviewer suggested, to see if we liked the healthier version. They tasted OK, but the filling flattened out leaving a large air pocket in the wonton skin. Several wontons also leaked filling all over the cookie sheet. Healthy or not, the fried wontons looked much better, so if you're concerned with presentation I'd definitely fry them.
I love this little recipe because it gave me the idea to use a raspberry chipotle sauce (bottled from Costco) instead of cranberries to make this. The combination of sweet and spicy is just wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 312
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