Ingredients:
For the wontons:
12 wonton wrappers
1 cup shredded Monterey Jack cheese
1/2 cup roasted poblano peppers, peeled and chopped
2 tablespoons cream cheese, softened
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Salt and black pepper to taste
Oil for frying
For the jalapeño soy drizzle:
1/4 cup low sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 fresh jalapeño, finely minced (remove seeds for less heat)
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Directions:
In a bowl, mix Monterey Jack cheese, chopped poblano peppers, cream cheese, garlic powder, cumin, salt, and pepper until combined.
Place 1 heaping teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water and fold diagonally to seal. Press edges firmly.
Heat oil in a deep skillet over medium heat. Fry wontons in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
For the drizzle, combine soy sauce, honey, rice vinegar, sesame oil, and minced jalapeño in a small saucepan. Bring to a simmer. Stir in cornstarch slurry and cook until slightly thickened, about 1-2 minutes.
Drizzle sauce over wontons before serving or serve on the side for dipping.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings
