Jalapeno Popper Wontons

    30 mins

    A simple Asian twist on jalapeno poppers served with sweet chili sauce.

    177 people made this

    Serves: 5 

    • 1 (8 ounce) package cream cheese, softened
    • 1 (4 ounce) can diced jalapeno peppers
    • 20 (3.5 inch square) wonton wrappers
    • 1/2 cup sweet chili sauce
    • 1 quart oil for deep frying

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a medium bowl, stir together the cream cheese and jalapeno peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of the cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of the wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
    2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry the wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all of the wontons, then serve with the sweet chili sauce for dipping.

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    Reviews in English (145)


    I just made a few of these to test out before making a big batch. They were awesome. But I didn't fry them b/c I didn't want the added calories. So I basted them with olive oil and baked them for 5 minutes at 475 degrees. They wre crispy and delicious. I made two of them with diced Anaheim chili peppers and those were theeee best ever!!!! The chili pepper has a great flavor and are not hot at all. You could probably get the same crunch from diced celery but the Anaheim chilis are packed with flavor. I'll definitely be making some more of these very soon. Oh, and the sweet chili sauce I used is from Trader Joe's. This sauce is essential for dipping. The sweetness of the dipping sauce mixes beautifully with the cream cheese and jalapenos.  -  20 Jun 2008  (Review from Allrecipes US | Canada)


    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).  -  30 Sep 2008  (Review from Allrecipes US | Canada)


    These are awesome! I made a ton of them and froze them on cookie sheets (if you freeze them all in one bag at once, they will stick together), and when they were frozen, I transferred them to a container so they don't break up. These are worth the effort!  -  12 Jun 2008  (Review from Allrecipes US | Canada)