25 mins

    If you like jalapeno poppers, you will love these fried wontons stuffed with cheese and jalapeno!

    109 people made this

    Makes: 15 servings

    • 224 g cream cheese, softened
    • 115 g shredded Monterey Jack cheese
    • 1 (4 ounce) can diced jalapeno peppers
    • 2 cloves garlic, pressed
    • 3 green onions, diced
    • 1 (16 ounce) package wonton wrappers
    • vegetable oil for frying

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    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.

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    Reviews and ratings
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    Reviews in English (102)


    I covered and baked these basted in butter so I wouldn't have to fry. Amazingly good!!!  -  14 Nov 2007  (Review from Allrecipes US | Canada)


    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!  -  08 Sep 2002  (Review from Allrecipes US | Canada)


    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.  -  11 Nov 2002  (Review from Allrecipes US | Canada)