I love how these wontons take all the deliciousness of chile rellenos — gooey cheese and spicy peppers — and turn them into poppable bites. They’re quick to prepare, fun to eat, and always a hit whenever I serve them. The jalapeño-soy sauce gives a tangy, spicy contrast to the richness of the cheese, and I like switching it up with other dips too. It’s one of those recipes that feels both familiar and new at the same time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Wontons:
30 wonton wrappers
1 lb Monterey Jack cheese, cut into ½–1½-inch strips
Green chilies and hot green chilies, cut into strips
Oil, for frying
For the Jalapeño-Soy Dipping Sauce:
¼ cup soy sauce
1 tablespoon rice vinegar
1 minced jalapeño
1 teaspoon honey
1 teaspoon sesame oil
Directions
I start by laying out the wonton wrappers on a clean, dry surface. I place one strip of cheese and one strip of chili in the center of each wrapper — sometimes mild, sometimes spicy, depending on who I’m feeding.
I lightly moisten the edges of each wrapper with water, fold it over the filling, and press firmly to seal. I make sure the edges are closed tight so no cheese escapes during frying. I let them rest for a few minutes before frying.
I heat oil in a deep pan or fryer to 350°F (175°C). I fry the wontons in batches for about 1–2 minutes each until they’re golden brown and crispy. Then I drain them on paper towels.
For the dipping sauce, I mix soy sauce, rice vinegar, minced jalapeño, honey, and sesame oil in a small bowl. I let it sit for 10 minutes to let the flavors come together.
I serve the wontons hot, right out of the fryer, with the dipping sauce on the side. For extra fun, I sometimes add queso, salsa, or creamy ranch for dipping.
Servings and Timing
This recipe makes about 30 wontons and takes roughly 45 minutes total — about 20 minutes of prep and 25 minutes of frying in batches.
Variations
I swap in pepper jack cheese when I want even more spice.
Sometimes I add a small piece of cooked chorizo or seasoned ground beef for a meatier version.
For a smoky twist, I use roasted poblano strips instead of canned chilies.
When I want a baked version, I brush the wontons with oil and bake them at 400°F (200°C) for 10–12 minutes until crispy.
I’ve even made a vegetarian mix with black beans, corn, and cheese for a hearty twist.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I bake them in a preheated oven at 375°F for about 8–10 minutes to bring back the crispness. I avoid microwaving them — they turn soggy that way. The dipping sauce keeps well in the fridge for up to 3 days.
FAQs
Can I make these ahead of time?
Yes, I assemble the wontons a few hours ahead and keep them covered in the fridge until ready to fry. I don’t recommend freezing them raw — the wrappers can crack.
What type of green chilies should I use?
I like using canned mild green chilies for most batches and mixing in a few hot green chilies for spice lovers. Roasted fresh chilies also work great.
Can I air fry these instead of deep frying?
Yes! I spray them lightly with oil and air fry at 375°F for about 8–10 minutes, flipping halfway through. They still get nicely crispy.
What’s a good cheese substitute for Monterey Jack?
I’ve used mozzarella or a blend of cheddar and mozzarella when I don’t have Monterey Jack. Just make sure it melts well.
Can I use egg roll wrappers instead?
Absolutely. I just cut them into smaller squares or triangles. They’re a little thicker, so frying might take an extra minute.
Conclusion
Chile Relleno Wontons with Jalapeño Soy Sauce are a crunchy, cheesy, spicy treat that I can’t get enough of. Whether I’m making them for a game night, a party, or just a cozy snack session, they always disappear fast. The dipping sauce adds that perfect punch, but these little guys are delicious all on their own too.
