Instructions
Step 1: In a bowl, mix together chopped chiles, Monterey Jack, cream cheese, garlic powder, cumin, salt, and pepper until well combined.
Step 2: Place a teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold over to form a triangle, and press to seal tightly.
Step 3: Heat 1-2 inches of vegetable oil in a skillet or pot to 350°F (175°C). Fry wontons in batches for 2-3 minutes per side, or until golden and crispy. Drain on paper towels.
Step 4: For the dipping sauce, whisk together soy sauce, rice vinegar, honey, minced jalapeño, and sesame seeds.
Step 5: Arrange wontons on a plate, sprinkle with chopped green onions, and serve with jalapeño soy sauce.
Storage Information
Store leftover wontons in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) until crispy. The jalapeño soy sauce can be refrigerated in a sealed jar for up to 1 week.
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