Instructions
Step 1: In a bowl, combine chopped poblano peppers, Monterey Jack cheese, garlic powder, salt, and black pepper.
Step 2: Place about 1 teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, and press to seal, making sure to remove air pockets.
Step 3: Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry wontons in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
Step 4: For the dipping sauce, whisk together soy sauce, rice vinegar, honey, minced jalapeño, sesame oil, and red pepper flakes in a small bowl.
Step 5: Arrange the fried wontons on a serving platter, sprinkle with chopped green onions or cilantro if desired, 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 a 350°F (175°C) oven for 8-10 minutes to maintain crispiness. The dipping sauce can be refrigerated separately for up to 1 week.
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