Friday, September 6, 2013

jalapeno popper wontons

Hello! These were awesome! And really easy too! So, I suggest you make them as soon as possible!
You can make the jalapeno part of this mix as hot as you'd like and here's how. If you want it super hot, leave the ribs and the seeds in. If you want it a little cooler, take them out. Either way, make sure you REALLY wash your hands afterward. The oils from the peppers will linger for a long time on your hands.
Super softened cream cheese, monterey jack cheese and diced jalapenos make up the mix. Cream them together.
Cream them until it's completely combined and looks like this. Now, it's time to start the assembly.
Instead of buying both wonton and egg roll wrappers this week, I just went with the egg roll wrappers (since I'll need them for another recipe I'm doing soon). Just slice them down the middle and they work just fine.
Place a large dollop of the cream cheese mixture (about a Tablespoon) onto one side of the wrapper. Wet the edges of the wrapper with water and seal it up completely.
Until you have a little jalapeno popper ravioli! Repeat until the cream cheese spread is gone.
When all the cream cheese mixture is gone, place the wontons in the fridge and let them chill out for about 15 minutes.
Time to fry! No need to deep fry, just about an inch of oil in the pan and fry on either side for about a minute. That's really all you're going to need.
After taking them out of the oil, sprinkle on some salt, and try to not scarf them down before they are cool.
Jalapeno Popper Wontons
Found these babies at Key Ingredient!
1 package refrigerated wonton wrappers, room temperature
1 8 oz package cream cheese, softened
2 jalapenos, minced
1/2 cup shredded monterey jack cheese
Vegetable oil, for frying

In a large bowl, cream together minced jalapenos, monterey jack cheese and cream cheese. Place a large dollop, about a tablespoon of the cream cheese mixture on one side of a wonton wrapper. Moisten each edge of the wonton and fold over. Make sure all four sides are completely sealed, and then repeat with each wonton. Place the ready wontons on a sheet pan and place it in the fridge for 15 minutes. While the wontons are in the fridge, heat about 1 inch of oil in a large skillet. After 15 minutes, drop wontons in batches and fry on either side until crispy and brown. Drain on a paper towel and season with salt. Enjoy!