Last Updated on August 22, 2025 by Casia Valdés
If you’ve been searching for the ultimate appetizer that’s crispy on the outside, creamy and flavorful on the inside, and comes with a zesty dipping sauce, these Queso Fresco Avocado Wontons with Cilantro Lime Crema check every box. Imagine perfectly golden wonton wrappers filled with creamy avocado, tangy queso fresco, mild green chile, and fresh green onion, all served with a cool and tangy cilantro lime crema that’s as refreshing as it is addictive. These bite-sized beauties are the perfect fusion of Mexican-inspired flavors with a fun Asian twist, making them ideal for game nights, holiday spreads, or any time you want to impress guests without hours in the kitchen.
Table of Contents
Why You’ll Love This Recipe
-
Perfect Party Bite: Crispy, creamy, and handheld—perfect for entertaining.
-
Quick Fry Time: Just 7 seconds per side for a perfect golden crunch.
-
Flavor Explosion: Creamy avocado meets tangy queso fresco and a bright, zesty crema.
-
Make-Ahead Friendly: Assemble ahead of time and fry just before serving.
-
Crowd Pleaser: Ideal for both casual gatherings and upscale events.
Ingredients (Makes 40 Wontons)
Filling:
-
1 large avocado, peeled and pitted
-
4 green onions, chopped
-
1 green chile, chopped
-
1 (10 oz) package Cacique® Ranchero® Queso Fresco, crumbled
Wontons:
-
40 wonton wrappers
-
1 egg, beaten (for sealing)
-
3 cups grape seed oil (for frying)
Cilantro Lime Crema:
-
1 (15 oz) container Cacique® Ranchero® Crema con Sal
-
⅓ cup cilantro, roughly chopped
-
1 large lime, juiced
-
1 small serrano chile, chopped
Step-by-Step Instructions
1. Prepare the Filling
In a medium bowl, mash the avocado until creamy but still slightly chunky. Add the chopped green onions, crumbled queso fresco, and chopped green chile. Mix with your hands or a spoon until evenly combined.
2. Assemble the Wontons
Lay a wonton wrapper on a clean surface. Place 1 teaspoon of the avocado mixture in the center. Lightly brush the edges with the beaten egg. Fold into a triangle, pressing edges firmly to seal. Repeat until all filling is used.
3. Fry the Wontons
Heat grape seed oil in a medium stockpot over medium heat. Once hot, carefully add wontons in small batches. Fry about 7 seconds per side or until golden brown and crisp. Transfer to a paper-towel-lined plate to drain excess oil.
4. Make the Cilantro Lime Crema
In a blender, combine Cacique® Ranchero® Crema con Sal, cilantro, lime juice, and serrano chile. Blend until smooth and creamy. Transfer to a dipping bowl.
5. Serve
Arrange crispy wontons on a platter and serve with cilantro lime crema for dipping. Enjoy immediately for the best crunch.
Pro Tips for Success
-
Seal Tightly: Press edges firmly to prevent the filling from leaking during frying.
-
Don’t Overfill: Too much filling can cause bursting.
-
Work in Batches: Prevent overcrowding in the oil to maintain crispiness.
-
Make Ahead: Assemble wontons up to a day ahead and refrigerate until ready to fry.
Serving Suggestions
Serve these wontons as part of a game day spread, appetizer platter, or with margaritas for a festive touch.
Storage & Leftovers
-
Fridge: Store fried wontons in an airtight container for up to 2 days; re-crisp in the oven.
-
Freezer: Freeze uncooked wontons on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a few extra seconds to the cooking time.
Why This Recipe Works
The mild creaminess of avocado pairs perfectly with the salty, crumbly queso fresco, while the fresh green chile and onion add a subtle bite. The quick fry method locks in the creamy filling while giving the exterior a satisfying crunch. The cilantro lime crema ties everything together with brightness and a hint of spice.
Recipe FAQ
Q: Can I bake these instead of frying?
A: Yes—brush with oil and bake at 400°F (200°C) for 10–12 minutes, flipping halfway.
Q: Can I use another cheese?
A: Yes, cotija or feta can work, but queso fresco gives the most authentic flavor.
Q: Is grape seed oil necessary?
A: It has a high smoke point, but vegetable or canola oil works too.
Final Thoughts
These Queso Fresco Avocado Wontons with Cilantro Lime Crema are the kind of snack that disappears fast. The crispy shell, creamy filling, and zesty dip create a bite-sized explosion of flavor that’s impossible to resist. Whether you’re hosting a party or just treating yourself, this recipe is guaranteed to be a hit.
Green Chile And Avocado Wontons with Cilantro Lime Crema
Ingredients
Method
- In a medium bowl, mash the avocado until creamy but still slightly chunky. Add the chopped green onions, crumbled queso fresco, and chopped green chile. Mix with your hands or a spoon until evenly combined.
- Lay a wonton wrapper on a clean surface. Place 1 teaspoon of the avocado mixture in the center. Lightly brush the edges with the beaten egg. Fold into a triangle, pressing edges firmly to seal. Repeat until all filling is used.
- Heat grape seed oil in a medium stockpot over medium heat. Once hot, carefully add wontons in small batches. Fry about 7 seconds per side or until golden brown and crisp. Transfer to a paper-towel-lined plate to drain excess oil.
- In a blender, combine Cacique® Ranchero® Crema con Sal, cilantro, lime juice, and serrano chile. Blend until smooth and creamy. Transfer to a dipping bowl.
- Arrange crispy wontons on a platter and serve with cilantro lime crema for dipping. Enjoy immediately for the best crunch.
