Ingredients
Method
Prepare filling
- Cut your green chiles and cheese into strips so they fit easily inside the wonton wrapper.
Assemble wontons
- Place one strip each of chile and cheese in the center of a wonton wrapper. Lightly moisten the wrapper edges with water and fold the corners toward the center to seal. Press firmly to remove air pockets. Let them rest a moment to help seal.
Heat the oil
- Warm oil in a frying pan or deep pot to about 350–365°F (175–185°C). Use enough oil for shallow frying (about ½ inch depth) or more for deeper frying.
Fry
- Work in small batches. Fry the wontons for about 1–2 minutes per side or until golden and crisp. Use tongs to turn gently. Remove and drain on paper towels.
Make the dip
- Combine soy sauce and jalapeño slices in a small bowl. Adjust heat by leaving seeds in or removing them. Add lime or vinegar if desired.
Serve immediately
- Place wontons on a platter, drizzle or bowl the jalapeño soy sauce for dipping. Garnish with cilantro or extra slices of jalapeño.
Notes
Dry your chiles well before assembling so wrappers don’t get soggy.
Seal tightly: wet wrapper edges and press firmly. Avoid overfilling, which causes bursts.
Oil temperature matters: If too hot, wrappers burn before cheese melts; if too cool, they absorb oil.
Fry in batches to keep oil hot and crispness consistent.
Best eaten fresh: Reheat in oven or air fryer to restore crispness—microwaving makes them soggy.
Make ahead: Assemble and refrigerate (covered) up to 4 hours; fry just before serving.
Freeze option: Freeze uncooked wontons on a tray, then store in a bag. Fry from frozen, adding 1–2 minutes to cook time.