Jalapeno wonton puffs are a delicious, nuts- and eggs-free Mexican snack or appetizer. They are made with cream cheese, monterey jack cheese, jalapeno peppers and spring roll wrappers fried in vegetable oil.
Special diets: Vegetarian | nuts-free | eggs-free |
️Allergens: not vegan | soy | gluten | lactose |
⏱ 28 mins – easy
🍽 15 servings – 209 kcal per serving
- ¼ tsp black pepper
- An eighth tsp salt
- 8 oz cream cheese
- 1 cup monterey jack cheese
- 4 oz jalapeño peppers
- 1 clove of garlic
- 3 scallions
- 16 oz spring roll wrappers
- ¼ cup vegetable oil
- 1 knife
- 1 bowl
- 1 grater
- 1 skillet pan
- 1 plate
- 1 kitchen paper
- 1 whisk
- 1 fork
- 1 fish slice
- 1 colander
- 1 paper towel
Peel and mince garlic.
Rinse and drain jalapeno peppers in a colander.
Pat-dry drained jalapeno peppers with a kitchen paper.
Chop jalapeno peppers and scallions.
Shred monterey jack cheese with a grater.
Combine cream cheese, monterey jack cheese, scallions, jalapeno peppers, and garlic in a bowl. Sprinkle an eighth tsp of salt and a quarter tsp of black pepper over the mixture. Whisk the contents of the bowl to get a cheese mixture.
Fill spring roll wrappers with cheese mixture, then fold them in triangles to get stuffed wontons.
Press stuffed wonton edges with a fork.
Heat vegetable oil in a skillet pan over medium temperature.
Line a plate with paper towels.
Dip half of the stuffed wontons in the skillet pan and cook for 4 minutes. Flip the stuffed wonton with a fish slice and cook for 3 minutes to get fried wontons.
Transfer the fried wontons to the paper towel.
Dip the rest of stuffed the wonton in the skillet pan and cook for 4 minutes. Flip stuffed wonton and cook for 3 minutes.
Turn off the heat to get jalapeno wonton puffs.
Transfer jalapeno wonton puffs to a plate.
It’s ready to be served !