Jalapeno Popper Wontons combine crispy fried wontons with a spicy, cheesy jalapeno popper filling and pepper jelly dip.
Jalapeno Popper Wontons
By Sue Lau | Palatable Pastime
This recipe is a riff of the usual jalapeno popper appetizers. It combines my love of those with my love of the Asian appetizer: crab rangoon. These do reheat well once you fry them either in a toaster oven or oven so they are perfect for making ahead. I made them in the flat triangular shape for a shallow fry but these will do well also with the two corners pinched together in the classic style if you have a deep fryer. Just wet the edges with water and they should stick.
Join me tomorrow as I share a round up of appetizer recipes perfect for watching the big game. And on Wednesday I’ll be taking the celebrations across the pond with my offering for Burns Night which is a Scotch Eggs recipe. C’ya tomorrow!
~Sue
Jalapeno Popper Wontons
Ingredients:
- 8 ounces cream cheese, at room temperature
- 6 slices bacon, cooked and crumbled
- 1/4 cup minced pickled jalapeno
- 1 tablespoon red jalapeno jelly (for the wonton filling)
- 1/2 teaspoon garlic salt
- 1 pkg. (48 count) wonton skins
- 1 cup red jalapeno jelly, melted (for dipping wontons)
Method:
- Stir together the cream cheese, bacon, jalapeno, one tablespoon jalapeno jelly and garlic salt together in a small bowl.
- Place 1-1/2 level teaspoons of the filling onto the center of each wonton skin.
- Wet edges with water and fold over to form a triangle, pressing edges together to seal and being careful not to get the filling on the edges (or the wontons will leak).
- Heat oil to 325°F. and shallow fry wontons until blistered and golden; drain on paper towel.
- Melt remaining jalapeno jelly to use as a dip.
From the kitchen of palatablepastime.com
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