Fried wontons are stuffed with cream cheese and jalapeños in this tasty appetizer.
We have made it to the last recipe of 2013. To be honest, I thought I was done after the 24 Days of Christmas, but I couldn’t resist throwing in one more appetizer that I thought would be perfect for your New Year’s Eve celebrations. (Or this would also make the perfect football snack!!)
I have been eyeing this recipe over at Cassie Craves for over a year now. A craving for something spicy the other day was all the motivation I needed to make up a batch of these babies!! If you love jalapeño poppers, you will surely love this version. Chopped jalapeños are combined with cream cheese and cheddar cheese, then sealed inside a wonton wrapper and then fried. Yep, you’ll want to get out the oil for these. I’m sure you could probably bake these (I haven’t tried), but I say go big or go home. You’re not going to make these as an everyday snack, so you might as well go all the way when you do decide to make them, right?? 🙂 Don’t skip the sprinkle of salt after these are fried. The salt takes these from really good to really good.
If you are looking for anymore appetizer ideas for your New Year’s Eve, make sure you check out my appetizers section in the archives. I’m sure you’ll find all kinds of recipes worthy of your celebration!
- 1 (8 oz) package cream cheese, softened
- 3 jalapeños, minced (seeds and ribs removed for less heat)
- ⅔ cup shredded cheddar cheese
- 1 package (12 oz) refrigerated square wonton wrappers
- vegetable oil, for frying
- coarse salt
- Beat the cream cheese until smooth. Stir in the jalapeños and cheddar cheese. Working with a few wonton wrappers at a time, add about 1 teaspoon of the cream cheese filling to the center. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper over, forming a triangle, sealing the mixture in the center. Press lightly with your fingers to seal the edges and press out any air bubbles.
- Heat the vegetable oil over medium heat to 350F. Fry the wontons in batches until golden brown on both sides. Remove with a slotted spoon to a paper towel lined plate and sprinkle with coarse salt while still hot.
- Serve warm.