Jalapeño Popper Wontons

Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Jalapeño Popper Wontons at home. For 19 cents per serving, you get a hor d'oeuvre that serves 48. One serving contains 55 calories, 1g of protein, and 4g of fat. From preparation to the plate, this recipe takes about 40 minutes. This recipe from Taste and Tell Blog requires coarse salt, cream cheese, vegetable oil, and shredded cheddar cheese. 7670 people found this recipe to be flavorful and satisfying. With a spoonacular score of 14%, this dish is not so amazing. Try Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes), and Jalapeno Cream Cheese filled Wontons for similar recipes.

Servings: 48

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

coarse salt

1 (8 oz) package cream cheese, softened

3 jalapeños, minced (seeds and ribs removed for less heat)

2/3 cup shredded cheddar cheese

vegetable oil, for frying

1 package (12 oz) refrigerated square wonton wrappers

Equipment:

slotted spoon

paper towels

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Heat the vegetable oil over medium heat to 350F. Fry the wontons in batches until golden brown on both sides.

3. Remove with a slotted spoon to a paper towel lined plate and sprinkle with coarse salt while still hot.

4. Serve warm.


Nutrition Information:

Quickview
55k Calories
1g Protein
3g Total Fat
4g Carbs
0% Health Score
Limit These
Calories
55k
3%

Fat
3g
6%

  Saturated Fat
2g
15%

Carbohydrates
4g
1%

  Sugar
0.2g
0%

Cholesterol
7mg
2%

Sodium
259mg
11%

Get Enough Of These
Protein
1g
3%

Selenium
2µg
3%

Vitamin B1
0.04mg
3%

Manganese
0.05mg
2%

Vitamin B2
0.04mg
2%

Vitamin B3
0.4mg
2%

Calcium
19mg
2%

Phosphorus
19mg
2%

Vitamin A
89IU
2%

Folate
7µg
2%

Iron
0.27mg
2%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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