If I don’t already have a meal plan in place then I try to figure to out early in the day what it is that I will be making for iftar (the meal Muslims have when they open/break their fast). However, the hungrier I get the more I add to my list of things to cook. These babies are the product of one such hungry afternoon. The fact that they’re a cinch to put together is a bonus/ requirement in my world.
I love the flavor of Jalapeno Poppers (when they aren’t too spicy to eat!), but making them has always seemed tedious and store bought ones have some odd mystery ingredients in them. These crispy wontons are the perfect way of getting that flavor with minimal effort. Now mind you I found the one jalapeno to be pretty spicy in here, but I put it in seeds and all so just adjust to taste. Also I had monterey jack handy, but I imagine cheddar wold work just as well.
Jalapeno Popper Wontons
Makes 2 dozen
2 dozen wonton wrappers
5 ounces cream cheese at room temperature (what I had, you could use more or less)
1 jalapeno minced
1/2 cup shredded Monterey Jack
Beat the cream cheese till smooth, then fold in your diced jalapeno and the shredded cheese.
Put a teaspoon sized amount in the middle of a wonton wrapper then fold over the wrapper to form a triangle shape. Press with damp fingers to seal or follow package directions.
Heat 1/2 – 3/4 inch of oil in a pan and when the oil is nice and hot then fry the wontons, theyll take 30-40 seconds to brown. Flip over and brown the other side. Repeat until you have a big mountain of crisp cheesy goodness.
