Recipe By Rebecca Swift
Published Oct 11th
Prep 20m Cook 5m Additional - Ready In 25m
Servings 15 servings Calories 222.6

If you like jalapeno poppers, you will love these fried wontons stuffed with cheese and jalapeno!

Recipe Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 ounce) can diced jalapeno peppers
  • 2 cloves garlic, pressed
  • 3 green onions, diced
  • 1 (16 ounce) package wonton wrappers
  • 1 quart vegetable oil for frying

Cooking Directions

  1. 1 In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
  2. 2 Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
  3. 3 In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

Nutrition Facts

  • Calories 222.6
  • Carbohydrate 18.4 g
  • Cholesterol 25.8 mg
  • Fat 13.9 g
  • Fiber 0.8 g
  • Protein 6 g
  • Saturated Fat 5.5 g
  • Sodium 380.7 mg
  • Sugar 0.3 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. Doubled the recipe used 1 bag shredded cheddar 2t garlic 2 pkg neufchatel cheese 10 strips crumbled bacon 8oz diced japalenos. (omitted green onion). Brushed wontons with olive oil and baked for 10min at 475F.
  2. This was just 'okay'. I prefer the simpler more basic recipe for the filling... cream cheese should be the only cheese; the jalapenos and garlic should be replaced with water chestnuts and add your choice of seasons and spices. A bit too much for a 'basic' recipe. Less is better in this already rich appetizer.
  3. These were good everybody loved them… I actually baked these and folded them into little envelopes. I lightly sprayed Pam on both sides. And I baked them at 350 for 5 to 8 minutes on both sides. And they came out delicious.
  4. Delicious! The only alteration I made was to leave out the green onions due to personal preference. I know these will be a big hit every time I make them. Edit to original review: We now bake these instead of frying them. I cut a large egg roll wrapper into four squares using a pizza - Read more ...
  5. UPDATE: 4 years ago I gave this recipe a so-so review. My skills have improved over the last few years so I decided to try them again last night. Fantastic results!! I used Hong Kong style Wonton wrappers bought at a local Asian market and a mixture of water and cornstarch brushed on the edge - Read more ...
  6. I covered and baked these basted in butter so I wouldn't have to fry. Amazingly good!!!
  7. These are a litte too cream cheesey for us so next time I would cut back on that. I had a hard time finding wonton wrappers so I found some mini fillo shells in my grocer's freezer section. They are already pre-baked so all I had to do was scoop a little filling in each - Read more ...
  8. These were delicious! I made these as appetizers for my Asian-themed Thanksgiving dinner and everyone gobbled them up! I made them exactly as written and the only thing I noticed was that the wontons took a while to fold and seal, so give yourself plenty of time. I stuffed the wontons the day before Thanksgiving - Read more ...
  9. Awesome! These have great flavor and take very little time. I use fresh jalapenos (quite a few because I like them spicy) and dip them in jalapeno jelly. Be sure your oil is at a good temperature (I fry a couple empty wrappers prior to the real thing and make certain they brown up in - Read more ...