Spicy jalapeño poppers meet crispy oven baked wontons. I wasn’t brave enough to deep fry them, but this is just as good. The filling is easy and cheesy and a little sweet from the honey (kind of like those crab rangoons you get at all you can eat sushi).
Makes 32-33 wontons
4 small jalapeños or 3 large ones, halved, seeds removed
Salt and pepper
2 cloves garlic, minced
1/4 cup green onion, sliced
1 cup cheddar cheese, shredded
1 brick (250 g) cream cheese, softened
Juice of 1/2 a lemon
1 tbs honey (I used drizzle honey)
32-33 wonton wrappers
1. Turn the oven on to broil. Drizzle the deseeded jalapeños with a little bit of olive oil and salt and pepper, and mix well to coat. Lay them skin side up on a parchment or foil lined baking sheet, and broil on high for 4-5 minutes until the skin has blistered. Remove from oven and mince them very finely, until you have almost a paste.
2. Switch the oven to 400 F. In a mixing bowl, combined the jalapeños with the garlic, green onion, cheddar cheese, cream cheese, lemon juice, honey, and a pinch of salt and pepper. Mix very well until everything is combined.
3. Put about 1-2 tsps of the filling in each wonton wrappers. Dip your finger in water and trace around the edge of the wrapper, then fold it to close it. Use your fingers to pinch the edges to seal the wontons shut. Place the finished wontons on a parchment or foil lined baking tray.
4. Brush each side of the wonton with olive oil. Bake for 7 minutes, then flip and bake for another 5-7 minutes, until the wontons get golden and crispy. Let them cool for 5 minutes before serving.