Mediterranean Chile Relleno Wontons With Jalapeño Soy Sauce

Mediterranean Chile Relleno Wontons with Jalapeño Soy Sauce

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Crispy, cheesy, spicy—Mediterranean meets fusion street food in this addictive appetizer

These Mediterranean Chile Relleno Wontons bring a bold and playful twist to traditional flavors. Think melty cheese-stuffed roasted peppers wrapped in golden, crispy wonton wrappers, served with a tangy, slightly spicy jalapeño soy dipping sauce. The Mediterranean spin comes through with ingredients like feta, olives, and fresh herbs nestled inside each bite-sized pocket. Perfect as a party appetizer, snack, or fusion tapas dish!

Time

Prep Time: 25 minutes

Cook Time: 10–15 minutes

Total Time: ~40 minutes

Makes: 20–24 wontons (serves 4–6 as an appetizer)

Ingredients

For the Wontons:

1 jar (12 oz / 340g) roasted red bell peppers or poblano chiles, drained & chopped

1 cup shredded mozzarella or Monterey Jack cheese

½ cup crumbled feta cheese

¼ cup chopped kalamata olives (optional)

2 tbsp chopped fresh parsley or cilantro

Salt & pepper, to taste

20–24 wonton wrappers

Small bowl of water (for sealing wontons)

Vegetable oil, for frying

For the Jalapeño Soy Dipping Sauce:

¼ cup low-sodium soy sauce

1 tbsp rice vinegar or lemon juice

1 tbsp honey or maple syrup

1 small jalapeño, finely chopped (seeds removed for less heat)

1 garlic clove, minced

1 tsp sesame oil

Optional: chopped green onion or cilantro for garnish

See also  Crawfish, Shrimp & Andouille Sausage Fried Rice Recipe

Instructions

Make the filling:
In a medium bowl, combine roasted peppers or chiles, mozzarella, feta, olives (if using), and parsley. Season with salt and pepper. Mix until evenly combined.

Assemble the wontons:
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and run it along the edges. Fold into a triangle (or desired shape), pressing edges to seal. Repeat with remaining filling and wrappers.

Prepare the sauce:
In a small bowl, whisk together soy sauce, rice vinegar, honey, chopped jalapeño, garlic, and sesame oil. Let sit while you cook the wontons to allow flavors to meld.

Fry the wontons:
Heat 2 inches of oil in a skillet or pot to 350°F (175°C). Fry wontons in batches for 2–3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

Serve:
Arrange wontons on a platter and serve hot with the jalapeño soy dipping sauce on the side.

Tips 

Seal Well: Use water to moisten all edges of the wonton wrapper before sealing. Press firmly to prevent cheese leakage during frying.

Don’t Overfill: Stick to about 1 teaspoon of filling per wonton to avoid bursting.

Fry in Batches: Overcrowding the pan will drop the oil temperature and lead to soggy wontons. Fry in small batches for even crisping.

Crispier Option: For extra crunch, double-wrap each wonton or use egg roll wrappers cut into quarters.

Prep Ahead: Assemble wontons up to a day ahead and refrigerate covered. Or freeze in a single layer, then transfer to a freezer bag for longer storage (fry straight from frozen—add 1–2 minutes cook time).

See also  Pickled Red Onions Recipe

Filling Variations

Add Protein: Include finely chopped cooked chicken, turkey, or even crumbled lamb or beef for a heartier bite.

Veggie-Heavy: Add sautéed spinach, mushrooms, or caramelized onions to the cheese mixture for more depth.

Spice Boost: Mix in a pinch of chili flakes or a spoonful of harissa paste to the filling for a bolder, spicier flavor.

Vegan Option: Use plant-based feta or cream cheese alternatives and skip mozzarella, or replace with shredded vegan cheese.

Wonton Wrapper Alternatives

Gluten-Free: Use gluten-free wonton wrappers or rice paper sheets (briefly soak in warm water before filling).

Baked or Air Fried:

Baking: Brush with oil and bake at 400°F (200°C) for 12–15 minutes, flipping once.

Air Frying: Spray with oil and cook at 375°F (190°C) for 8–10 minutes.

Dipping Sauce Variations

Creamy Feta Dip: Blend feta, Greek yogurt, lemon juice, and herbs for a cool contrast to the hot wontons.

Spicy Tomato Sauce: Serve with a warm spiced marinara, or blend sun-dried tomatoes, garlic, and olive oil into a thick dipping paste.

Sweet & Tangy Twist: Add orange or pomegranate juice to the jalapeño soy sauce for a citrusy punch.

Q&A

Q: Can I use fresh peppers instead of roasted ones?
A: Yes, you can! Char fresh bell peppers or poblanos over an open flame or under a broiler, then peel and chop them. This gives the best smoky flavor.

Q: Can I make these in advance?
A: Absolutely. You can assemble the wontons a day ahead and refrigerate them, or freeze them for up to 2 months. Fry straight from frozen—just extend the cook time by a minute or two.

See also  Spinach Pasta Salad with Feta and Cranberries

Q: How do I stop the wontons from getting soggy?
A: Make sure your filling isn’t too wet (drain peppers well), fry at the right temperature (350°F/175°C), and serve immediately for best crunch.

Q: Can I make this dish vegetarian or vegan?
A: It’s already vegetarian if you skip meat add-ins. For a vegan version, use dairy-free cheese alternatives and vegan wonton wrappers.

Nutrition Facts

(Estimated per 4 wontons + 1 tbsp dipping sauce)

Calories: ~280

Protein: 9g

Fat: 17g

Saturated Fat: 5g

Carbohydrates: 22g

Fiber: 2g

Sugar: 3g

Sodium: ~560mg

Note: Frying method, cheese type, and portion size will affect actual nutrition.

Final Conclusion

Mediterranean Chile Relleno Wontons with Jalapeño Soy Sauce are a crave-worthy appetizer that merges crispy finger food with bold, fusion flavors. The creamy cheese and smoky pepper filling wrapped in a crisp golden shell is pure comfort, while the spicy-sweet dipping sauce adds a sharp, savory finish. They’re festive, easy to customize, and totally irresistible—perfect for parties, tapas nights, or anytime you want a fun twist on tradition.