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Spicy Mexican Wontons

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A few weeks ago, I opened one of my kitchen cabinets and set my eyes upon a set of margarita glasses which have been long neglected. And what’s a girl to do when her margarita glasses have gathered dust, but wash them off and host una fiesta pequeña.

With the purchase of a few brightly colored decorations, a sombrero, maracas, and a piñata, plans for our little Mexican shindig were coming along. I taught the boys a few Spanish greetings and we practiced dancing in the kitchen to the sounds of a mariachi album, while we cooked up a chocoflan and spicy Mexican wontons.

It wasn’t until the tequila was chilled and the limes sliced that I realized we were hosting our Mexican-themed party on the weekend when many Americans would be celebrating America’s Independence Day. Oops. Arriba? I will celebrate America’s birthday in appropriate patriotic red, white, and blue style on July 4. Honest.

But, our little gathering was un gran éxito; a grand success. Everyone brought a dish to share and we killed a few bottles of tequila shaken with homemade mango and strawberry lime margarita mixes. The kids even enjoyed kiddie margaritas in sugar-rimmed glasses, as their pockets burst full of piñata candy. My three-year-old is already reminiscing about ‘the old days’…way back yesterday when we had a piñata. That was living!

One of my contributions to the party menu were these spicy Mexican wontons; not exactly traditional Mexican food, but I like to dance to the rhythm of my own maracas anyway. They start with a simple combination of shredded chicken, a hefty dose of Mexican cheese, fresh jalapeño pepper, and green onions which are then seasoned with a bit of chile powder, cumin, and cayenne. Spoonfuls of the mixture are tucked into wonton wrappers, then quickly pan-fried until crisp.

They can be completely made ahead of time and reheated in the oven for a few minutes before serving. They re-crisp beautifully in the oven, which means that you can get that messy frying part out of the way and all cleaned up, long before your guests arrive! Perfect party food.

Spicy Mexican Wontons

Ingredients

  • 1 pound boneless, skinless chicken breasts, cooked and shredded*
  • 1 jalapeño pepper, ribs and seeds removed, very finely diced
  • 1 green onion, sliced
  • 3 cups Mexican cheese shredded**
  • 1 tablespoon chile powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (plus more, if desired)
  • 1/8 teaspoon cumin
  • 40-50 wonton wrappers (check the refrigerated or frozen section of your grocery store)
  • Vegetable oil, for frying

* I poached the chicken breasts in simmering water. Alternately, they can be baked until cooked through.

**I used 1 1/2 cups queso blanco and 1 1/2 cups shredded Mexican blend (cheddar, monterey jack, and asadero). If you are unable to get queso blanco, you can use any combination of cheddar, monterey jack, or other Mexican cheese.

Directions

Combine the chicken, jalapeño pepper, green onion, cheese and spices. In batches of about 5 or 6, place a hefty teaspoon of the filling in the center of each wonton wrapper. Wet the edges of the wonton wrapper with a bit of water and fold over into a triangle. If desired, wet two of the corners and fold them in towards the center. Place the prepared wontons on a tray in a single layer as you repeat the process for all wonton wrappers.

Once all wontons have been prepared, heat about 1/2″ vegetable oil in a large skillet over medium/medium high heat. Get the oil good and hot. Test out one of the prepared wontons by placing it into the oil. It should become golden brown and bubbly-looking within about 30 seconds. Flip to cook on the other side. Cook all of the wontons in small batches. Remove them from the oil using a slotted spoon. Drain the cooked wontons on a paper towel. Serve hot.

If desired, the wontons can be served with a chipotle sour cream, made by blending one chipotle pepper (from a can of chipotles in adobo) with 8 ounces sour cream.

To reheat, place the wontons in a single layer on two large baking sheets. Bake at 375 degrees for about 7-10 minutes, until hot and crispy.

Click HERE for more tips on working with wonton wrappers and a photo guide showing an alternate method of folding the wontons.

One response »

  1. Great idea – sounds delicious.

    Reply

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