Make the filling:
Combine the chopped roasted poblanos, Monterey Jack, cream cheese, garlic powder, cumin, salt, and pepper. Mix until smooth and creamy.
Assemble the wontons:
Place 1–2 teaspoons of the filling in the center of each wonton wrapper.
Moisten the edges with water and fold into a triangle or gather the corners to form a pouch.
Press firmly to seal.
Fry:
Heat oil to 350°F.
Fry the wontons in batches for 2–3 minutes, or until golden and bubbly.
Remove and drain on paper towels.
Make the dipping sauce:
Mix together the soy sauce, vinegar or lime juice, honey, minced jalapeño, garlic, green onion, and sesame seeds.
Serve the wontons hot alongside the jalapeño soy dipping sauce.
Variations
Swap poblanos for roasted hatch chiles for a spicier filling.
Add a pinch of smoked paprika to the filling for deeper flavor.
Use pepper jack cheese for extra heat.
Bake the wontons at 400°F for 10–12 minutes, brushing lightly with oil for crispness.
Tips
Be sure the wontons are sealed tightly to prevent filling from leaking during frying.
If air-frying, spray lightly with oil for the best crunch.
Roast poblanos over an open flame or broiler for maximum smoky flavor.
Serve immediately for the crispiest texture—wontons soften as they sit.
