I have been told
a few many times that I have a tendency to incorporate jalapenos into my dishes. “You put jalapenos in everything!”.
No I don’t. You don’t see them in my cupcakes, do you???
There is nothing wrong with a little heat. Haven’t you heard that spicy food speeds up your metabolism? Not to mention the fact that they are just so dang tasty – and have a severe affinity for cheese.
These crab rangoons want to be jalapeno poppers so bad. I tried to help them out as much as I could. My favorite part is the sauce that is absolutely divine. It’s officially sacred in this house.
I would like to put it in a wine glass and drink it.
1/2 block cream cheese
2 tbsp sour cream
1 tbsp soy sauce
1/3 cup crab meat
1 tbsp chopped jalapenos
1 pkg wonton wrappers
Preheat oven to 350°.
Mix ingredients together in a stand up mixer.
Put wonton wrappers in a mini muffin pan sprayed with cooking spray and divide mixture evenly. Bake for 15 minutes, or until edges of wrappers begin to brown.
Now, you have to keep something in mind about this sauce. The Makato ginger dressing is in a glass bottle in the produce section of your grocery store. Please, please, please do not skip this. This is that yummy ginger dressing you get on salads at Japanese restaurants (a version of it), and it is a crucial ingredient to what makes this sauce so stupidly luscious.
1/4 cup Makato ginger dressing
1 tbsp garlic powder
1/3 cup honey
2 tbsp soy sauce
1 squirt Srirachra sauce
For the sauce, whisk everything together in a bowl and keep refrigerated until wontons are ready.