They are the epitome of great fusion. Jalapeno poppers transformed into baked wontons paired with two fabulous dips.
However, I’m really struggling with how to write this recipe.
See, I want this to be easy for you but the fact that I used leftovers makes it a bit difficult. I had about a dozen bacon wrapped jalapeno poppers leftover from a dinner party a few days ago, and I just couldn’t throw them away. I have a hard time wasting food – I mean, damn, it’s so expensive.
And, for God’s sake, it’s food.
I want to just tell you to throw a dozen leftover poppers in the oven, process the shit out of them, stuff them in wonton wrappers and bake them (and make the dipping sauces, of course), but I have to consider a couple of things. (Please don’t judge my horrible looking nails. They need attention; I know. I’ll get to them eventually.)
First – would it be easier to make them if the poppers were deconstructed instead of being “poppers”?
Second – do you have a dozen leftover jalapeno poppers? I have no idea of knowing. It’s probably a no.
So, I’m just gonna tell you what I did and give you the ingredients and instructions to make these happen – and it’s quite easy even without having poppers at your disposal.
With my 12 leftover poppers, I reheated them in the oven at 450, let them cool and put them through my food processor and filled wonton skins – kinda like dumplings – and baked them. THEN I made two different dipping sauces. The first one is a mango sauce with rice wine vinegar, and the second is an avocado ranch sauce.
I still can’t decide which one I love the most.
Here’s your printable ==>
- 6 jalapeno peppers, halved and deseeded (unless you like major heat)
- 1/2 block cream cheese, at room temperature (or more depending on how big your peppers are)
- 1/2 lb bacon, halved
- 1 package wonton wrappers
- 1 mango, diced
- 1 tsp rice wine vinegar
- 1 tbsp lime juice
- 1/2 avocado, pitted and removed from skin
- 1/2 cup Ranch dressing
- 1 tbsp lime juice
- Preheat oven to 425.
- Stuff each pepper half with cream cheese and wrap with bacon.
- Bake for 18-20 minutes, until the bacon is browning and crispy, let cool for 10 minutes.
- Reduce oven heat to 375.
- Add poppers to a food processor and pulse until almost smooth.
- To assemble the wontons, line each wrapper with water by using your finger and spoon about a tsp of jalapeno filling in the center.
- Fold corners together to make a triangle and seal, being careful to not squeeze the filling out.
- Bake for 12-15 minutes, until slightly brown.
- Combine the mango, vinegar and lime juice in a food processor and puree.
- Rinse out your food processor bowl and do the same with the avocado, ranch and lime.
- Serve wontons with dipping sauces.
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Carol DomenickOctober 16, 2020 at 2:31 AM
Could these be made ahead and frozen ?
SheaOctober 16, 2020 at 3:39 PM
I haven’t frozen them, but that should be no problem!
NikkiSeptember 9, 2014 at 11:18 AM
Love this recipe! I’m going to make them as you wrote it and then I just might leave them whole and wrap them in a wonton? I don’t know if that would work or not, but I’m going to give it a try! Thanks for the recipe, you are amazing!
Erin @ The Spiffy CookieJuly 20, 2014 at 9:28 AM
Great wonton recipe. Intrigued by the mango dipping sauce. Sweet with the heat always works.
SheaJuly 20, 2014 at 10:05 AM
Thanks Erin – I agree!