The first cream cheese wonton I ever had was in Minnesota. We went to Leann Chin for lunch and it was just pure cheesy deliciousness. I didn’t know these even existed because I was too caught up in my cashew chicken to notice there were other places to eat Chinese food in Springfield besides Hong Kong Inn.
Lately, I’ve been obsessed with jalapenos. I never thought I would like them honestly, but a couple months ago I tried my first bacon wrapped jalapeno popper and I was hooked. I find myself putting them on everything lately for the extra kick. So naturally when I decided to make cream cheese wontons, I thought, why not make jalapeno popper wontons!
Cheddar, cream cheese, garlic and diced jalapenos give this appetizer the kick it needs to take jalapeno popper wontons to the next level. They’re even easier to make than jalapeno poppers. No seeds or spicy pepper oil to deal with. Just mix it all in a bowl, a quick egg brush, pile in the filling and boom- delicious.
I paired these with a quick avocado ranch dipping sauce for an extra kick of flavor. This is one of those sauces that I kind of just started throwing things together and it actually turned out great was ridiculously easy. I scooped out half an avocado, threw in some fresh cilantro, ranch dressing, olive oil, fresh garlic and a squeeze of lime all into the blender until smooth- perfect! A few green onions chopped on top for a fresh taste and this sauce was a winner.