Tuesday, July 30, 2013

Green Chile Wontons

Can you guess what that is? If you guessed wontons then you are correct. And if you read the title of this post then props to you. And yes it says Green Chile. Living in the Southwest we have this little obsession with Chile. You know how most states have a state bird, state flower and that sort of thing? Well ours has a question...Red or Green? (Um, that question is in reference to the type of Chile, red or green). Yes Chile is that big a deal here in the grand state of New Mexico and yes that question causes fights and arguments bigger than the Grand Canyon.

And if you live in New Mexico those little diddies above are something that you can get just about anywhere that serves Chinese. I know weird huh? But it is what it is.

So you know, this recipe is super easy and rather quick. How do you make them you ask? Well here ya go.

Green Chile Wontons

1 8oz. Package Cream Cheese at room temperature
2 oz. Canned Green Chile (Whatever you can get your hands on. You can also use fresh)
1 Garlic clove, minced
1/4 tsp. Kosher Salt
Wonton Wrappers
Oil for frying
Small bowl of water

In a large stock pot heat approximately enough oil to fill the pan about 2/3 full over medium heat. While the oil is heating combine the cream cheese, green Chile, garlic and salt in a medium bowl. Once you have your mixture take a wonton wrapper and place about 1 tablespoon of the mixture in the middle. Then dipping your finger in the water, run you wet finger around the edges of the wonton wrapper and fold the wrapper in any shape you like. Then just press the edges together to make sure they seal. (That's what the water is for). Then place them on a sheet pan that has been lightly sprayed with cooking spray. In order to keep your wontons from drying out the best thing to do would be to cover them with a slightly damp towel. Place that wonton aside and keep assembling wontons until all the mixture is gone. Once the oil is hot enough, you can test this by placing in a small corner of a wonton wrapper in the oil. If the oil bubbles and the wrapper rises then the oil is ready, if it sinks and doesn't bubble, let your oil heat longer. When the oil is ready begin placing wontons in the oil, but you don't want to fry them all at once. I would start with anywhere between 5 and 6 depending on the size of your pan. Fry them on one side for about 2 minutes or until golden brown and then flip over in order to brown the other side. Once the entire wonton is golden brown remove from the oil and place on a paper towel to help remove the excess oil. 

Now you can serve them with you favorite dipping sauce or just eat them as is. Trust me they don't need a sauce.


  1. Umm. What is the heat level on this? I'm a woos..

    1. Mirely,

      That's the beauty of this recipe, you can totally control the heat. When you buy your green chile just look for packages that say mild. I buy Hatch Green Chile in the can and they are perfect! My kids can't handle heat either and they can eat these.

    2. Awesome! My bad, I missed the canned chile. For whatever reason I just went straight to the directions and all I could think about were actual chiles/jalape~nos. I'm definitely trying these.

    3. That's ok. You can find some canned chile that is hot. And if you are lucky to find it you can use a more fresh chopped green chile in the freezer freezer section at your grocery store. Not sure what the possibility is of you finding it though. Hope you make them and enjoy it! :)