Cranberry, jalapeño, and cheese fill wontons for a flavorful bite—perfect for holidays and party spreads.
# Components:
→ Filling
01 - 1 cup fresh cranberries, finely chopped
02 - 2 medium jalapeños, seeded and finely diced
03 - 3 green onions, finely sliced
04 - 2 tablespoons sugar
05 - 1/4 teaspoon salt
06 - 8 ounces cream cheese, softened
07 - 1/2 cup sour cream
08 - 1/2 cup shredded sharp cheddar cheese
→ Assembly
09 - 24 wonton wrappers
10 - 1 egg, beaten
11 - Vegetable oil, for frying
# Directions:
01 - Combine chopped cranberries, diced jalapeños, sliced green onions, sugar, and salt in a mixing bowl. Let stand for 10 minutes to allow flavors to meld.
02 - Blend softened cream cheese, sour cream, and shredded cheddar in a separate bowl until the mixture is smooth and homogenous.
03 - Gently fold the macerated cranberry-jalapeño mixture into the cheese base until evenly integrated.
04 - Lay one wonton wrapper on a clean surface. Place about 1 tablespoon of filling in the center.
05 - Brush edges of the wrapper with beaten egg and fold into a triangle, pressing edges firmly to seal. Repeat with remaining wrappers and filling.
06 - Heat approximately 1 inch of vegetable oil in a deep skillet to 350°F. Fry poppers in batches, 2–3 minutes per side, until crisp and golden brown.
07 - Remove poppers with a slotted spoon and drain on paper towels. Serve immediately, garnished with extra green onions if desired.
