I folded jalapeño, avocado, and cream cheese into thin wonton skins to create Cream Cheese Wontons, and I’ll share the simple trick that keeps the filling intact.

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I didn’t expect something so simple to be this addictive but these Jalapeño Popper Avocado Wontons hooked me the first time I popped one in my mouth. I love how avocado smooths the heat of diced jalapeños and turns every bite into a tiny surprise.

Folks call these Wonton Appetizers a party trick and my family keeps joking that my Cheese Wontons should come with a warning label, they vanish in seconds. They look fancier than they are, honestly, and you’ll end up making excuses to serve them again even on a random weeknight.

Ingredients

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Rich creamy cream cheese adds fat and protein makes the filling smooth and tangy
Adds healthy fats and fiber avocado gives a mild buttery taste keeps it creamy
Jalapeños bring heat and vitamin C a fresh peppery bite seeds up the spice
Sharp cheddar or pepper jack gives salty tang melty texture and extra savory kick
Green onions add bright onion flavor a bit of crunch and fresh lift
Wonton wrappers make a thin crispy shell when fried mostly carbs and snacky fun
Crispy bacon bits add smoky saltiness and protein totally optional but insanely addictive
Tiny lime juice brightens flavors adds acidity not sweetness small vitamin C boost
Garlic powder gives a warm savory note boosts umami a little goes a long way

Ingredient Quantities

8 oz cream cheese softened (about 225 g)

1 ripe avocado mashed

2 medium jalapeños seeded and finely diced

1/2 cup shredded sharp cheddar or pepper jack (about 55 g)

2 tbsp chopped green onions

1 tsp lime juice

1/2 tsp garlic powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 package wonton wrappers about 50 wrappers

1 large egg beaten

2 cups vegetable oil for frying

2 tbsp cooked crispy bacon bits optional

Fresh cilantro for garnish optional

How to Make this

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1. In a bowl beat the softened cream cheese until smooth then fold in the mashed avocado, diced jalapeños (seed them if you want less heat), shredded cheddar or pepper jack, chopped green onions, lime juice, garlic powder, kosher salt and black pepper; stir in the bacon bits if using and taste, adjust salt or lime as needed.

2. Cover the filling and chill 10 to 20 minutes so it firms up, makes filling wontons way easier and less messy.

3. Set up an assembly station: a stack of wonton wrappers under a damp kitchen towel (keeps them from drying), a small bowl with the beaten egg for sealing, and a spoon or small cookie scoop for portioning.

4. Place one wrapper on the work surface, put about 1 teaspoon of filling in the center (don’t overstuff or they’ll burst), brush the wrapper edges with beaten egg, fold into a triangle or bring corners together to make a pouch, press out any air and seal the edges firmly.

5. Repeat until wrappers are filled. Keep finished wontons on a tray covered loosely with the damp towel.

6. Heat 2 cups vegetable oil in a heavy skillet or small pot to 350 to 375°F (175 to 190°C). If you don’t have a thermometer test by dropping a tiny piece of wrapper in oil, it should sizzle and rise immediately.

7. Fry wontons in small batches, 1 to 2 minutes per side, until golden and blistered. Do not overcrowd the pan. Use a slotted spoon to remove and drain on paper towels.

8. For extra crunch try a two-step fry: first fry at lower heat until set (about 1 minute), remove, then raise oil temp to 375°F and fry quickly until golden, 30 to 45 seconds.

9. Serve warm, garnish with fresh cilantro and extra bacon bits if you like, and offer ranch, salsa or sour cream for dipping.

Equipment Needed

1. Large mixing bowl (for beating cream cheese and folding the filling)
2. Hand mixer or sturdy spatula/fork to smooth the cream cheese (either works)
3. Cutting board and sharp knife for dicing jalapeños and chopping green onions
4. Damp kitchen towel to cover wonton wrappers and finished wontons
5. Small bowl and pastry brush (or fingertip) for the beaten egg seal
6. Teaspoon or small cookie scoop for portioning the filling
7. Heavy skillet or small pot and a candy/deep-fry thermometer to hit 350–375°F
8. Slotted spoon or spider, tray lined with paper towels and tongs for draining and handling the fried wontons

FAQ

Q: Can I bake or air fry these instead of deep frying? A: Yes. For baking brush wontons with a little oil and bake at 400 F for 10 to 12 minutes turning once, till golden. For air fryer cook at 370 F for 6 to 8 minutes, check at 5 minutes. They won't be quite as blistery as fried ones but still crisp and way less oil.

Q: How do I keep wontons from leaking or opening while frying? A: Don’t overfill. Use about 1 teaspoon of filling, brush edges with beaten egg or water, press edges firmly and seal. Let filled wontons rest 5 minutes so the wrapper dries a bit, that helps them hold together when they hit hot oil.

Q: Can I make these ahead or freeze them? A: Yep. Lay sealed wontons on a baking sheet single layer and freeze till solid, then transfer to a freezer bag. Fry or bake from frozen, add a minute or two to cook time. Finished wontons keep in fridge 2 to 3 days, or in freezer for up to 1 month.

Q: My jalapeños are too hot, how do I tone them down? A: Remove seeds and inner ribs, that’s where most heat lives. Use just one jalapeño or swap for milder pepper like poblano. Or use pickled jalapeños for tang with less burn.

Q: What oil temp and cook time should I use for frying? A: Heat oil to about 350 to 375 F. Fry in small batches so oil temp stays steady, 1 to 2 minutes per side until golden brown. Drain on paper towels and serve hot.

Q: Any good swaps or add ins if I don’t have something? A: Cream cheese can be mixed with a bit of Greek yogurt if you want lighter texture. Use pepper jack or sharp cheddar for different kick. If you need gluten free try rice or tapioca wrappers but test one first, they behave differently. You can add cooked bacon bits to the filling or on top for extra crunch.

Jalapeño Popper Avocado Wontons Recipe Substitutions and Variations

Cream cheese: Swap with Neufchâtel for a lower fat, almost identical texture, or use mascarpone if you want a richer, silkier filling. If you pick mascarpone add a tiny pinch more salt cause it’s milder.
Ripe avocado: If avos are a no go use 1/2 cup extra cream cheese plus 1 tbsp lime juice for similar creaminess and tang, or 3/4 cup mashed cooked sweet potato for the same body but a milder, slightly sweet flavor. Add lime or a splash of vinegar to keep it bright.
Jalapeños: Swap with serrano or Fresno peppers for more heat, or use poblano for less heat and more smoky flavor. Quick tip, serranos are much hotter so start with half the amount and taste.
Wonton wrappers: Use small flour tortillas cut into squares, egg roll wrappers, or phyllo sheets (brush with oil between layers). Note egg roll wrappers are thicker so fry a bit longer, phyllo crisps up faster so watch the heat.

Pro Tips

– Chill the filling until it’s a little firm before you fill the wrappers. It makes scooping way easier and stops the filling from oozing out, so you can actually seal the edges without a mess. If it still feels too soft, scoop smaller amounts.

– Keep the wrappers covered with a damp towel while you work and only peel one or two at a time. Finished wontons should sit under the towel too so they dont dry out and crack while you do the rest.

– For frying, don’t crowd the pan, and test the oil first with a tiny scrap of wrapper so you know it sizzles right away. If you want extra crunch, do a two-step fry: set them briefly at lower heat to set, then hit them hot and quick to get blistered and golden.

– Taste and tweak the filling before you start sealing. Add a squeeze more lime or a pinch more salt if the avocado makes it bland, seed the jalapeños to cut the heat or leave some seeds for a kick, and toss in bacon or swap cheeses to match how bold you want it. If you want less oil, these also bake fine on a sheet with a light spray of oil.

Jalapeño Popper Avocado Wontons Recipe

Recipe by Bob Jones

0.0 from 0 votes

I folded jalapeño, avocado, and cream cheese into thin wonton skins to create Cream Cheese Wontons, and I’ll share the simple trick that keeps the filling intact.

Servings

servings

Calories

117

kcal

Equipment: 1. Large mixing bowl (for beating cream cheese and folding the filling)
2. Hand mixer or sturdy spatula/fork to smooth the cream cheese (either works)
3. Cutting board and sharp knife for dicing jalapeños and chopping green onions
4. Damp kitchen towel to cover wonton wrappers and finished wontons
5. Small bowl and pastry brush (or fingertip) for the beaten egg seal
6. Teaspoon or small cookie scoop for portioning the filling
7. Heavy skillet or small pot and a candy/deep-fry thermometer to hit 350–375°F
8. Slotted spoon or spider, tray lined with paper towels and tongs for draining and handling the fried wontons

Ingredients

8 oz cream cheese softened (about 225 g)
1 ripe avocado mashed
2 medium jalapeños seeded and finely diced
1/2 cup shredded sharp cheddar or pepper jack (about 55 g)
2 tbsp chopped green onions
1 tsp lime juice
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 package wonton wrappers about 50 wrappers
1 large egg beaten
2 cups vegetable oil for frying
2 tbsp cooked crispy bacon bits optional
Fresh cilantro for garnish optional

Directions

In a bowl beat the softened cream cheese until smooth then fold in the mashed avocado, diced jalapeños (seed them if you want less heat), shredded cheddar or pepper jack, chopped green onions, lime juice, garlic powder, kosher salt and black pepper; stir in the bacon bits if using and taste, adjust salt or lime as needed.
Cover the filling and chill 10 to 20 minutes so it firms up, makes filling wontons way easier and less messy.
Set up an assembly station: a stack of wonton wrappers under a damp kitchen towel (keeps them from drying), a small bowl with the beaten egg for sealing, and a spoon or small cookie scoop for portioning.
Place one wrapper on the work surface, put about 1 teaspoon of filling in the center (don’t overstuff or they’ll burst), brush the wrapper edges with beaten egg, fold into a triangle or bring corners together to make a pouch, press out any air and seal the edges firmly.
Repeat until wrappers are filled. Keep finished wontons on a tray covered loosely with the damp towel.
Heat 2 cups vegetable oil in a heavy skillet or small pot to 350 to 375°F (175 to 190°C). If you don’t have a thermometer test by dropping a tiny piece of wrapper in oil, it should sizzle and rise immediately.
Fry wontons in small batches, 1 to 2 minutes per side, until golden and blistered. Do not overcrowd the pan. Use a slotted spoon to remove and drain on paper towels.
For extra crunch try a two-step fry: first fry at lower heat until set (about 1 minute), remove, then raise oil temp to 375°F and fry quickly until golden, 30 to 45 seconds.
Serve warm, garnish with fresh cilantro and extra bacon bits if you like, and offer ranch, salsa or sour cream for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.