Poblano Wonton Poppers
hey fans, I made these poppers wonton style in the honor of the golden state warrriors but you can make them for Giants or 49ers game day parties trust me. so super easy to make, and the secret to great filler mascarpone and the Italians love it too! so make them for your next game day party soon. and let me know how these turn out. so get cooking and we love all things food and culture.
Poblano Wonton poppers
1 package wonton wrappers
1/2 cup diced poblano peppers, seeded
2 tbl olive oil
1 tub mascarpone cheese
1 cup shredded cheddar cheese
salt and pepper
water to dampen
oil to fry the poppers
method
in a sauté pan over medium high heat heat 2 tbl olive oil add the poblano peppers, season with salt and pepper and cook until softened 5-8 minutes. in a bowl mix cheddar, mascarpone together and fold in the warm sautéed poblanos and mix while its still warm and chill for 30 minutes in plastic wrap before filling
lay a wonton square onto a cutting board dampen first with water then spoon about a tablespoonful of the mascarpone chile mixture do not overstuff it will ooze out. then fold into a triangle and seal well. and repeat with remaining wontons until all is used up. kids can help you do this.
heat oil up to 2 inches in a skillet like pan over medium high heat do not fill all the way up it will spill all over and you will cause a fire. so that's my #1 safety frying tip. and fry the poppers for 2 minutes per side until golden brown in batches. drain on paper towels. repeat with remaining wontons
you can flash freeze them in a cookie sheet for 1 hour then place them in plastic baggies and freeze.
also want to make more. turn off the heat and let it cool or add a little more oil to cool it down and continue that way you wont get the bad frying down. its all about the temp so good luck!
1 package wonton wrappers
1/2 cup diced poblano peppers, seeded
2 tbl olive oil
1 tub mascarpone cheese
1 cup shredded cheddar cheese
salt and pepper
water to dampen
oil to fry the poppers
method
in a sauté pan over medium high heat heat 2 tbl olive oil add the poblano peppers, season with salt and pepper and cook until softened 5-8 minutes. in a bowl mix cheddar, mascarpone together and fold in the warm sautéed poblanos and mix while its still warm and chill for 30 minutes in plastic wrap before filling
lay a wonton square onto a cutting board dampen first with water then spoon about a tablespoonful of the mascarpone chile mixture do not overstuff it will ooze out. then fold into a triangle and seal well. and repeat with remaining wontons until all is used up. kids can help you do this.
heat oil up to 2 inches in a skillet like pan over medium high heat do not fill all the way up it will spill all over and you will cause a fire. so that's my #1 safety frying tip. and fry the poppers for 2 minutes per side until golden brown in batches. drain on paper towels. repeat with remaining wontons
you can flash freeze them in a cookie sheet for 1 hour then place them in plastic baggies and freeze.
also want to make more. turn off the heat and let it cool or add a little more oil to cool it down and continue that way you wont get the bad frying down. its all about the temp so good luck!
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