Chile Relleno Dippers

(from cscnfa’s recipe box)

Source: RecipeThing user sono_io

Categories: not tried


  • 1 (14 ounce) package wonton skins
  • 1 cup shredded Mexican blend cheese or monterey jack cheese
  • 1 (8 ounce) package cream cheese
  • 2 (7 ounce) cans diced green chilies
  • 1 teaspoon crushed peppercorns (we use multicolor blend)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 4 cups canola oil
  • sour cream
  • salsa
  • green chili sauce (Stokes)


  1. Open cans of green chiles, rinse in collander, drain and place in medium size mixing bowl.

  2. Mix green chiles with cream cheese, shreaded cheese, pepper, garlic powder, and salt.

  3. While mixing ingrediants heat oil for frying (medium-high heat).

  4. Place cheese mixture in quart size zip-lock bag.

  5. Snip one corner off of bag.

  6. Squeeze mixture to start flow from hole.

  7. Pipe (squeeze) about 1 teaspoon of cheese mixture in the corner of each wonton skin.

  8. Role wonton wrapper as you would for an egg roll.

  9. Fry in hot oil until light golden brown.

  10. After finished cooking serve either as dinner of appetizer with sides of sour cream, salsa and green chile sauce.

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