Creamy, spicy, and delightfully crispy, these Cream Cheese Wontons with Chicken and Pepper Jack are the kind of snack that disappears in minutes at any gathering. Imagine a warm, cheesy center studded with tender chicken and green onion, wrapped in a delicate wonton shell and fried to golden perfection — irresistible, right? A fun fact: cream cheese wontons have been a party favorite in many American kitchens for decades, often showing up as the quickest crowd-pleaser at potlucks. If you love easy appetizers that taste made-by-a-pro, you’ll want to give this recipe a try. For more variations and tips on similar crowd-pleasers, check out our full Cream Cheese Wontons with Chicken and Pepper Jack recipe. These wontons are simple, quick to prepare, and beloved by kids and adults alike — a perfect addition to your appetizer rotation. Get ready to impress with minimal fuss!
What is Cream Cheese Wontons with Chicken and Pepper Jack?
What exactly are these little pillows of joy? Think of them as a playful mash-up of classic Chinese-style wontons and an American comfort-food filling — cream cheese, shredded Pepper Jack, and diced chicken. How did the name come to be? Maybe someone looked at a plate of these and asked, “Is it a dip or a dumpling?” and the rest is history. They’re cheekily named because they combine the silky richness of cream cheese with the bold kick of Pepper Jack — the ultimate party ambush for your taste buds. And remember, “the way to a man’s heart is through his stomach.” So why not try making a batch and see who falls in love? Grab your wrappers and let’s get cooking.
Why You’ll Love This
These wontons win hearts fast for three big reasons. First, the main highlight: a luxuriously creamy center with just the right amount of spicy Pepper Jack and savory chicken, creating a melty, satisfying bite every time. Second, cost-saving benefits: making them at home is inexpensive — a little cream cheese, a block of cheese, leftover cooked chicken, and a pack of wonton wrappers go a long way compared to ordering appetizers out. Third, the flavor power-ups: sliced green onions add brightness, garlic and onion powders deepen the savory notes, and a tangy soy-mirin dipping sauce ties it all together. If you enjoy bold cheese-forward snacks, you might also like our Crazy Chicken Mexican Chicken and Rice with Cheese for another hearty, family-friendly option. Ready to make them? Let’s dive into the simple steps.
How to Make:
Quick Overview
This recipe is quick, straightforward, and deeply satisfying. Prep is mostly mixing and filling, so it’s great for beginners. The texture contrast — creamy inside and crispy outside — is the standout element. Expect about 20 minutes of prep and 10 minutes of frying, depending on batch size. The highlights are the rich, creamy filling and the quick fry time that results in perfectly golden wontons.
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1 1/2 cups Pepper Jack cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 green onions, thinly sliced
- 1 cup finely diced cooked chicken (rotisserie or leftover), cooled
- 1 package wonton wrappers (12 ounces) — keep covered with a damp towel while working
- Vegetable oil for frying — about 1 inch in a heavy skillet, heated to 350–375°F
- 3 tablespoons low-sodium soy sauce for dipping
- 1 tablespoon water for dipping
- 2 tablespoons mirin for dipping
- 1/8 teaspoon sesame oil for dipping
Directions
- In a large food processor, add the softened cream cheese, grated Pepper Jack, garlic powder, onion powder, sliced green onions, and finely diced cooked chicken. Pulse just a few times until everything is combined but still has a bit of texture. Avoid over-processing — you want small chunks of chicken and cheese, not a smooth paste.
- Lay a wonton wrapper on a clean surface. Place a heaping teaspoon of the mixture in the center of each wrapper. Pull up opposite corners, pinch together at the top, and then bring the remaining sides up to form a little purse. Lightly moisten your fingers with cold water to help seal the wonton edges. Press down gently on the bottom so each wonton has a flat base and can stand upright.
- Keep extra wonton wrappers covered with a lightly moistened paper towel while working to prevent them from drying out. Place completed wontons on a plate and cover them with a damp towel as well so they don’t crack.
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350–375°F. If you don’t have a thermometer, test by dropping a tiny piece of wrapper in — it should sizzle immediately and turn golden in under a minute.
- Fry the wontons in small batches, careful not to overcrowd the pan. Fry each side until golden brown, roughly less than 1 minute per side. Use tongs to flip them gently. Remove and drain on paper towels.
- In a small bowl, mix the 3 tablespoons low-sodium soy sauce, 1 tablespoon water, 2 tablespoons mirin, and 1/8 teaspoon sesame oil to make the dipping sauce. Taste and adjust — a splash more mirin gives a sweeter note, a little more soy adds saltiness.
- Serve the warm wontons immediately with the dipping sauce and enjoy while they’re hot and crispy.
What to Serve With
- A simple cucumber salad with rice vinegar and sesame seeds for a fresh contrast
- Steamed or stir-fried vegetables like bok choy, snap peas, or broccoli for balance
- Sticky rice or fried rice to turn these into a fuller meal
- A light, slightly sweet beer or iced green tea for drinks that cut through the richness
- Extra dipping options: sweet chili sauce, sriracha mayo, or hoisin mixed with a touch of lime
Top Tips for Perfecting
- Use room-temperature cream cheese so it mixes smoothly without lumps.
- Grate the Pepper Jack by hand for the best melting texture, or pulse lightly in a processor.
- Keep unused wrappers covered with a damp towel to prevent drying and cracking.
- Fry in small batches to maintain oil temperature and even browning.
- Don’t overfill the wrappers — a heaping teaspoon is plenty to prevent leaking while frying.
- For a lighter version, bake at 400°F for 8–12 minutes until golden, flipping once.
- If you want more heat, add a pinch of cayenne or some finely chopped pickled jalapeño to the filling.
Storing and Reheating Tips
- Refrigeration: Store cooled leftover wontons in an airtight container in the refrigerator for up to 3 days. Keep the dipping sauce separate.
- Freezing: Flash-freeze uncooked assembled wontons on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry or bake from frozen, adding a couple minutes to cook time.
- Reheating: The best way to reheat is in a 350°F oven or air fryer for 5–7 minutes to restore crispness. Avoid microwaving, which makes them soggy.
FAQs
Can I make the filling ahead of time?
Yes. You can prepare the filling up to 24 hours in advance and keep it chilled in the refrigerator. Assemble the wontons just before frying for best results.
Can I bake these instead of frying?
Absolutely. Bake at 400°F on a parchment-lined sheet for 8–12 minutes, flipping halfway, until golden and crispy. They won’t be quite as crunchy as deep-fried, but they’re a great lighter option.
What if I don’t have Pepper Jack?
Substitute Monterey Jack with a small pinch of cayenne or diced pickled jalapeños for a similar spicy kick. Cheddar will work too but will change the flavor profile.
How do I prevent wonton wrappers from splitting while frying?
Don’t overfill the wrappers, seal edges well with water, and keep unused wrappers covered with a damp towel to prevent drying and cracking.
Can I use ground chicken instead of diced cooked chicken?
Yes, but cook and season the ground chicken first, cool it, then add to the filling. Ensure it’s finely crumbled so it mixes smoothly with the cheeses.
Conclusion
These Cream Cheese Wontons with Chicken and Pepper Jack are an easy, crowd-pleasing appetizer that delivers creamy, spicy, and crispy all in one bite. They’re quick to assemble, friendly on the budget, and perfect for parties, family dinners, or a cozy night in. If you want inspiration from another take on classic cream cheese wontons, check out Cream Cheese Wontons | Small Town Woman for more ideas and variations. Give this recipe a try, share the warm platter, and watch them vanish — then come back and tell me which dipping sauce was your crowd favorite!
Cream Cheese Wontons with Chicken and Pepper Jack
Equipment
- Food Processor
- Heavy Skillet
- Tongs
- Mixing Bowl
Ingredients
Filling Ingredients
- 8 ounces Cream cheese Softened to room temperature
- 1.5 cups Pepper Jack cheese Grated
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 4 Green onions Thinly sliced
- 1 cup Cooked chicken Finely diced and cooled (rotisserie or leftover)
Wonton wrappers
- 12 ounces Wonton wrappers Keep covered with a damp towel while working
Dipping Sauce Ingredients
- 3 tablespoons Low-sodium soy sauce For dipping
- 1 tablespoon Water For dipping
- 2 tablespoons Mirin For dipping
- 0.125 teaspoon Sesame oil For dipping
Frying Ingredients
- 1 inch Vegetable oil For frying, heated to 350–375°F
Instructions
- In a large food processor, add the softened cream cheese, grated Pepper Jack, garlic powder, onion powder, sliced green onions, and finely diced cooked chicken. Pulse just a few times until everything is combined but still has a bit of texture.
- Lay a wonton wrapper on a clean surface. Place a heaping teaspoon of the mixture in the center of each wrapper. Pull up opposite corners, pinch together at the top, and then bring the remaining sides up to form a little purse.
- Keep extra wonton wrappers covered with a lightly moistened paper towel while working to prevent them from drying out. Place completed wontons on a plate and cover them with a damp towel as well.
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until it reaches 350–375°F.
- Fry the wontons in small batches, careful not to overcrowd the pan. Fry each side until golden brown, roughly less than 1 minute per side. Use tongs to flip them gently.
- In a small bowl, mix the soy sauce, water, mirin, and sesame oil to make the dipping sauce. Taste and adjust as needed.
- Serve the warm wontons immediately with the dipping sauce and enjoy while they’re hot and crispy.