Creamy, melty, and delightfully crisp — these Cream Cheese Wontons with Chicken and Pepper Jack are the kind of snack that disappears in minutes at any gathering. The combination of tangy cream cheese, spicy Pepper Jack, and tender chicken wrapped in a golden wonton is irresistibly comforting and surprisingly simple to make. Fun fact: many versions of cream cheese wontons started as quick party appetizers in Asian-American kitchens, where people loved stuffing familiar ingredients into crispy wrappers. If you enjoy quick bites that pack flavor, this recipe is a must-try and complements other favorites on the blog — see this internal link to a similarly crowd-pleasing version of homemade cream cheese wontons for more ideas: homemade cream cheese wontons recipe. Ready to make something everyone will love? Let’s get cooking.
What is Cream Cheese Wontons with Chicken and Pepper Jack?
What’s in a name? Imagine a tiny savory parcel filled with cheeky Pepper Jack heat and silky cream cheese — that’s your wonton. Is it an appetizer, a finger food, or emotional support on a Tuesday night? Yes. Who named it? Probably someone who realized “the way to a man’s heart is through his stomach” and decided a crispy, cheesy handheld would do the trick. Maybe it was invented by a tired host looking for something quicker than a casserole but more exciting than chips. Whatever the origin, these fritters of joy are best eaten fresh and with a smile. Try them and see why they became a kitchen favorite.
Why You’ll Love This
First, the star here is the contrast: smooth, spicy, and savory filling against a crunchy, golden wrapper. Every bite gives you creamy and melty goodness with a little kick from the Pepper Jack. Second, making these at home saves money over takeout or pre-made appetizers — a single box of wonton wrappers and simple pantry ingredients yields dozens of servings. Third, the flavor boosters like green onions, garlic and a quick mirin-soy dipping sauce turn simple ingredients into something restaurant-worthy. If you love fusion comfort foods, these are an easy jump-off point, and they pair nicely with other inventive snacks like the cream cheese and bacon stuffed Doritos chicken on the blog — take a look for a bold pairing idea: Cream Cheese and Bacon Stuffed Doritos Chicken recipe. Don’t wait — make a batch tonight and impress everyone at your table.
How to Make
Quick Overview
This recipe is straightforward: mix the filling, fill and shape wontons, then fry until golden. Preparation is quick — about 15 minutes to assemble and 5–8 minutes to fry in small batches — and the result is a creamy interior with a satisfyingly crispy exterior. The standout element is the melty Pepper Jack blended into the cream cheese, giving both heat and sharpness that keeps every bite exciting.
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 (white and light green parts only)
1 cup finely diced cooked chicken (rotisserie or leftover chicken), finely chopped
1 package wonton wrappers (12 ounces), kept covered to prevent drying
Vegetable oil for frying, about 1 inch deep in skillet
3 tablespoons low-sodium soy sauce
1 tablespoon water
2 tablespoons mirin
1/8 teaspoon sesame oil
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 not completely puréed — you want small bits for texture. If you don’t have a food processor, mix thoroughly by hand in a bowl.
- Place a heaping teaspoon of the mixture in the center of each wonton wrapper. Pull up the sides of the wrapper and pinch together at the top to seal. Lightly moisten your fingers with cold water to help seal the wonton. Press down gently on a plate so the bottom is flat and the wonton can stand upright if you like.
- Keep extra wonton wrappers covered with a lightly moistened paper towel while working to prevent them from drying out. Repeat until all wontons are filled. Cover completed wontons with a lightly moistened paper towel as well to keep them pliable.
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until the oil reaches 350–375°F. If you don’t have a thermometer, test with a small corner of wrapper — it should sizzle and crisp quickly without burning.
- Fry the wontons in small batches so they don’t overcrowd the pan. Fry until golden brown, about less than 1 minute per side. Use tongs to flip them gently if needed. Remove to a paper towel-lined plate to drain.
- In a small bowl, mix the low-sodium soy sauce, water, mirin, and sesame oil to create the dipping sauce. Taste and adjust mirin or soy sauce to suit your sweetness or salt preference.
- Serve the warm wontons with the dipping sauce and enjoy immediately for best texture and flavor.
What to Serve With
Serve these wontons with a crisp cucumber salad or a simple Asian slaw to add freshness and crunch. Steamed jasmine rice or fried rice can turn them into a more substantial meal. For drinks, green tea or a light lager pairs nicely; for something nonalcoholic, try sparkling water with lime. Add a side of sweet chili sauce or extra soy-mirin dip for guests who want an extra flavor punch.
Top Tips for Perfecting
- Substitution: Use Monterey Jack or mild cheddar if you prefer less heat than Pepper Jack.
- Texture: Keep the filling chilled for easier handling and firmer filling.
- Frying: Maintain oil temperature for quick, even browning; too cool and the wontons will absorb oil.
- Make-ahead: Fill the wontons and freeze them on a baking sheet; once frozen, transfer to a bag and fry from frozen, adding a minute to cook time.
- Avoid overfilling to ensure a tight seal and prevent leaks while frying.
Storing and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days. To reheat and keep them crispy, bake at 375°F on a wire rack for 6–8 minutes or re-fry briefly in oil. For freezing, place assembled wontons on a tray and freeze until solid, then store in a freezer bag for up to 2 months. Fry or bake from frozen, adding a minute or two to cooking time.
FAQs
Can I bake these instead of frying?
Yes. Brush or spray the wontons lightly with oil and bake at 400°F for 8–12 minutes until golden, flipping halfway through.
Can I make these vegetarian?
Absolutely. Omit the chicken and add finely diced mushrooms or extra green onions and a splash of soy for umami.
How do I prevent wontons from opening while frying?
Make sure the edges are moistened and pressed firmly. Don’t overfill, and fry at the correct temperature to seal quickly.
Can I use leftovers for the filling?
Yes. Shredded rotisserie or grilled chicken works great and adds flavor without extra prep.
Is there a gluten-free option?
Use gluten-free wonton wrappers if available or try small rice paper wrappers, understanding texture will be different.
Conclusion
These Cream Cheese Wontons with Chicken and Pepper Jack are a fast, wallet-friendly, and crowd-pleasing appetizer that balances creamy, spicy, and crunchy elements in every bite. They’re simple enough for a weeknight snack and impressive enough for parties, and they store and freeze well for make-ahead convenience. If you want more inspiration on classic cream cheese wonton variations, check out this helpful guide to similar recipes for ideas and serving suggestions: Cream Cheese Wontons | Small Town Woman. Give them a try and share a plate — they’re guaranteed to disappear fast.
Cream Cheese Wontons with Chicken and Pepper Jack
Equipment
- Food Processor
- Skillet
- Tongs
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 pieces Green onions Thinly sliced (white and light green parts only)
- 1 cup Cooked chicken Finely diced (rotisserie or leftover chicken)
Wonton Wrappers
- 1 package Wonton wrappers 12 ounces, kept covered to prevent drying
Frying Ingredients
- 1 inch Vegetable oil For frying
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Water
- 2 tablespoons Mirin
- 0.125 teaspoon Sesame oil
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 not completely puréed — you want small bits for texture.
- Place a heaping teaspoon of the mixture in the center of each wonton wrapper. Pull up the sides of the wrapper and pinch together at the top to seal. Lightly moisten your fingers with cold water to help seal the wonton.
- Keep extra wonton wrappers covered with a lightly moistened paper towel while working to prevent them from drying out. Repeat until all wontons are filled.
- Heat about 1 inch of vegetable oil in a heavy skillet over medium-high heat until the oil reaches 350–375°F.
- Fry the wontons in small batches until golden brown, about less than 1 minute per side. Remove to a paper towel-lined plate to drain.
- In a small bowl, mix the low-sodium soy sauce, water, mirin, and sesame oil to create the dipping sauce. Taste and adjust mirin or soy sauce to suit your preference.
- Serve the warm wontons with the dipping sauce and enjoy immediately for best texture and flavor.
