Green Chile And Avocado Wontons with Cilantro Lime Crema

Green Chile And Avocado Wontons with Cilantro Lime Crema is a deliciously crispy, bite-sized appetizer that combines creamy avocado, tangy queso fresco, and a hint of heat from green chile and serrano chile. Encased in crispy wonton wrappers, these golden pockets are perfect for dipping in the zesty cilantro lime crema.

Whether you’re serving them as a party snack or as a savory appetizer, this dish delivers vibrant flavors and satisfying crunch with every bite. It’s a perfect fusion of creamy, cheesy goodness with a refreshing, tangy dip!

Why You’ll Love This Recipe:

People will love Green Chile And Avocado Wontons with Cilantro Lime Crema because they’re the perfect combination of creamy, cheesy, and crispy in every bite.

The rich, smooth avocado pairs beautifully with the crumbly, savory queso fresco, while the fresh green chile and serrano add a touch of heat and flavor.

Wrapped in a golden, crispy wonton shell, they provide a satisfying crunch with every bite.

The cilantro lime crema adds a refreshing, tangy contrast that perfectly balances the richness of the wontons, making them irresistibly tasty and perfect for dipping.

It’s a crowd-pleasing, bold-flavored appetizer that’s easy to make and hard to stop eating!

Key Ingredients:

Avocado: Adds a creamy texture and subtle richness to the filling.

Cacique® Ranchero® Queso Fresco: A mild, crumbly cheese that brings a savory, tangy flavor to the wontons.

Wonton wrappers: The crispy base that holds the creamy filling and adds crunch when fried.

Green chile & serrano chile: Provide a hint of heat and fresh, bright flavor to balance the richness of the avocado and cheese.

Cacique® Ranchero® Crema con Sal: A smooth, tangy crema that’s blended with cilantro and lime for a refreshing, zesty dipping sauce.

Cilantro & lime: Brighten the crema with a fresh, citrusy flavor that complements the richness of the wontons.

Queso Fresco Avocado Wontons with Cilantro Lime Crema

Ingredients

1 large avocado, peeled and pitted

4 green onions, chopped

1 green chile, chopped

1 (10 oz) package Cacique® Ranchero® Queso Fresco, crumbled

40 wonton wrappers

1 egg, beaten

3 cups grape seed oil (for frying)

1 (15 oz) container Cacique® Ranchero® Crema con Sal

1/3 cup cilantro, roughly chopped

1 large lime, juiced

1 small serrano chile, chopped

Instructions

Prepare the Filling:

In a medium bowl, mash the avocado.

Add the chopped green onions, crumbled queso fresco, and chopped green chile.

Mix everything together with your hands until the ingredients are well combined.

Assemble the Wontons:

Place 1 teaspoon of the avocado mixture in the center of each wonton wrapper.

Lightly brush the edges of the wrapper with the beaten egg.

Fold the wrapper in half to form a triangle and press the edges together to seal securely.

Fry the Wontons:

Heat the grape seed oil in a medium stockpot over medium heat.

Carefully add the wonton triangles to the hot oil in small batches, frying them for about 7 seconds on each side, or until they are golden brown and crispy.

Remove them from the oil and place on a paper-towel-lined plate to absorb any excess oil.

Make the Cilantro Lime Crema:

In a blender, combine the Cacique® Ranchero® Crema con Sal, cilantro, lime juice, and chopped serrano chile.

Blend until smooth and creamy.

Transfer the crema to a small dipping bowl.

Serve:

Serve the crispy avocado queso fresco wontons with the cilantro lime crema for dipping.

Enjoy!

Notes:

Wonton Wrappers:

Make sure to seal the wonton wrappers tightly to prevent the filling from spilling out during frying. If you’re having trouble sealing them, lightly dampen the edges of the wrappers with a bit of water before folding.

Frying Tips:

Fry the wontons in small batches to ensure they cook evenly and stay crispy. Don’t overcrowd the pan, as this can lower the oil temperature and result in soggy wontons. Use a slotted spoon to gently flip them and ensure they cook for about 7 seconds per side.

Adjusting the Spice:

The green chile and serrano chile add a nice kick of heat, but you can adjust the level of spiciness to your liking. For a milder version, use a smaller serrano chile or omit it entirely. You can also swap the serrano for a milder jalapeño or bell pepper if you prefer less heat.

Crema Variations:

If you prefer a smoother cilantro lime crema, feel free to add a splash of water or a little extra lime juice to thin it out. You can also add a touch of garlic or a few tablespoons of sour cream to the crema for extra flavor.

Make-Ahead Option:

The filling for the wontons can be prepared ahead of time and stored in the fridge for up to a day. Assemble and fry the wontons right before serving for the best crispy texture. The cilantro lime crema can also be made ahead and stored in the fridge for up to a few days.

Storage:

Leftover wontons can be stored in an airtight container in the fridge for 1-2 days. Reheat them in the oven at 350°F for 5-10 minutes to restore some of the crispiness. The cilantro lime crema can be stored in the fridge for up to 3-4 days.

Nutrition Information:

Serving Size: 2 wontons with dip

Frequently Asked Questions:

Can I make the wontons ahead of time?

Yes, you can prepare the filling ahead of time and store it in an airtight container in the refrigerator for up to 1 day.

However, it’s best to fry the wontons just before serving to maintain their crispy texture.

You can also assemble the wontons, cover them with plastic wrap, and refrigerate them for a few hours before frying.

Can I bake the wontons instead of frying them?

Yes, you can bake the wontons if you prefer a lighter option.

Preheat the oven to 375°F (190°C), place the assembled wontons on a baking sheet lined with parchment paper, and lightly brush them with oil or cooking spray.

Bake for 12-15 minutes, flipping halfway through, until they are golden brown and crispy.

Can I make this recipe vegetarian?

Yes, this recipe is already vegetarian as it doesn’t contain meat.

Just make sure to double-check that your queso fresco and crema are made without any animal-derived rennet if you’re strictly vegetarian.

How can I adjust the spice level of this recipe?

To make the wontons less spicy, you can omit the serrano chile and reduce or skip the green chile.

For a milder cilantro lime crema, use less serrano chile or leave it out entirely.

If you prefer more heat, feel free to add extra chopped chile or a pinch of chili powder.

How should I store leftovers?

Leftover wontons can be stored in an airtight container in the fridge for 1-2 days.

To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes to restore some of the crispiness.

The cilantro lime crema can be stored in the fridge for up to 3-4 days in an airtight container.

Can I use a different type of cheese instead of queso fresco?

Yes, if you can’t find queso fresco, you can substitute it with other mild, crumbly cheeses like feta or ricotta salata.

However, queso fresco has a unique texture and flavor, so try to choose a cheese that offers a similar crumbly consistency and mildness.

Do I need to deep-fry the wontons, or can I pan-fry them?

While deep-frying in oil is the traditional method to get crispy wontons, you can also pan-fry them in a shallow layer of oil.

Just make sure to flip them carefully to ensure both sides are crispy and golden brown.

Keep an eye on the heat to avoid burning the wrappers.

Can I use frozen wonton wrappers?

Yes, you can use frozen wonton wrappers. Just make sure to thaw them completely before using.

If the wrappers are too dry, you can lightly cover them with a damp towel to prevent them from cracking while you assemble the wontons.

How can I make the cilantro lime crema smoother?

If you want the cilantro lime crema to be extra smooth, you can blend it a little longer or add a splash of water or extra lime juice to reach your desired consistency.

For a creamier texture, you can also add a small amount of sour cream or Greek yogurt.

What if I don’t have grape seed oil?

If you don’t have grape seed oil, you can substitute it with other neutral oils that have a high smoke point, such as vegetable oil, canola oil, or sunflower oil.

These oils will fry the wontons just as well without altering the flavor of the dish.