Alejandrinos Recipe

Prepare jalapeños

Wear gloves if preferred. Halve each jalapeño lengthwise and remove seeds and membranes with a small spoon for milder heat (reserve some seeds if you want hotter). Finely dice the jalapeño flesh until you have about 3/4 to 1 cup chopped jalapeño. Pat dry on paper towels to remove excess moisture.

Mix filling

In a medium bowl, combine the diced jalapeños, finely chopped cilantro, shredded Monterey Jack, softened cream cheese, and sliced green onions (if using). Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Mix thoroughly with a rubber spatula until evenly combined and smooth. Taste and adjust seasoning — add more salt or a pinch of sugar if the filling needs balance.

Set up an assembly station: a small bowl of cold water, a clean work surface, and the wonton wrappers stacked and covered with a damp towel to prevent drying.

Place one wonton wrapper on the work surface with a corner pointing toward you (diamond shape). Spoon about 1 to 1 1/2 teaspoons of the jalapeño-cheese filling into the center of each wrapper. Avoid overfilling to prevent leaking during frying.

Dip your finger into the cold water and lightly moisten two adjacent edges of the wrapper. Fold the wrapper in half over the filling to form a triangle, pressing firmly to seal all edges and remove any trapped air. Optionally, bring the two tip corners together and press to form a little purse or leave as triangles. Repeat with remaining wrappers and filling. Cover assembled wontons with a damp towel while you work to keep them from drying out.

Pour vegetable oil into a heavy-bottomed skillet or medium pot to a depth of about 1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of wrapper sizzles immediately but doesn't burn.

Fry the wontons in batches (do not overcrowd) for 1.5–2.5 minutes per side, turning with tongs or a slotted spoon, until they are golden brown and crisp. Adjust heat as needed to maintain oil temperature. Remove to a paper-towel-lined tray to drain. Let cool slightly — filling will be very hot inside.

While wontons fry, whisk together mayonnaise, sour cream, hot sauce, lime juice, honey, smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust heat or acidity: add more hot sauce to increase spice, or more lime/honey to balance. Transfer to a serving bowl or drizzle bottle.

Arrange the fried Alejandrinos on a platter. Sprinkle with extra cilantro leaves and serve with lime wedges and the spicy dressing for dipping. These are best served hot and crisp.

Storage: keep leftover cooked wontons in an airtight container in the refrigerator up to 2 days. Reheat in a 350°F (175°C) oven or an air fryer for 5–8 minutes to restore crispness. Uncooked assembled wontons can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 1 month; fry from frozen, adding about 30–60 seconds to cook time.