Pop Goes The Weasel Recipe
Blend of cream cheese, grilled chicken breast, cheddar jack cheese, diced jalapeños and spices rolled in wontons (3). Served with Asian sauce.
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Ingredients
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Wonton Rolls
Asian Dipping Sauce
Method
Wonton Rolls
Prepare chicken
If you don't already have grilled chicken, season one boneless skinless chicken breast with salt and pepper and grill over medium-high heat until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then finely chop or shred to measure 1 1/2 cups.
Make filling
In a medium bowl, add 1 cup softened cream cheese. Stir until smooth. Fold in 1 1/2 cups chopped grilled chicken, 3/4 cup shredded cheddar jack, 1 diced jalapeño (seeds removed for milder heat), 2 tbsp thinly sliced green onions, 1 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined and taste to adjust seasoning.
Assemble wontons
Lay a wonton wrapper on a clean work surface with a corner pointing toward you (diamond shape). Brush the edges lightly with beaten egg. Place about 2 tablespoons of the filling in the center of the wrapper. Lightly dust wrapper edges with a pinch of cornstarch if wrappers are very wet. Fold the bottom corner up over the filling to meet the top corner, creating a triangle, and press to seal, removing any air pockets. Optionally fold the two side corners toward the center and press to create a small parcel. Repeat to make 12 rolls (will yield 3 per order; scale as needed).
Chill (optional)
Place assembled wontons on a parchment-lined tray and chill in the refrigerator for 15 minutes to help them hold shape when frying.
Fry wontons
Heat about 1 cup neutral oil in a heavy skillet over medium-high heat until shimmering and 350°F if using a thermometer. Fry wontons in batches (do not overcrowd) 1½–2½ minutes per side, turning carefully, until golden brown and crisp. Transfer to a paper towel-lined tray to drain and lightly salt while hot. Alternatively, bake at 400°F for 12–14 minutes, flipping halfway, until crisp.
Asian Dipping Sauce
In a small bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp toasted sesame oil, 1/2 tsp sriracha (optional), 1/2 tsp minced garlic and 1/2 tsp toasted sesame seeds. Whisk until honey dissolves. Add 1 tbsp water to thin if desired. Taste and adjust for sweetness, acidity or heat. Serve at room temperature alongside the hot wontons.