Creamy Cheese Pickle Wontons

Last week I made this recipe up for a Foodnetwork Magazine contest. I had to submit an original recipe using pickles. I have tasted cream cheese wontons before but always felt they were missing a lot of something. These things are packing more flavor then Hubba Bubba, give them a shout and let me know what you think. (Excuse the darkness on a few of pictures below.)

Filling: Yields approximately 14 wontons

1/2 cup diced dill Mt. Olive Pickles pickles

1/4 cup diced onion

1 jalapeno pepper, halved, seeded and diced

1/4 cup shredded cheddar cheese

1 garlic clove, chopped

3 ounces cream cheese (softened)

3 strips of bacon (cooked & chopped into bits)

1 tablespoon Franks Hot Sauce (or your favorite, no Tabasco)

1/2 teaspoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

pepper (to taste)


grated parmesan cheese

wonton wrappers (3.5″x3.5″)

vegetable oil

1 egg white

Sweet Chili Sauce

Heat about an inch of vegetable oil to 350 degrees

Mix first eleven ingredients in a bowl with a fork  until cream cheese is fully mixed with all ingredients.

Brush edges of Wonton wrappers with either egg whites or water (for sealing)

Spoon pickle mixture into the center of the wonton

Fold wonton into triangles and seal edges with egg white or water

Press edges of sealed wonton with a fork to completely

Grab two points of triangle and fold together to make the wonton 

Drop wonton into oil and fry until it is golden brown (approximately 2-3 minutes on each side)

Cook in batches until all mixture is used

Drain on a paper towel

Sprinkle parmesan cheese

Serve with sweet chili sauce

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Categories: Recipes, Snacks and Apps


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4 Comments on “Creamy Cheese Pickle Wontons”

  1. June 9, 2010 at 3:02 pm #

    This looks delicious! Submit it to our official recipe contest!

  2. September 17, 2011 at 1:58 pm #

    • I like the sound of this. Certainly a different take on an old favorite. Who would have thought? Cheese pickle wontons. I think you (and I) have stumbled onto a real winner here, Thanks! •


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