Chilli & Cheese Rangoons

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Angie of The Novice Gardener and Fiesta Friday Fame, had posted the Fried Wontons few weeks ago. I was so stuck up on that I quoted to Angie that I will be back on these with my veggie version. She is the master of exotic and fun recipes. Truly inspirational! A league in her own. 


It was one of those “cravings” kind of evening. We all wanted something warm, something cheesy and something spicy (not too much). It hit me with Jalapeño poppers from Arbys. Didn’t want to wear that jacket and drive out to get those babies. Too much work to satisfy the silly cravings. So, I opened the fridge and figured out few semi home made ingredients and wallah, Angie’s wontons brightened my head. 


Took the ready made wonton wrappers out by Nasoya, opened the Angie’s Wonton Post and put that oven to the pre-heat setting. I tell you, the best thing ever. Some simple pleasures of life are Semi Homa Made as quoted by Sandra. I love that lady and Melissa from the Food Network. 


Here is my recipe for making 12 Rangoons. Wontons and Rangoons are the cousins of the same family from different countries 😉.

Kitchen Equipments Required

Baking tray, oven, blender or fork, baking paper or butter paper.


Wonton wrappers, ready made – 12. You may use ready made Samosa Patti too, cut in 4×4 inch squares.

Cream Cheese –  1/3 cup, room temperature.

Jalapeño pepper – 1/2 or 1&1/2 tsp finely chopped. You may use any green chilli variety and adjust to the amount of heat required. The amount I used was just perfect. Hot enough but not to burn your senses. 

Corn Flour – 1&1/2 tsp dissolved in 1&1/2 tsp of cold water. We are going to use it for sealing the edges.


  1. Preheat the oven at 400F or 205C. Line the baking sheet with butter paper. Set aside.

  2. Mix the cream cheese and jalapeño chili in the blender and mix to a smooth mixture. Set aside. 

  3. Lay out 12 wonton wrappers or Samosa Patti. Work quickly. Add about 1tsp of the cheese and chili mix in the middle of each Rangoon.

  4. Apply the corn flour mixture on all the 4 sides of the rangoons. 

  5. Pick the 2 opposite corners and bring them to the center and pinch. 

  6. Now bring the other 2 corners of the Rangoon together and pinch them to merge with already merged corners.

  7. Press the sides of the rangoons together to seal. 

Refer to Angie’s original post for understanding on folding. Also, refer to the pictogram given below.  

  1. Bake for 10-12 minutes. Grill / Broil for 30-35 seconds to create a golden hue. You can totally deep fry these. Choice is yours. 

  2. Serve with some ketchup spiked with hot sauce. 

Note – You may use ready to bake rolls, crescents, phyllo cups, anything for its base. The stuffing is so desirably yumm, that it will make any base shine.

An awesomeness created instantly to please your craving taste buds! 😉

You may entertain your guests with it over game party gatherings, weekend drink parties, brunch dates, etc. These make elegant party food!

Enjoy with family and friends this weekend. I am taking this tray to enjoy with my pals at Angie’s Fiesta Friday, co-hosted by lovely ladies Selma and Margy. See you guys soon!


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  1. Saw these on Facebook or IG and couldn’t until I got down the entries to your post! These look fabulous Sonal – what a great job you have done with them and really lovely photographs too – Angie and Elaine are delighted – what more could you ask for?! Thanks for sharing them at Fiesta Friday!

  2. Angie really makes delicious foods that will not let you sleep. 😀 #cravings
    These look really good, Sonal. And ehem, you’re doing better at photohpgraphy. 😉

  3. Sona when are you planning to visit India ?? I am gonna hand over my kitchen to you, atleast for a day 😀 These look super yum !!

  4. Sona when are you planning to visit India ?? I am gonna hand over my kitchen to you, atleast for a day 😀 These look super yum !!

  5. Sona when are you planning to visit India ?? I am gonna hand over my kitchen to you, atleast for a day 😀 These look super yum !!

  6. I love those little cheesy bites. Aren’t wonton wrappers the best thing ever? You can bake or fry or steam and they are always good, your filling is delicious. I would love with red pepper jam, that would be awesome. This is so much better than the jalapeno poppers. Love it, and they are really impressive looking too!

  7. I was just looking around and baaam!! Here you are with chilli rangoons!! How adorable do they look!! Elaine will be ecstatic to see these!! I told her you were working on a vegetarian version. You best let her know, Sonal. I know she was waiting for it! 😀