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Mexican Fiesta Wontons


"Packaged wontons are so versatile and let you play around with unique filling ideas. These Mexican Fiesta Wontons are sure to spice up your next get-together!"—David

Tip: Canned green chilies actually tend to be on the mild side—to give the cheese dip extra kick, add in a finely diced jalapeño.

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Rate this recipe 4.6/5 (30 Votes)


  • Wontons:
  • 2 tsp vegetable oil, divided
  • 8 oz lean ground beef
  • 1/4 tsp salt
  • 1/4 cup onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup canned green chilies, diced
  • 1/4 cup + 2 Tbsp enchilada sauce
  • 22-24 wonton wrappers
  • Cheese Dipping Sauce:
  • 1 (14.5-oz) can petite diced tomatoes with sweet onions, well drained
  • 1/4 cup canned green chilies, diced
  • 1 (16-oz) package Velveeta cheese, chopped into 1/2" cubes
  • 1/2 cup enchilada sauce
  • 1/4 cup Corona beer



Step 1

To prepare the wontons, heat 1 tsp of the oil in a medium-size skillet over medium heat. Place the ground beef into the pan, sprinkle with the salt, and cook until no longer pink, about 5–7 minutes. Remove the meat from the pan, drain any excess fat, and place into a bowl. Set aside.

Add the other tsp of oil to the pan, and then add the onions, peppers, and chilies, and cook until tender, about 3–4 minutes. Place the meat back into the pan with the cooked vegetables, and then add the enchilada sauce. Cook for 2 more minutes, or until the sauce is fully absorbed. Scoop the mixture into a bowl. Refrigerate until completely cooled.

To assemble the wontons, brush the edges of each wrapper with water, and one by one, place 1 Tbsp of the meat filling into each. Fold the wonton in half to form a triangle and seal the edges. Brush the tips of the triangles with a little more water to join them together, and press to bind. Freeze the stuffed wontons until you’re ready to fry.

Preheat a deep fryer to 350°F. Place the wontons into the deep fryer in batches and cook for 4–5 minutes, flipping them halfway through, until golden brown.

To prepare the cheese sauce, place the petite diced tomatoes and chopped chilies into a 3-qt sauce pot and cook over medium heat for 3–5 minutes. Reduce the heat to low, add the chopped Velveeta cheese, enchilada sauce, and beer and cook, constantly stirring, until the cheese is completely melted. Place the dip into a warm serving vessel and serve.

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