Jalapeño Popper Wontons

Trim and thinly slice scallions. Roughly chop jalapeño, removing ribs and seeds for less heat if desired (chop into smaller pieces for less intensity).

Place cream cheese in a large microwave-safe bowl; cover with plastic wrap and microwave for 30 seconds. (Continue to microwave in 10 second increments if still not softened.)

Remove plastic wrap; stir in cheddar, pepper jack, scallions, garlic powder, and as much jalapeño as you like until evenly combined.

Place 2 TBSP water in a small bowl.

On a clean work surface, working one at a time, add about 1½ tsp filling to the center of each wonton wrapper, leaving a ¼-inch border around the edges. TIP: Cover remaining wrappers with a damp paper towel as you work to keep them from drying out.

Using your fingers, lightly brush edges with water. Fold each wonton into a triangle, meeting the top and bottom corners to each other and pressing firmly around the filling to remove any air and seal wontons. TIP: Lay filled wontons on a baking sheet in a single layer and cover with a kitchen towel while you work.

When you’re on your last batch, heat ⅓-inch of oil in a large pan over medium heat. Once oil is hot enough that a pinch of flour sizzles, carefully add wontons. (Work in batches, don’t crowd the pan!) Fry wontons, turning as they brown, until golden and crispy, 3-5 minutes. (If oil gets too hot, lower the heat.)

Transfer to a paper towel-lined plate.