Queso Fresco Avocado Wontons with Cilantro Lime Crema
Crispy on the outside, creamy and tangy on the inside these Queso Fresco Avocado Wontons are a fun fusion twist on a party appetizer. Paired with a zesty Cilantro Lime Crema, they’re perfect for game nights, celebrations, or anytime you’re craving a bold bite!
Why You’ll Love This Recipe
Crispy + Creamy Contrast – Golden fried wontons filled with cool avocado and queso fresco.
Bold Flavors – Fresh lime, spicy serrano, and fragrant cilantro brighten every bite.
Fun and Festive – A unique appetizer that’s always a crowd favorite.
Perfect for Dipping – Comes with a creamy homemade dipping sauce that brings everything together.
Quick to Make – Frying each batch only takes seconds!
Key Ingredients
Avocado – Provides a rich, creamy base for the filling.
Queso Fresco – A mild, crumbly cheese that adds texture and slight saltiness.
Green Onions & Green Chile – Add freshness and mild heat to the filling.
Wonton Wrappers – Crispy shells that hold all the goodness inside.
Egg Wash – Helps seal the wontons securely.
Grape Seed Oil – Great for frying due to its neutral flavor and high smoke point.
Cilantro, Lime & Serrano – For the vibrant crema dipping sauce.
Crema con Sal – A tangy, salted Mexican-style cream that balances heat and richness.
Ingredients :
1 large avocado, peeled and pitted
4 green onions, chopped
1 green chile, chopped
1 (10 oz) package Cacique® Ranchero® Queso Fresco, crumbled
40 wonton wrappers
1 egg, beaten
3 cups grape seed oil (for frying)
1 (15 oz) container Cacique® Ranchero® Crema con Sal
1/3 cup cilantro, roughly chopped
1 large lime, juiced
1 small serrano chile, chopped
Instructions :
Prepare the Filling
- In a medium bowl, mash the avocado until mostly smooth.
- Add chopped green onions, crumbled queso fresco, and chopped green chile.
- Mix with your hands or a spoon until well combined and evenly distributed.
Assemble the Wontons
- Place 1 teaspoon of the avocado filling in the center of each wonton wrapper.
- Brush the edges with beaten egg.
- Fold the wrapper into a triangle, pressing edges firmly to seal. Ensure no air bubbles remain.
Fry the Wontons
- Heat grape seed oil in a medium pot over medium heat until hot (about 350°F/175°C).
- Fry the wontons in small batches for about 7 seconds per side, or until golden and crispy.
- Remove with a slotted spoon and drain on a paper-towel-lined plate.
Make the Cilantro Lime Crema
- In a blender, combine the crema con sal, chopped cilantro, lime juice, and serrano chile.
- Blend until smooth and creamy.
- Pour into a small bowl for dipping.
Serve
- Serve the warm wontons immediately with the crema on the side.
- Garnish with extra cilantro or lime wedges if desired.
Expert Tips
Seal tightly! Press the wonton edges well to avoid leaks while frying.
Use a thermometer to ensure oil stays at 350°F for best results.
Don’t overfill the wontons—just 1 teaspoon is enough.
Serve right away – these are best eaten fresh while crispy.
Want to bake instead?** Brush with oil and bake at 400°F (200°C) for 10–12 minutes, flipping halfway.
Important Notes When Making This Recipe
Freshness matters: Use ripe but firm avocado to avoid overly runny filling.
Work in small batches when frying** so the oil temperature stays consistent.
Crema too thick? Thin it out with a splash of water or milk if needed.
Make-ahead tip: Fill and shape the wontons in advance, then fry just before serving.
Nutrition Information(Per 2 wontons + 2 tbsp crema, estimated)
Based on approximately 40 wontons total.
Calories: 190
Protein: 5g
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 11g
Fiber: 1g
Sugar: 1g
Sodium: 180mg
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! You can assemble the wontons a few hours ahead. Cover tightly and refrigerate until ready to fry.
Q: Can I use a different cheese?
A: Queso fresco is traditional here, but crumbled feta or cotija can work in a pinch.
Q: What can I use instead of wonton wrappers?
A: Egg roll wrappers cut into quarters or even phyllo dough (folded carefully) can work as alternatives.
Q: Can I make the crema spicier?
A: Definitely. Add an extra serrano or a small jalapeño for more heat.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for 6–8 minutes to re-crisp.