Queso Fresco Avocado Wontons with Cilantro Lime Crema

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

1. In a medium bowl, mash the avocado until mostly smooth.
2. Add chopped green onions, crumbled queso fresco, and chopped green chile.
3. Mix with your hands or a spoon until well combined and evenly distributed.

Assemble the Wontons

4. Place 1 teaspoon of the avocado filling in the center of each wonton wrapper.
5. Brush the edges with beaten egg.
6. Fold the wrapper into a triangle, pressing edges firmly to seal. Ensure no air bubbles remain.

Fry the Wontons

7. Heat grape seed oil in a medium pot over medium heat until hot (about 350°F/175°C).
8. Fry the wontons in small batches for about 7 seconds per side, or until golden and crispy.
9. Remove with a slotted spoon and drain on a paper-towel-lined plate.

Make the Cilantro Lime Crema

10. In a blender, combine the crema con sal, chopped cilantro, lime juice, and serrano chile.
11. Blend until smooth and creamy.
12. Pour into a small bowl for dipping.

Serve

13. Serve the warm wontons immediately with the crema on the side.
14. 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.