1 (16 ounce) jars
- Place slice of jalapeno on to wonton wrapper, put peanut butter in small ziplock bag and snip off the end of the bag. Squeeze peanut butter on top (as much as the wonton wrapper will hold when folded over, you'll have to test a few). Fold over and seal the edges to make a triangle.
- Fry in hot oil until crispy. Allow to cool a few minutes so that when you bite into the middle, hot peanut butter won't run down your chin. The more peanut butter the better.
- Canned whole jalapenos also work well, if that's all you can find.
- I like making these with canned jalapenos because they are softer than raw jalapenos. The hot factor in jalapenos in our area are more consistent in canned jalapenos vs. fresh jalapenos (sometimes our fresh jalapenos taste like bell peppers).