# What you'll need:
→ Filling
01 - 1 cup fresh cranberries, finely chopped
02 - 2 medium jalapeños, seeded and finely diced
03 - 3 green onions, finely sliced
04 - 2 tablespoons granulated sugar
05 - 1/4 teaspoon kosher salt
06 - 8 ounces cream cheese, softened
07 - 1/2 cup sour cream
08 - 1/2 cup shredded sharp cheddar cheese
→ Assembly
09 - 24 wonton wrappers
10 - 1 large egg, beaten
11 - Vegetable oil, for frying
# Method:
01 - Combine chopped cranberries, jalapeños, green onions, sugar, and salt in a mixing bowl. Allow the mixture to macerate for 10 minutes.
02 - In a separate bowl, blend softened cream cheese, sour cream, and shredded cheddar until smooth and creamy.
03 - Fold the cranberry-jalapeño mixture into the cheese base, stirring until evenly distributed.
04 - Arrange a wonton wrapper on a clean surface. Place approximately 1 tablespoon of filling in the center, brush edges lightly with beaten egg, and seal into a triangle or bring corners together, pinching tightly. Repeat with remaining wrappers and filling.
05 - Heat 1 inch of vegetable oil in a deep skillet to 350°F. Maintain oil temperature for optimal crispness.
06 - Fry the filled wontons in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels for draining.
07 - Serve poppers warm. Optionally garnish with additional sliced green onions.
