Early in the day, over a bowl, drain Sweet Jalapeño. Place juices back in
jar. Measure out 1/8 cup of the Sweet Jalapeño and return rest of Sweet
Jalapeño to jar. Fine chop the 1/8 cup of Sweet Jalapeño and mix it into
the cream cheese. Refrigerate mixture to allow flavors to marry until ready to serve.

When ready to serve, heat oil in a small fryer or pot until hot.
Keep won ton skins covered with plastic wrap so they don't dry out, using one skin at a time, take a scant teaspoon full of the cream cheese filling and place slightly off center on the won ton skin. Dip your finger in a bowl of cold water and slightly dampen two sides of the won ton skin. Turn the other two sides over the filling and pressing onto the dampened sides forming a triangle. Press skins together well, being careful to keep the cheese inside and not getting it stuck between the dampened seams. Once you have the triangle formed. Take the two long ends of the triangle and bring them together and again, just dampen the ends to overlap them and stick them together. Gently place in hot oil and brown until golden.....it will only take a few seconds. Drain on a rack over a platter.
Makes approximately 20 Jalapeño Won Tons. CAUTION! BE CAREFUL! Allow won tons to cool slightly! The cheese inside is Melted and VERY HOT and you will
scald your mouth!