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Filled with smooth cream cheese, bits of jalapeno, and crunchy bacon – Jalapeno Popper Wonton Cups taste just like your favorite appetizer but in a crunchy wonton cup! They’re super easy to make and perfect for any occasion – I promise these Jalapeno Popper Wonton Cups will be your new favorite appetizer!
Watch the Jalapeno Popper Wonton Cups Recipe Video Below!
Table of Contents
- Watch the Jalapeno Popper Wonton Cups Recipe Video Below!
- Ingredients
- Jalapeno Tips (Heat Level and Safety)
- Recipe Instructions
- How to Get Crispy Wonton Cups
- Expert Tips
- What Should I Serve with Jalapeno Popper Wonton Cups?
- Storage, Reheating, and Make Ahead Tips
- Jalapeno Popper Wonton Cups Recipe
- Storage, Reheating, and Make Ahead Tips for Jalapeno Popper Wonton Cups
I grew up loving jalapeno poppers at any game day or holiday gathering, so I knew I had to take them to the next level when developing this Jalapeno Popper Wonton Cups recipe! It has all the same flavors you know and love but with extra melted cheddar cheese inside a crunchy wonton cup! Best part is, they’re EASIER to make than Jalapeno Poppers, especially with some of my key tips and tricks!
Ingredients
Refer to the recipe card for the full list of ingredients and measurements!
- wonton wrappers – I use store bought; my go-to brand is Dynasty. I buy them from my local Ralphs or any Asian grocery stores. Unlike in my Pork and Shrimp Wontons, the brand doesn’t matter for this recipe, so use what you can find!
- cream cheese – softened at room temperature; this will help the cream cheese blend better with the other ingredients.
- sour cream – I prefer sour cream for Jalapeno Popper Wonton Cups but you can substitute with greek yogurt, if you prefer (this is a question I get a lot!)
- cheddar cheese + optional additional 1-2 oz for the bottom and toppings – these measurements are for grated cheese. You can use pre-grated or grate it yourself.
- jalapenos: 3 jalapenos will be diced (roughly 4 oz) for the filling – if you are sensitive to heat, I recommend de-seeding at least 2 jalapenos
- 1 jalapeno will be thinly sliced for the topping
- Love jalapenos? I also use them in my Chinese Salt and Pepper Chicken Wings, Salt and Pepper Squid, or Salt and Pepper Shrimp recipes!
- scallions – this is an optional garnish
- garlic powder
- onion powder
- bacon, minced – once cooked, this will be roughly 2 oz of minced bacon. If you love bacon, you can use more!
- kosher salt
- freshly ground black pepper
Key Tip
Jalapeno Tips (Heat Level and Safety)
Heat level
- This Jalapeno Popper Wonton Cups recipe calls for 4 jalapenos – 3 jalapenos are diced for the filling and 1 jalapeno is thinly sliced for the topping. As someone who loves spice, I find jalapenos to be on the milder side.
- However, if you are sensitive to heat, there are a couple ways to modify this recipe:
- De-seed at least 2 out of the 3 jalapenos diced for the filling (or deseed all three)
- Consider skipping the thinly sliced jalapeno for the topping
Safety Tips
- Jalapenos contain a compound called capsaicin, which can get on to your skin and create a burning sensation (it doesn’t actually burn your skin but it will trigger pain receptors).
- In your eyes, nose, or mouth, capsaicin can actually cause irritation.
- Make sure to wash your hands with water and soap immediately after handling jalapenos. Do not touch your face!!
- Wash your knife and cutting board as well, to get rid of any capsaicin left.
Recipe Instructions
1. Prep the Ingredients
Making Jalapeno Popper Wonton Cups is quite simply – most of the work is in the prep!
- Pull out the cream cheese and bring to room temperature – softened cream cheese will mix better with the rest of the ingredients
- Preheat the oven to 375F.
- Mince raw bacon. Add to a cold, non-stick pan and cook over medium heat until crispy. This should take about 4-5 minutes. Use a slotted spoon to strain the bacon and set aside in a small bowl.
- Take 3 jalapenos and cut lengthwise; de-seed as many as you prefer (I recommend de-seeding 2 if you are sensitive to spice). Dice jalapenos finely and set aside in a small bowl.
- IMPORTANT: Be sure to leave the last jalapeno and slice into thin rounds. Set aside in a small bowl. This will be the final topping on the Jalapeno Popper Wonton Cups!
- OPTIONAL – Finely chop scallions and set aside in a small bowl.
2. Make the Filling
In a mixing bowl, add softened cream cheese, sour cream, shredded cheddar cheese, diced jalapenos, chopped scallions, garlic powder, onion powder, cooked minced bacon, kosher salt, and black pepper. Mix well to incorporate all ingredients.
3. Pre-Bake the Wonton Wrappers
In a muffin tin, use an oil spray or a brush and neutral oil (such as avocado, canola, or vegetable oil) to oil the bottom of each muffin cup.
Lay the wonton wrappers in each muffin cup and push down to form a cup. I like to make the corners face out so they don’t fold into each other. You may need to create folds in the wonton wrappers so they stay in the muffin cup.
Oil the top of each wonton wrapper (either with oil spray or a brush and neutral oil). Place in your pre-heated oven and bake for 6 minutes or until golden brown. Do not let them burn!
Remove the muffin tin from the oven and let the wrappers cool in the tray for 2 minutes.
Reduce oven temperature to 325F. This is the temperature we will actually bake the Jalapeno popper wonton cups at.
PRO TIPS
How to Get Crispy Wonton Cups
Spray the muffin tin (or brush with oil) before laying the wonton wrappers, as well as the top of the wrappers prior to baking.
Store bought wonton wrappers are coated with cornstarch or flour to prevent sticking – spraying or brushing oil will prevent the wrappers from turning powdery when baked, as well as get crispy and that beautiful golden-brown color!
Make sure the wonton wrappers are firmly pushed into each muffin tin with the corners facing out – we want to prevent them from folding in when baked!
4. Fill the Wonton Cups
OPTIONAL – if you want your Jalapeno Popper Wonton Cups to be extra cheesy, sprinkle a layer of shredded cheddar cheese in the base of each wonton wrapper.
Scoop about 1 heaping tablespoon of filling into each wonton wrapper. Top with a layer of shredded cheddar cheese. Place one thinly sliced jalapeno on top and press down gently – this is to ensure that the filling is evenly distributed in the wonton cup.
5. Bake the Jalapeno Popper Wonton Cups
Place the tray in the oven and bake at 325F for 10 minutes, or until the filling completely warmed through and the cheese is melted. Remove the tray from the oven.
OPTIONAL – garnish with chopped scallions. Enjoy your Jalapeno Popper Wonton Cups immediately!
PRO TIPS
Expert Tips
Practice Safety When Handling Jalapenos
- Make sure to wash your hands with water and soap immediately after handling jalapenos to avoid capsaicin causing any irritation or pain. Do not touch your face!!
- Wash your knife and cutting board as well, to get rid of any capsaicin left.
De-seed Jalapenos if Sensitive to Spice
- If you’re sensitive to heat, de-seed at least 2 out of the 3 jalapenos diced for the filling (or de-seed all three)
- Consider also skipping the thinly sliced jalapeno for the topping
Use Softened Cream Cheese
- Softened cream cheese can be blended more easily and better with the other filling ingredients. It will also help ensure a smoother filling for your Jalapeno Popper Wonton Cups!
Pre-Bake Wonton Cups
- Pre-baking the wonton cups will help form the wonton wrappers into cups – it will also help them stay crispy even when filled with the filling.
- Store bought wonton wrappers are coated with cornstarch or flour to prevent sticking – spraying or brushing oil and pre-baking will prevent the wrappers from turning powdery when baked.
What Should I Serve with Jalapeno Popper Wonton Cups?
Jalapeno Popper Wonton Cups are the perfect game day appetizer – and they would go perfectly with some of my other favorite game day foods! If you love the creamy filling, you should make some of my favorite creamy, cheesy dips, like Buffalo Chicken Dip, Baked Crab Dip, Crab Rangoon Dip, Spinach Artichoke Dip, or Queso Dip!
You can’t have game day without Fried Chicken or the classic Lemon Pepper Chicken Wings! If you don’t feel like frying, you should try my Air Fryer Chicken Wings or Air Fryer Chicken Tenders!
Storage, Reheating, and Make Ahead Tips
Any leftover Jalapeno Popper Wonton Cups can be stored in an airtight container in the refrigerator for up to 3 days.
If you want to make these ahead, I would only make the filling 24-48 hours in advance. One mixed, cover with saran wrap and leave in the refrigerator until it’s time to bake the wonton cups.
Reheat Jalapeno Popper Wonton Cups in the air fryer for 350°F for 6-8 minutes or in the oven at 350°F for 10-12 minutes until the filling is warmed through.
If you tried this Jalapeno Popper Wonton Cups Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Jalapeno Popper Wonton Cups
Equipment
Ingredients
- 24 wonton wrappers
- 8 oz cream cheese
- 6 oz sour cream
- 4 oz Shredded Sharp Cheddar, plus more for bottom & topping
- 4 oz jalapenos, finely diced (about 3 large jalapeno peppers, 2 de-seeded or adjusted to your spice preference) – save one to slice thinly as a topping
- 2 scallions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz bacon, minced (when cooked, this was about 2 oz)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375F.
- Add minced bacon to a cold, non-stick pan. Cook bacon over medium heat until crispy (about 4-5 minutes), and use a slotted spoon to strain the bacon bits. Set aside.
- Take 3 jalapenos and cut lengthwise and de-seed 2; dice finely and set aside.
- In a medium mixing bowl, add softened cream cheese, sour cream, shredded sharp cheddar cheese, jalapenos, scallions, garlic powder, onion powder, bacon bits, kosher salt, and black pepper. Mix well.
- In a muffin tin, spray the bottom layer with a nonstick spray (or use brush and neutral oil, such as avocado or canola) and lay the wonton wrappers in each muffin cup, ensuring the corners are facing out to prevent them folding into each other. Lightly spray the top layer of the wonton wrapper (or brush) and bake for 6 minutes until golden brown.
- Remove the muffin tin from the oven and let the wrappers cool in the tray for 2 minutes. Reduce oven temperature to 325F.
- Sprinkle a layer of shredded sharp cheddar cheese in the base of each wonton wrapper. Scoop about 1 heaping tbsp of filling into each wonton wrapper and sprinkle with another layer of sharp cheddar cheese. Top with a thinly sliced jalapeno. Press jalapeno down to evenly distribute the filling in the wonton cup.
- Bake at 325F for 10 minutes or until the filling is warmed through and cheese is melted. Garnish with thinly sliced scallions as an optional garnish. Enjoy immediately!
Notes
Storage and Make Ahead Tips
Storage, Reheating, and Make Ahead Tips for Jalapeno Popper Wonton Cups
Any leftover Jalapeno Popper Wonton Cups can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make these ahead, I would only make the filling 24-48 hours in advance. One mixed, cover with saran wrap and leave in the refrigerator until it’s time to bake the wonton cups. Reheat Jalapeno Popper Wonton Cups in the air fryer for 350°F for 6-8 minutes or in the oven at 350°F for 10-12 minutes until the filling is warmed through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
