Jalapeno Popper Wonton Cups

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Jalapeno Popper Wonton Cups

Makes about 24 Jalapeno Popper Wonton Cups

Prep Time20

Cook Time20

Course: Appetizer

Cuisine: Asian

Servings:

Author: Chris Joe

Equipment

Nonstick Muffin Tin

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

Top 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.

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