Baked Jalapeño Popper Wonton Cups
Crispy baked wonton cups filled with a creamy mixture of jalapeño, sharp cheddar and smoky bacon. These bite-sized appetizers have all the flavours of a classic jalapeño popper without the work of stuffing and frying whole peppers.
Prep time
20 min
Cook time
13–16 min
Serves
Ingredients
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- 24wonton wrappers
- 1 package (250 g / 8 oz)cream cheese, softened
- ¼ cupsour cream
- 1 cupsharp cheddar cheese, freshly grated, divided
- 6 slicesbacon, cooked until crisp and finely chopped, divided
- 2fresh jalapeños, finely diced
- 2green onions, thinly sliced
- 1 smallgarlic clove, finely grated or minced
- ¼ tspgarlic powder
- ¼ tsponion powder
- Freshly ground black pepper
- Cooking spray or a little oil, for the pan
- Sliced green onion, for finishing, optional
Ingredients
- 24wonton wrappers
- 1 package (250 g / 8 oz)cream cheese, softened
- ¼ cupsour cream
- 1 cupsharp cheddar cheese, freshly grated, divided
- 6 slicesbacon, cooked until crisp and finely chopped, divided
- 2fresh jalapeños, finely diced
- 2green onions, thinly sliced
- 1 smallgarlic clove, finely grated or minced
- ¼ tspgarlic powder
- ¼ tsponion powder
- Freshly ground black pepper
- Cooking spray or a little oil, for the pan
- Sliced green onion, for finishing, optional
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan.
- 2
Gently press one wonton wrapper into each muffin cup, allowing the corners to extend above the pan. Lightly spray or brush the wrappers with a little oil.
- 3
Pre-bake the empty wonton cups for 5–6 minutes, until the wrappers are set and just beginning to turn golden around the edges. Don't let them get too dark, as they'll continue baking once filled.
- 4
Meanwhile, prepare the filling. In a medium bowl, combine the softened cream cheese and sour cream until smooth.
- 5
Stir in ¾ cup of the cheddar, most of the cooked bacon, jalapeños, green onions, fresh garlic, garlic powder, onion powder and a little freshly ground black pepper. Reserve some of the bacon for topping.
- 6
Remove the wonton cups from the oven. Divide the jalapeño popper filling evenly among the cups, filling each generously but without overflowing.
- 7
Sprinkle the remaining ¼ cup cheddar and reserved bacon over the tops.
- 8
Return to the oven and bake for another 8–10 minutes, until the filling is hot, the cheese has melted and the wonton edges are crisp and golden.
- 9
Let the wonton cups rest in the pan for 3–5 minutes, then carefully remove them and transfer to a serving platter.
- 10
Finish with a little sliced green onion, if desired, and serve warm.
Melissa's Notes
Pre-baking the wonton wrappers for a few minutes helps them stay crisp underneath the creamy filling. Keep an eye on the corners during the second bake — they're thin and can brown quickly.
Adjusting the Heat: For a milder version, remove the seeds and membranes from the jalapeños before finely dicing them. If you like more heat, leave some of the membranes intact or add another jalapeño.
Make Ahead: The jalapeño popper filling can be prepared up to one day ahead, covered and refrigerated. You can also pre-bake the empty wonton cups earlier in the day. Once completely cool, store them in an airtight container at room temperature. Fill and bake them shortly before serving for the best texture.
Nutrition Information
Per wonton cup — based on 24 wonton cups
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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