Jalapeño Popper Wonton Cups
When the game is on and everyone’s hovering around the snack table, these little cups disappear before the first commercial ends. They’ve got the creamy, cheesy filling people expect from jalapeño…
Ingredients
- 24 pieces wonton wrappers
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, finely chopped
- 2 medium peppers jalapeño peppers, seeded and finely chopped
- 2 tablespoons sour cream
- 2 tablespoons scallions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoons hot sauce
Instructions
- Heat the oven to 375°F. Lightly coat a 12-cup muffin tin with cooking spray, making sure to get up the sides so the wonton cups release easily.
- In a medium bowl, stir together the softened cream cheese, cheddar, bacon, jalapeños, sour cream, scallions, garlic, and hot sauce until evenly combined. Taste and add another dash of hot sauce if your crowd likes more heat.
- Press one wonton wrapper into each muffin cup, letting the corners stick up. Add a second wrapper to each cup, turning it slightly so the corners form a star shape and the sides are better covered.
- Spoon about 1½ tablespoons of the filling into each wonton cup. Don’t pack the filling above the rim, since it will bubble as it bakes.
- Bake for 16 to 18 minutes, rotating the pan once, until the wonton edges are golden brown and the cheese filling is hot and lightly browned.
- Let the cups cool in the pan for 5 minutes, then loosen them with a small butter knife. Arrange them on a platter and serve warm while the shells are still crisp.
Watch the Jalapeño Popper Wonton Cups cooking video
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