Jalapeño Popper Wonton Cups

Who needs boring appetizers when you can have these crispy, creamy, spicy little bites of heaven? These Jalapeño Popper Wonton Cups take everything you love about jalapeño poppers and transform them into an easy-to-eat, party-perfect finger food that’ll have your guests fighting over the last one.

The combination of crispy wonton shells, melty cheese, smoky bacon, and the perfect kick of jalapeño heat creates an irresistible flavor explosion in every bite. What makes these so special is how the wonton wrappers create this perfect little vessel that gets deliciously crisp around the edges while cradling all that creamy, cheesy goodness inside.

Ingredients

• 12 wonton wrappers (typically found in the produce section near tofu)
• 4 oz. cream cheese, softened
• 1/2 cup sour cream
• 12 oz. bacon, cooked & crumbled (reserve 2 Tbsp. for topping)
• 1 cup shredded cheddar cheese (reserve 2 Tbsp. for topping)
• 3-4 jalapeños, seeded and chopped

Steps

1. Preheat oven to 350°F (175°C). Position rack in the center for even cooking.
2. Spray a standard 12-cup muffin pan thoroughly with cooking spray. Make sure to coat the sides of each cup well to prevent sticking – this is crucial for easy removal later.
3. Gently press one wonton wrapper into each muffin cup, creating a bowl shape. Don’t worry if the corners stick up – they’ll get deliciously crispy! Bake for 10 minutes or until lightly golden brown around the edges. The wrappers will still be somewhat soft in the center, which is perfect.
4. Remove from oven and let cool slightly for 3-5 minutes. The wrappers will firm up a bit during cooling but remain pliable enough to hold filling.
5. In a medium-sized mixing bowl, stir together the softened cream cheese and sour cream until completely smooth. Room temperature cream cheese is essential here – cold cream cheese will leave lumps in your mixture.
6. Fold in the crumbled bacon (remember to reserve 2 Tbsp. for topping), 3/4 cup of the cheddar cheese, and chopped jalapeños until evenly distributed. For a milder flavor, make sure all seeds and membranes are removed from jalapeños; for more heat, leave some seeds in.
7. Spoon about 1-2 Tbsp. of filling into each wonton cup, being careful not to overfill. The filling should come just to the top of each cup, as it will puff slightly when baked.
8. Sprinkle the reserved 2 Tbsp. bacon and 2 Tbsp. cheddar cheese evenly over the filled cups.
9. Return to oven and bake for an additional 8-10 minutes, until the wontons are golden brown around the edges and the cheese is completely melted and starting to bubble. Watch carefully during the last few minutes to prevent burning.
10. Allow to cool in the pan for 3-5 minutes before removing. Gently loosen edges with a butter knife if needed, then carefully lift each cup out. Serve while still warm for the best flavor and texture experience.

Smart Swaps

• Use Neufchâtel cheese instead of regular cream cheese to save about 30% of the fat while maintaining creamy texture
• Substitute turkey bacon for regular bacon to reduce fat and calories by approximately 40%
• Try pepper jack cheese instead of cheddar for an extra kick of heat
• Use mini phyllo shells instead of wonton wrappers for an even crispier base (reduce initial baking time to 5 minutes)

Make It Diabetes-Friendly

• Replace regular cream cheese with light cream cheese to reduce fat by 50% and lower the glycemic impact
• Use Greek yogurt instead of sour cream (1:1 ratio) to add protein and reduce carbs by approximately 3g per serving
• Reduce bacon to 8 oz. total and increase jalapeños to 5-6 to add flavor without additional carbs
• Consider using low-carb tortillas cut into rounds instead of wonton wrappers to reduce carbs by approximately 5g per serving
• Serve with a side of raw vegetables to slow carbohydrate absorption and add fiber

Pro Tips

• For perfectly shaped cups, press the wonton wrappers into the muffin tin using the bottom of a small glass
• Make sure cream cheese is truly room temperature (at least 30 minutes on counter) for the smoothest filling
• These can be assembled up to the first baking step 1 day ahead and stored covered in the refrigerator
• For a crowd-pleasing variation, add 1/4 cup finely diced red bell pepper to the filling for color and sweetness
• Leftover cups can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven for 5-7 minutes until crisp again