This recipe doesn’t require a ton of ingredients, and even the process goes by fast. If you have delicate skin, you may want to wear gloves when chopping and de-seeding the peppers. You can easily make up the cream cheese filling the day before, and then create the popper wonton cups on the day of the big game. While I haven’t experimented with this yet, you may want to keep the pepper separate if you do it – overnight, the peppers will definitely make the cheese a bit spicier. Give these a try for your next gathering and I guarantee you’ll get all the compliments!
12 wonton wrappers
4 oz. cream cheese, softened
½ c. sour cream
12 oz. bacon, cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar cheese (reserve 2 Tbsp.)
3-4 jalapeños, seeded and chopped
Preheat oven to 350 degrees.
Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
Remove from oven and cool slightly.
In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.
Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.
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Quick tip: Want a bit more spice in your poppers? Don’t remove all the seeds when chopping the jalapenos.
Recipe and image courtesy of Lemon Tree Dwelling
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