Jalapeño Popper Wonton Cups
Jalapeño Popper Wonton Cups are bite-sized appetizers that combine creamy Colby Jack and cream cheese with spicy pickled jalapeños and bacon, all baked inside crispy wonton wrappers in under 20 minutes.
Jalapeño Popper Wonton Cups are bite-sized appetizers that combine creamy Colby Jack and cream cheese with spicy pickled jalapeños and bacon, all baked inside crispy wonton wrappers in under 20 minutes.
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Preheat your oven to 375°F (190°C).
Press wonton wrappers into the cups of a muffin tin.
Bake the empty wonton wrappers for about 5 minutes to pre-cook them.
In a large bowl, combine the shredded Colby Jack cheese, diced jalapeños, ranch seasoning, crumbled bacon, and softened cream cheese.
Mix all the filling ingredients together until well combined.
Spoon the filling mixture into the pre-baked wonton cups.
Top each cup with a slice of fresh jalapeño.
Bake for about 10 more minutes, or until the cheese is melted and bubbly.
Store cooled wonton cups in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 5–7 minutes to restore crispness.
muffin tin · cooking spray
Yes. Fill the wonton cups up to 4 hours in advance, refrigerate covered, then bake just before serving. You may need to add 2–3 minutes to the baking time.
Press each wrapper into a greased muffin tin cup, then bake at 375°F for 5 minutes until golden and crispy before filling.
Yes, but pickled jalapeños have more tang and less heat. Fresh jalapeños will make the cups spicier—remove seeds if you prefer milder flavor.
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness.
Yes. Double all ingredients and use two muffin tins. Baking time remains the same—watch for golden brown edges.
