Jalapeño Popper Wonton Cups are one of our favorite appetizers!
These delicious little bites are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream….all in a crispy wonton shell.
They come together quickly and make the perfect appetizer for parties or game days. If you’re a fan of jalapeño poppers, you’ll LOVE this delicious wonton twist!
Is it just me….or does it feel like January is flying by? Seriously! It feels like just yesterday that we were ringing in the New Year, watching the ball drop, having confetti dumped all over our living room (which, by the way, we are still finding to this day….)
And now, we’re less than two weeks away from the Super Bowl….which can only mean one thing: time for ALL the game day recipes!! At the top of our list? These Jalapeño Popper Wonton Cups.
These easy game day appetizers are loaded with all the flavors of jalapeño poppers – cream cheese, bacon, jalapeños, and cheese – and baked inside a crispy wonton shell. They can be prepped in advance and baked in no time, and they’re almost guaranteed to be the hit of any party.
You better believe they’ll be on our Super Bowl menu and probably on every game day menu from this point forward. Truth be told, I plan on making these Jalapeño Popper Wonton Cups as often as I possibly can. They’re just THAT good.
WHAT INGREDIENTS ARE IN THIS RECIPE?
- Wonton wrappers
- Cream cheese
- Sour cream
- Bacon
- Shredded cheddar cheese
- Jalapeños
HOW DO YOU MAKE JALAPENO POPPER WONTON CUPS?
- Start with wonton wrappers and a greased 12-cup muffin pan. You can find wonton wrappers in the produce section of your local grocery store.
- Press wonton wrappers gently into muffin pan and pre-bake. This step is essential to ensure crispy (not soggy) wonton cups.
- Prepare filling by mixing ingredients together. At this point you can either refrigerate the filling for later or use it right away by spooning it into pre-baked wonton cups. (*If you plan to save it for later, be sure to store your baked wonton cups in an airtight container.)
- Bake filled wonton cups until golden brown; garnish as desired.
- Store leftovers in the refrigerator and re-heat in the oven.
WHAT KIND OF FILLINGS CAN I PUT IN WONTON CUPS?
The short answer is….anything! Wonton cups are the perfect little wrappers for so many flavors. I like to use a combination of cream cheese, sour cream, and any of the following:
- cream cheese
- chicken
- veggies
- shrimp
- ground beef
- fruit
- cheese
- bacon
- crab meat
TO MAKE THIS RECIPE IN ADVANCE:
- Pre-cook and crumble the bacon
- Mince the jalapeño
- Mix the filling and refrigerate separately until ready to use
- Pre-bake the wonton shells and store them in an airtight container until ready to use
- Once ready to serve, spoon the filling into the pre-baked cups and bake according to recipe instructions
REHEATING LEFTOVERS:
To reheat leftover wonton cups, place them on a metal baking sheet and heat them in the oven at 350° for 15 minutes or until heated through. If over-browning is a concern, you can alternately place them in a 9×13 inch pan and cover with foil.
OTHER VARIATIONS ON THIS RECIPE:
- Replace the bacon with crumbled sausage or ham
- Add crumbled blue cheese
- Substitute flavored cream cheese for plain cream cheese
- Add chopped red peppers
- Add chopped onions
If you’re looking for more Wonton Cup Recipes, you might like these:
- Southwest Chicken Wonton Cups
- Buffalo Chicken Wonton Cups
- Crab Wonton Cups
- BBQ Chicken Wonton Cups
- Mini Apple Pie Wonton Cups
And here are some more of our favorite appetizer ideas!
Jalapeno Popper Wonton Cups
These Jalapeño Popper Wonton Cups are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream....all in a crispy wonton shell! The perfect party or game day appetizer!
Ingredients
- 12 wonton wrappers, *I found them in the produce section of my local grocery store
- 4 oz. cream cheese, softened
- 1/2 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 (**for more spice, do not remove all the seeds)
Instructions
- Preheat oven to 350 degrees.
- Spray muffin pan with cooking spray.
- Place one wonton wrapper in each muffin cup; bake 10 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.
These Jalapeño Popper Wonton Cups are loaded with bacon, jalapeños, cream cheese, cheddar cheese, and sour cream….all in a crispy wonton shell! The perfect party or game day appetizer!
Natalie Bidleman says
Made these just added some chopped red onion and the were wonderful!!!!! Will make over and over!!!!!!
Wilma Marlow says
Can I make the stuffing early like the day before
Heather says
I liked them, just need something else for more flavor! Maybe the red onion?
Thanks
Rachael Briggs says
These are delicious! I added green onions and my family and friends love them! Definiteley a crowd pleaser! Thank you!
Julie says
I made the appetizer once and found it to be kind of tedious. The next time I just made the filling, heated it in the oven until melted and served with chips! Easy and delicious. Thanks for the recipe!
Robin says
I want to make these for a potluck at work, but have no way of heating them up once I get to work. Are they good cold, or do they really need to be warm?
john says
Making these for Thanksgiving Appetizers. Adding Crab meat into mix minus the sour cream (Crab meat will do for wetness)… Wish me luck
Cathy Trochelman says
Good luck! Hope they turn out delicious!
John says
Cathy, Made them both ways (yours and mine) using the smaller muffin pan and they came out Perfect. Everybody Raved about them… But being a cook I’ll always look for enhancements to the dish. Yours were spot on (Cheers) mine, I know I broke a cardinal Rule with Cheese and Seafood (I’ve had success with that in the past) I could taste the Jalapeno & Crab Meat but, it lacked a season. I was thinking jo-spice / old bay in the mix … What’s your take on a spice… Thanks, John
J says
Add some old bay seasoning to the cream cheese before mixing with other ingredients and that should help.
Tina says
Made these last night….making them again tonight because someone got part they didn’t get any. Big hit in our house !
AntKathy says
I made these as written, using a regular sized muffin tin, and they were great! The only thing I did differently, was to use cupcake liners instead of spraying the tin, because I couldn’t find my good cupcake pan. DON’T use cupcake liners! The wontons didn’t crisp up as nicely as they would have if left against the pan, and some fell in on themselves after the first round in the oven. I had to reshape them while hot — not fun. Other than that, a great treat, loved by all.I will make these again and again, as soon as I find my decent muffin pans! Thanks.
Rosemarie cross says
I would like to print this this
Barie says
Once you Pre cook the wontons how long can you keep them in the airtight container for?
Cathy Trochelman says
They’ll be fine for at least 2-3 days… maybe longer!
Karen Murray says
I made these yesterday for a Christmas party and they were delicious! Will definitely make them again. For those of you who asked about leaving these out at room temperature and whether they tasted as good – they are definitely best hot out of the oven but about half of what I took sat out for almost two hours (we were bowling – couldn’t eat) and they were still pretty darn good. Let’s just say I didn’t bring any leftovers home!
Cindy says
Just made these and hubby and I ate all 12!!!!
Planning to make these for Christmas Eve Snack Supper!
Abe says
I want to use this recipe for a formal function so I tested it today. It’s defiantly a keeper. I added some paprika and red Chile flakes.
Pam says
I just pulled these out of the oven for an office party tomorrow. I had to sample one to make sure they were ok, and boy, they are wonderful!!! It was really hard not to eat another. I used regular sized muffin pans and 2 wontons. They came out perfect! This is a great recipe. Thank you!
Pat Favitta says
Delicious and easy to make. I made these in mini phyllo cups. So easy! The recipe was enough to fill 30 cups. I used 3 jalapenos and will try 4 next time for a little more kick. I also made the filling several hours ahead of time and filled at the last minute. Baking time at 350 was about 10-12 minutes, because filling was cold. Will definitely make again! Thank you for the great recipe!
Andrea says
I’m so glad to see that someone made these with the mini phyllo cups because my grocer was out of wonton wrappers and that’s what I bought as a substitute!
Melanie says
Can we use the phyllo cups for these?? Making them tonight …super excited!!!
Debbie Cox says
I used mini muffin pan to pre bake the wontons. I also changed the recipe slightly by roasting the jalapeno peppers before chopping them and with the bacon I added green onion. Delicious!
Courtney says
Can i make the filling the day before and keeo in the fridge?
Mandy W. says
Hi Cathy!
These are a great party popper!! I made them for a Christmas dinner last week and they were all gone within the hour. Everyone loved them! Thanks for sharing the recipe!! And I used the mini muffin pan that made 24 so I doubled up on the cream cheese. I used the real bacon bits by Oscar Meyer and zap them in the microwave for a minute to make them crunchy. I also had a little dip left over that I left in the fridge and fixed more two days later, it was still delicious, so I think it is ok to make the dip the day before. 🙂 Thanks again!!!
Maureen S. says
Made for my family’s Christmas and they were a hit. I did use mini muffin tin and worked great. Would definitely recommend!
Janis says
Has anyone made these with Monterey Jack cheese instead of cheddar?
Mark says
I made these by the recipe but doubled it and loved it. Will make them again Thanks
Mary says
Made these in the regular muffin pans using 2 wrappers. Added Vidalia onion for a softer taste. Going to make them for the game this Sunday but using Poblano rather than the jalapeño, basically about 1/2 the heat. Had some filling left over and put it in a ramekin… it worked out fantastically. Thanks for the recipe!
Mary Wagner says
We made these tonight in the mini muffin pan. It made 24 perfect, tasty snacks. The wontons we used were the perfect size – no need to cut them down. We got them at HEB in the produce section. They are the smaller size. We went full seed. They had a nice kick to them! This has already been a hit with our neighbors too! Thank you for posting this awesome recipe!
Jacquie says
Made these for super bowl and were a great hit along with being super easy. I wish I could post a picture. Thank you!
Stephanie says
I make these all the time but included in the ingredients I also add some browned ground sausage and diced tomatoes….. yummy my hubby, kids, and grandkids love them
Stephanie says
Forgot too add to my list a bit of green onion as well….
Victoria says
I have used a mini muffin pan twice and did not have to cut the wontons in half. HOWEVER, if you use the mini muffin pan, don’t precook your wrappers, otherwise you’ll be stuffing them with your fingers and a knife! Also had some rather large jalapeños so probably could’ve done away with 2, but needed to use them up.
Brandy says
I used a piping bag with a medium sized star tip so I wouldn’t get it all over my hands, worked great and made them pretty 🙂
Edie Hippern says
Wondering if these are made the day before an event and put into fridge does the wonton become soggy. Thinking of making the crab rangoon cups as well. Thanks.
Debbie Gebhard says
Since i don’t like jalapenos, what would make a nice substitute? (im not a spice fan)
Ashley says
Bell peppers maybe?
Teresa says
You could cut the amount of jalapenos used to 1 or 2. Actually these don’t have any real heat because you remove the seeds and bake them.
Ashley says
We made these tonight in a regular sized muffin pan and they were perfect. So so amazing. ????
Teresa says
I made these tonight to go with our dinner and they were OUTSTANDING!!! I’m planning to make them again next weekend because they were so good! 🙂
Pamela Emmons says
These are great tasting and what a fun thing to make with all the jalapeños from the garden. Easy and fun recipe, thanks so much.
Brandy says
I made these using a mini muffin pan. The only changes I made were that I doubled the recipe, used egg roll wrappers (bc the store I went to didn’t have the smaller wonton wrappers) and cut them into 4’s, used 1/4-ish cup of jarred pickled jalapenos with a splash of the liquid (bc they’re stronger and I like the pickled flavor), instead of reserving the extra bacon and cheese I used it all in the mix and added a fresh thin slice of jalapeno on top to garnish, and baked the wrappers in the morning and finished them right before my hubby’s work Christmas party this evening. They were fantastic!!!
Brandy says
I made these in the morning and finished them about an hour before the party, the wrappers didn’t get soggy and I didn’t have to rush around right before we had to leave 🙂
Sharon says
This sounds delicious! I’m going to use the pre-made frozen phyllo shells just because I really enjoy them.
Valerie says
Love these! Much better if you rinse the flour off the wonton wrappers first.
Lynsey says
We enjoy your recipes, thanks for sharing. We would like to ask if you would include some suggestions for a meat replacement in them . We thought you might have some different ideas than ours for a meat substitute. We have seen this done in other recipe venues and it is a big help. Thanks again!
Stacy says
Can you omit the cream cheese? I wanna make these for Superbowl (Go Patriots !!!!) I’m also going to add sausages, and crushed hot peppers that you use on a sub to spice up mine.
Cathy Trochelman says
I wouldn’t recommend omitting the cream cheese, but if you decide to, just make sure you add something to the sour cream to thicken up the filling. Hope you enjoy!
Jay says
My wife makes these all the time. She adds a ranch dips packet.
Angela says
I really want to make these for the superbowl, but I’m curious on how everyone is keeping them warm??? After I make them at home, should I put them in a crockpot, or just cross my fingers they get eaten before they are cold? Would love to here what people have done in the past that made this for a party . Thanks in advance
Lindsey says
What about a good old fashioned hot plate?
Vicky says
Making these for Superbowl 2020. I’m not a jalapeno fan but hubby and daughter are so I’ll be making just 12 but will save the recipe for other occasions. Thanks for sharing.
Adriane Sendzik says
I make these all the time- recently I had too much going on & with a time pinch I decided to put the dip in a small slow cooker & served with chips. Huge hit! Kept on “keep warm” the whole time & every bite was perfect. Excellent recipe!
Karen Habing says
Did you use the same amount of ingrediants for the 24 mini muffin tins?
Cathy Trochelman says
use the same ingredients but cut the wonton wrappers in fourths 🙂
DeeDee says
Can you jar jalapeno?
Cathy Trochelman says
I used fresh, but yes you can use jarred jalapeno.
JUDY REYNOLDS says
Green chiles.
Mary Jo says
Can I add eggs to make these breakfast wontons?
Cathy Trochelman says
If you wanted to try that, I would scramble the eggs first and add them already cooked to the mix. 🙂
Donna says
Made these, actually would rather have the bacon wrapped jalapenos with the cream cheese and cheese this didn’t have enough jalapeno flavoring even though I used two whole jalapenos cheese and bacon I was not impressed with them probably will not make them again
Cathy Trochelman says
Sorry to hear, from my experience, jalapenos vary in heat, I like them hot too!
Tracie says
I made this dish!!! It was sooooo good we made it the next day to have again!!! Definitely a quick fix snack and good appetizer for any get together!
Stacy says
A friend made these for a get together recently & I fell in love. We actually made them again the next day because we all like them so much. I made them again when I returned home & added a little onion powder, garlic powder, salt & pepper. That took them to a new level of yummy. I did use a little less Jalepenos but my Jalepenos were quite large- be sure to take the size of Jalepeno into consideration. Otherwise, I give these a 10!
Mary Duflo says
I will try these they sounds so good. But I will add red onion and a few peppers.
anna handley says
hey Cathy, love ur poppers
Kathleen Ann Woller says
I added green onions and a little garlic powder…fun and tasty recipe 😋
Marie Munday says
Great recipe, thank you! FYI, the heat of a jalapeño (or any chile pepper) is in the placenta, also called the pith or ribs, where the Capsaicin Glands are. Removing the seeds, will not make the dish less spicy.