These Jalapeño Popper Wonton Cups 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!
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 you’ll need for this recipe
- Wonton wrappers – Wonton wrappers are used as the base or “cups” in this recipe. They’re similar to egg roll wrappers (although not the same) and can be found in the refrigerated/produce section at your local grocery store.
- Cream cheese – Cream cheese is a key ingredient in the filling, giving these wonton cups a rich, creamy consistency. I used plain, full fat cream cheese.
- Sour cream – Sour cream combines with the cream cheese and helps to lighten up the filling. I used plain, full fat sour cream.
- Bacon – Bacon is a key ingredient in jalapeño poppers and in these wonton cups. Pro Tip: cook your bacon until it’s nice and crispy for maximum crunch!
- Shredded cheddar cheese – Shredded cheese adds delicious flavor and texture to these wonton cups. I used cheddar, but you can also substitute Monterey Jack, Colby Jack, or Cheddar Jack.
- Jalapeños – Jalapeños are last, but definitely not least! I used minced jalapeños to make these wonton cups easy to eat. You can feel free to adjust the amount according to taste.
how to make jalapeño 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
Make Ahead Tips
Pre-cook and crumble the bacon (refrigerate until ready to use).
Mince the jalapeño (refrigerate until ready to use).
Shred the cheese(refrigerate until ready to use).
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 prepared filling into 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.
Recipe Variations
- 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
- Add panko bread crumbs for extra crunch
more wonton cup recipes you’ll love
- Southwest Chicken Wonton Cups
- Buffalo Chicken Wonton Cups
- Crab Rangoon Wonton Cups
- BBQ Chicken Wonton Cups
- Apple Cheesecake Wonton Cups
- Egg Roll Wonton Cups
- Reuben Wonton Cups
- Chicken Wonton Nacho Cups
Jalapeno Popper Wonton Cups
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.
Love this idea!! Perfect for the Super Bowl. For me it actually feels like January is dragging. Not sure why since I’ve been crazy busy. Maybe it’s because of the weather? I’m totally a summer person and cold weather just bums me out.
Making these tonight for the fight party. will let
u know how they turn out
these are made in the mini muffin pan aren’t they? not a regular one?
Looks like regular tins.
I used mini muffin pans. They are big enough. O added garlic, a little onion and some chicken….they came out fantastic
I used regular tin but don’t usually fill totally full.
. Added a cpl more oz cream cheese, a little more cheese & bacon to make dbl batch.
. I like baking wontons on 400 vs 350 – quicker & nice & tan.
I would think the mini tins. That would be too much in a regular tin.
I agree. Would use mini muffin pan.
made them in a regular tin, not big at all. Had a neighbor try and he said they were delicious.
I made them in a regular tin and they turn out ok. I just added onion and garlic powder. Out of 12, my husband ate 9 lol.He really likes them. His lucky coz I tried to loose weight.
If I make them in a regular size tin, I use 2 wontons
So do I, holds everything together better. Made them on fight night and now two weeks later I;m making them again 🙂
Thanks for the review !! I’m making them today!!!
If you use 2 wrappers, do you increase the first cook time?
I would make them in the mini size.
How many calories per won ton
I made them in a regular tin, but you can also cut the wontons and use mini muffin tins.
I made this recipe using SMALL muffin tin. I made 48 of these for a football game. Not bragging, but this was the first appetizer to disappear! Really delicious. I’m going to be making this for a party in a couple weeks and I know there are some people attending that are vegetarians. I’m going to omit the bacon from 12 or 18. I’m sure it’ll be just as good.
Many of the products in the store marketed as Bacon bits are soy but be sure to read the label to insure they are vegetarian. You could go with a vegetarian bacon product or some seasoned tempeh. Vegetarians like flavor, too. 🙂
I added chipotle to give it a smoky flavor and make it vegetarian.
My family is vegetarian and we use the Morningstar veggie bacon as the substitute. Should you want to try it with veggie sausage, look for Gimme Lean veggie sausage in the refrigerated section of the grocery store.
I made them just now… in the mini pan… pretty good, but the harboured jalapenos weren’t very hot… Will make these again!
Video shows regular cupcake size muffin tin pan not mini.
I made them in mini tins and got a batch of 30. I did trim down the wontons slightly for a better fit in the mini tins. I also added a tad of garlic salt
What about using canned diced jalapeños to save time?? Yes or no?
why couldn’t you use scoopable chips
Can I use sausage instead…Made these with Bacon & Loved them…Wanna try with sausage
I make a stuffed jalapeño that uses spicy breakfast sausage. You can use the mini peppers too. Cream cheese, cooked sausage, stuff the peppers top with parmesan cheese. Yum! I’m going to try these too.
I wrap them in bacon , I also use small peppers
They’d be delicious with sausage!
Use both, even better. I also add a little garlic powder and creole seasoning
You can definitely sub sausage for bacon. I’ve made them this way before. So many variations on this can be done.
These look dreamy!
These would disappear quickly around here!
It doesn’t get any more perfect than this for the super bowl!
These look delicious, and they would go fast in my house!
Holy moly do these look good, Cathy! I need to put these on our Super Bowl Menu!
I love these so much! Great for the Super Bowl!
What a fun idea! Jalapeño poppers are always such a popular appetizer and I love the thought of switching them up.
Everyone loves Jalapeno Poppers! This fun new way to serve them is going to be a hit for sure!
I made these without the jalapenos because I can’t do spicy. They were great!
Just an FYI Jalapeños are not spicy IF you remove the seeds. The “heat” is in the seeds.
That is incorrect. They do still contain heat. Removing the seeds and the membrane only lessens the heat level, it does not remove it completely.
I totally agree with you kylnsht!
I was taught a trick where you bring a pot of water to a boil, drop in the whole jalepenos for just a quick boil until their color slightly changes, about 3-5 minutes. This helps lessen the heat in the jalapeño. Let them cool to the touch, slice them open lengthwise, remove seeds and membranes, and put them in food processor for tiny little pieces. You get the flavor and some heat without it being too much.
Not sure what area you live in but I buy “Tamed” Jalapeños in a jar and they give you the taste of jalapeños with very little heat. I cannot do a lot of heat and spiciness but I LOVE these!
The heat is also in the capsaicin, which is in the membrane. Remove the seeds AND the membranes, then rinse under warm water. Use gloves so the heat doesn’t get on your skin and burn!
That’s what makes the jalapeno poppers in any form that little kick of heat… will call you back for more. Always a party pleaser…
Could I make the stuffing li,e the day before
Did you get the answer to this question? Did you try the night before? What about cooking the wonton’s the night before then stuffing in morning and putting in oven
And the white membrane as well.
I’m really excited to make these for a pot luck at school Friday. Do you use a regular muffin tin or a mini one?
I would say a reg size muffin pan.. should do the trick.
I used regular muffin tins, but they can be made smaller by cutting the wonton wrappers.
absolutely delicious. .
can they be frozen
Cathy, Again someone asked if these can be frozen. If they can how would you reheat????
I would imagine they can be frozen, although I haven’t tried it. I would reheat at 400 degrees….I am thinking around 20 minutes but would check progress at 10 minutes.
What do you think about making them before freezing them in the pan and then putting them in bags to store until you needed them in a couple days? If they’re frozen, you don’t have to Cook them before you freeze them do you?
I’ve never tried making and freezing, but I see no reason why this wouldn’t work. I would NOT bake them in advance.
Cream Cheese does not freeze well, it actually says “Do Not Freeze” on the box. I have tried freezing it and it had a horrible taste and texture after being frozen.
You could use your airfryer if you have one to reheat them! 400’F for 5 or 6 minutes.
Are these meant to be in the mini-cupcake pan?? Can pop whole right in mouth. Don’t get me wrong, I’d bathe in cream cheese……just seems like regular cupcakes size is a lot of cream cheese.
I made them in a regular sized pan. They’re not very deep so it wasn’t an insane amount of cream cheese, lol. But it would work equally well in mini size!
I made these in a mini muffin pan, 24 count, and they were perfectly bite size! They’re really rich, so bite size gives you a minute to taste it without it being overwhelming!
Did you cut the wonton in half to make the mini ones?? I think I Like the idea of mini ones better!
Hi have a shallow ‘muffin top’ pan. Will try that. These look delish!!!!
You would need to cut the wontons if you want to make them mini.
Think I’ll try them in mini tins
OM goodness! I would have to triple that recipe to even begin to have enough in my house of boys! (including dad) And they would still be begging for more! WHat a wonderful treat though! I say treat but I am sure they would make a meal out of them! This is one fun and easy recipe I am truly saving! Thank you!
Thanks, Christi! I could *definitely* make a meal out of these….although I’d want a glass of wine to go with them. 😉
Are these made in standard muffin, or mini muffin pans?
I made them in standard muffin cups. You could also make them in mini cups but would need to cut the wonton wrappers.
Yes!!! If you buy the won ton wrappers and do not mistake the egg roll wrappers … They fit perfectly into the mini muffin pans .:-) Bite size !
So you wouldn’t have to cut the wonton if they’re done in the mini pans
Would these hold if made the night before and then reheated?
Did you ever make these and find your answer? I’m wondering the same…make ahead
I have browned the wrappers in the morning and when they were cooled down I filled them and refrigerated until the evening . I then baked them 5 minutes longer than noted and then added the extra cheese and bacon to the top and baked them 5 minutes longer . They were just as good as the recipe calls for !:-)
Made these tonight and I used soft tortilla due to no wontons. Was also good, just had to leave them sit in the over a lil longer when empty to crisp up
Made these today and they are fantastic. I added some taco seasoning to the filling and used a can of chopped jalapeños since I didn’t have fresh ones. They were very easy to make.
Made these for a gathering with my girlfriends last night. They were excellent. I forgot to pick up bacon and they were still delicious. I used 4 jalapenos and they were not spicy at all. Very easy to make.
These are awesome!! I’m on a jalapeño popper kick, so anything related is something we’ll try- this is an awesome and interesting way to have poppers. My husband and I loved them! Can’t wait to make them during football season. Thanks!
I think I’d like to make these with crab so that they’re more like crab rangoons. I’d also have to omit the jalapenos, because I have zero heat tolerance.
Can you bake these and then freeze and then thaw and reheat to serve at a later time?
I haven’t tried them this way, but I’d imagine that would work. To reheat, I would suggest 400 degrees for 20 (?) minutes??
Can I use bacon bits? If so, how much?
Where can I get wonton wraps?
There in the vegetable and fruit section but in the cold section had to call a friend to ask too.
Do you have to defrost the wonton wrappers first?
If they are frozen, yes. They come refrigerated from the grocery store.
Can you add fresh crab to this
I made crab Rangoon same way.
These look so good! Where do y’all find wonton wrappers?
Sorry I just saw that someone asked this. I’ve looked in that section at Publix and haven’t found them. What store?
Publix has them in the produce section. In my store it was near the mushrooms and tofu.
I got mine in the veggie section at Walmart
could you use the chopped jalapenos in the can?
Yes, those would work. They would give it a slightly different flavor but still delicious!
If jalapenos are too spicy for you, perhaps you could substitute diced green chilies. Some heat, but not much.
Have you made these in mini cupcake tins? If yes, how many does this recipe make?
Thanks.
Has anyone tried this with canned nacho style jalapeños instead of fresh?
Canned or jarred jalapeños would work!
I have similar questions about these. Just wondering why the questions are not answered? It would be very helpful.
Canned or jarred jalapeños would work if you prefer those!
I made these for a football game yesterday and was shocked at how salty they were. Used the exact amounts of everything and made them with Trader Joe’s uncured bacon. Anybody else have a problem with saltiness?
Mmmmm….. I love salt. As with any recipe, adjust it to suit your individual tastes.
We did not find them to be too salty, but you could always use lower sodium bacon or just decrease the amount of bacon.
I made these for a church dinner tonight. I followed the recipe to a T. Everyone devoured them and wanted the recipe! I got soooo many compliments. They were great!!!
I’d like to save this to Pinterest, but I can’t find the Pinterest button…
Go back to the main recipe, before you hit “make it”, or search for it on Pinterest under “jalapeno cheese popper wontons”. There are multiple versions of this to pin.
I made these (doubled) for my monthly wine dinner and they were a HUGE hit! They were scarfed down pretty fast… next time I think I will have to TRIPLE it! Thanks for the GREAT recipe!
Yay! So happy to hear it!
I made these using eggroll wrappers, quartered. It made forty eight mini muffin, two bite poppers. I did need to double the bacon and cheese for the topping. Perfect size.
Thank you for the tips!
Have made these several times. Big hit at the party. I’ve used regular and mini muffin tins. Both work great.
Would like to assemble them the night before just wondering if the wonton holds up?
I would bake the wontons, then cover them. Mix the filling separately and spoon it into the wontons right before the final bake. Hope this helps!
I’m giving this 5 stars
I was a little dissapointed with these. Tasted more like bacon and cheese appeptizers than jalapeno poppers. Will add more jalapeno peppers and put less filling in each wanton.
Sorry to hear that. More jalapeños would definitely do the trick, especially if you leave some seeds in:)
I love to make a variation of tbese… I use a mixture of imitation crab meat and little salad shrimp instead of bacon, OMG sooo delicious !
I made these with a regular muffin pan. I used egg roll wrappers instead of wonton wrappers. I cut the egg roll wrappers 3/4” on two sides so they would fit better in the muffin pan. The amount of filling was perfect – not an ounce left. I knew the wonton wrappers would not fit the regular pan and since the recipe says it only makes 12, I figured that the filling would overwhelm a mini muffin pan.
Are they as good at room temp
i added a tsp of granulated garlic to a dbl. batch. spot on recipe
Very good write-up. I certainly appreciate thhis site. Keep it
up!
I am sure giving this a try when I get to the store for Won Ton wrappers—-sounds so delightful–Thanks for all the comments——–
How long can these be left out? I’m having a company party and want to take them but not sure it they can be sitting out very long.
I make a lot of things with the Mini Phyllo cups that can be found in most grocery stores in freezer section. Gonna give a try both ways!! YUM sounding, anything Jalapeño is always a hit! Thanks for the recipe!!!
I can’t find wonton wrappers. Can you use phyllo paper or spring roll wrappers?
Wal-Mart in the produce section. I had to ask.