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Jalapeno Popper Cups

Jalapeno popper cups bake creamy, cheesy bacon-and-jalapeño filling inside crisp wonton wrappers. The wrappers turn golden at the edges for a crunchy bite-sized appetizer.
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Prep Time 15 minutes
Cook Time 24 minutes
Resting 5 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 bacon slices
  • 1 package (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 2 jalapeños medium, seeded and finely diced
  • 0.25 tsp garlic powder
For the cups
  • 24 wonton wrappers square, about 3 1/2 inches
  • 2 tbsp neutral oil such as canola oil

Equipment

  • 1 10-inch skillet
  • 1 12-cup standard muffin tin

Method
 

Make the filling
  1. Cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Drain the bacon on paper towels.
  3. Crumble the bacon.
  4. Stir the cream cheese, cheddar, jalapeños, garlic powder, and crumbled bacon together in a medium bowl until evenly combined.
Prepare the cups
  1. Heat the oven to 375°F.
  2. Lightly grease a 12-cup standard muffin tin with some of the neutral oil.
  3. Lightly brush each wonton wrapper with the remaining oil.
  4. Layer two wrappers offset in each muffin cup and press them into the cups.
  5. Bake for 5 to 6 minutes, until the wrappers are set and beginning to turn golden at the edges.
Fill and bake
  1. Divide the filling among the cups.
  2. Bake for 8 to 10 minutes, until the filling is hot and the wrapper edges are golden.
  3. Let the cups rest in the pan for 5 minutes.
  4. Loosen the cups and serve.

Notes

For crisp cups, serve soon after baking. Store leftovers in the refrigerator for up to 3 days; freezing is not recommended because the wonton wrappers can lose their crisp texture. Turkey bacon can be used as a lighter swap.