Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Jalapeno Popper Wonton Cups
We are still trying to get over the Seahawks loss a few weeks ago, but that is not going to stop me from taking part in the second largest eating day in the US. That’s right, we’re still planning on indulging in Super Bowl snacks even if it’s just to watch the commercials and eat away our football sorrows. Speaking of Super Bowl snacks, these Jalapeno Popper Wonton Cups full of cream cheese, pepper jack, cheddar, jalapenos and bacon have just been added to the menu.
Many of you have probably heard of jalapeno poppers with their creamy insides and crunchy outsides. And most have also probably heard of jalapeno popper dip which is all the goodness of jalapeno poppers in dip form. This recipe combines the two with bacon and stuffs it inside a crispy baked wonton cup. They come together quickly and aren’t messy, making them the perfect bite size snack for your Super Bowl party.
Note: I used gyoza wrappers because that is what I had on hand. They are round while wonton wrappers are square. Either will work for this recipe.
Jalapeno Popper Wonton Cups
Ingredients
Ingredients:
- 12 gyoza wrappers
- olive oil
- 5 slices bacon diced into 1 inch pieces
- 4 ounces softened cream cheese
- 1/4 cup mayonnaise
- 1 cup shredded pepper jack cheese
- 1/2 cup shredded medium cheddar cheese
- 1 jalapeno diced small
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375 degrees.
- Brush one side of gyoza wrappers with olive oil. Gently press into a non-stick muffin pan. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool.
- Cook bacon in a skillet over medium heat until browned. Set aside.
- Combine remaining ingredients together in a bowl. Mix well. Fold in bacon.
- Spoon mixture into the cooled gyoza wrappers. Bake for 15 - 20 minutes or until the shells are browned and the filling bubbly. Allow to cool slightly then serve.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Carolyn P
January 1, 2022 at 9:44 amThese always are the first thing to go at every party.
Louise
February 4, 2013 at 6:05 pmI’m glad Stephen asked his question as I had the same one. Thank you for answering.
Becca P.
February 2, 2013 at 1:47 pmI just made a trial batch of these in preparation for the game tomorrow and they turned out SO good! Thanks for the great recipe, Des! :)
StephenC
January 30, 2013 at 8:28 amThis is likely a stupid question, but unless asked, one doesn’t know the answer. I am assuming the side of the gyoza that is brushed with oil goes down into the muffin spots.
Deseree
January 30, 2013 at 3:03 pmNot a stupid question at all Stephen! I should’ve put that in the instructions. The oil brushed side of the gyoza actually faces up so that it can get slightly browned and crispy before you put the filling in. If you use the non-stick muffin pan you shouldn’t have any issues with the bottom sticking.