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Jalapeno Popper Bites

Jalapeno popper bites bake in crisp wonton cups with a creamy cheddar, bacon, and jalapeño filling. The cups are baked twice for golden edges and a hot, savory center.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting time 5 minutes
Total Time 42 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

For the cups
  • 24 wonton wrappers
  • 1 cooking spray as needed
For the filling
  • 4 bacon slices
  • 1 block (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 2 jalapeños medium, seeded and finely chopped
  • 0.25 tsp garlic powder

Equipment

  • 1 24-cup mini muffin pan
  • 1 skillet

Method
 

Prepare the cups
  1. Heat the oven to 375°F.
  2. Coat a 24-cup mini muffin pan with cooking spray.
  3. Press one wonton wrapper into each muffin cup, pleating the edges to form a small cup.
  4. Lightly coat the wrapper edges with cooking spray.
  5. Bake the wrappers for 5 to 6 minutes, until they begin to turn lightly golden.
Make the filling and bake
  1. Cook the bacon in a skillet over medium heat for 6 to 8 minutes, turning as needed, until crisp.
  2. Drain the bacon.
  3. Let the bacon cool.
  4. Crumble the bacon.
  5. Stir together the softened cream cheese, cheddar, chopped jalapeños, garlic powder, and crumbled bacon until evenly combined.
  6. Divide the filling among the wonton cups.
  7. Bake for 8 to 10 minutes, until the filling is hot and the wrapper edges are golden brown.
  8. Let the bites rest in the pan for 5 minutes.
  9. Carefully lift the bites out.
  10. Serve warm.

Notes

For the crispest texture, fill the cups just before the final bake. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the wonton cups soften. Use gluten-free wonton wrappers for a gluten-free option.