Jalapeno Popper Wonton Cups are baked wonton wrappers stuffed with cream cheese, mozzarella cheese and bacon. An easy appetizer recipe perfect for game day and holiday parties.
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Easy jalapeño popper wonton cups with bacon are one of our favorite appetizers. Crispy wonton cups filled with gooey cheese and spicy jalapeño peppers -- It's basically jalapeno popper dip in a crispy wonton shell. Yum.
Add crispy bacon bits, and these delicious little bites are even better!
What makes these tasty little appetizers so easy is that you start out with wonton wrappers. They're nice and light, and they're perfect for holding all sorts of yummy fillings.
If you like this wonton cup appetizer, try my pepperoni pizza dip wonton cups, pollo fundido cups, mini taco salad cups, Buffalo chicken cups and avocado dip wonton cups.
And best of all, you can make this 5 ingredient recipe in minutes with minimal prep! There is no need to pre bake the wonton wrappers. I have been making this recipe for years, and you get crispy baked wonton cups every time!
Ingredients
You only need a few simple ingredients for these jalapeno cream cheese wontons. They should be easy to find in your grocery store or asian market.
- Wonton wrappers -- usually by the bagged salad section in most grocery stores. Do not buy egg roll wrappers
- Cream cheese -- at room temperature for easy mixing
- Jalapeno peppers -- 1 or 2 fresh jalapeno peppers, seeded and diced
- Mozzarella cheese -- shredded mozzarella
- Bacon -- cooked bacon, chopped or crumbled
How to make Jalapeño Popper Wonton Cups
First, preheat the oven to 400 degrees f. Spray muffin pan with non stick cooking spray or grease lightly with butter or olive oil.
Next, place the wonton wrappers in the greased muffin tin.
I like to use two wonton wrappers per muffin cup so that they hold the filling better and the bottoms don't get soggy.
You can usually find wonton wrappers in the bagged salad or veggie section of your nearest grocery store. Make sure you get wonton wrappers and not egg roll wrappers.
Then, you make the filling. For the poppers, I combine cream cheese with chopped jalapeños in a large bowl. Spoon roughly a tablespoon of cream cheese mixture into each wonton cup.
Then, add a generous amount of shredded mozzarella cheese. I know that most recipes for jalapeño poppers use cheddar cheese, but we prefer mozzarella. It isn't as greasy, and it melts superbly!
Add some cooked crumbled bacon and an extra jalapeño slice to each cup and pop these poppers into the oven.
Cook Time
Bake the wonton cups for 10 minutes. The wonton wrappers should be crispy and golden brown, and the cheese should be perfectly melted.
Jalapeño popper wontons are best enjoyed warm. But, they are equally tasty at room temperature, which makes these the perfect appetizer for entertaining.
How to Store and Reheat
Store leftover jalapeno wontons in an airtight container in your refrigerator. They should last up to 4 days. You can freeze wonton cups in a freezer safe container for up to 3 months for best taste.
You can reheat the cream cheese wontons in your oven or air fryer. Bake at 350 for about 5-10 minutes or until heated through. Reheat jalapeno wonton poppers in air fryer at 325 for 5 minutes or until heated through.
Recipe Variations
If you want to cut down on the spiciness level, you can omit the extra jalapeno slices or reduce the amount of chopped jalapeno peppers inside the cream cheese.
I love spicy food, so this was perfect for me and even some of the kids. The Hubs, on the other hand, preferred his without the extra peppers on top.
And if you want to keep this a meatless meal, just leave off the bacon. For extra flavor, add chopped green onions after baking.
We also like to make mini wonton cups. Just slice each wonton wrapper in half. Then, use those to fill a mini muffin tin. The rest of the recipe is the same. You just end up with more!
You can use cheddar cheese for a different taste or a combination of mozzarella and cheddar. A lot of recipes use sour cream along with cream cheese. I don't care for this combo, but you can mix in ½ cream cheese if you like.
Either way, you can't go wrong with these easy appetizers. If you like having finger foods for dinner or you need quick and easy party food, I hope you'll give them a try.
Recipe
Jalapeño Popper Wonton Cups with Bacon
Ingredients
- 24 wonton wrappers
- 8 oz cream cheese softened
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons jalapeno peppers chopped
- 2 tablespoons cooked crumbled bacon
- slices Jalapeno pepper and cilantro for garnish if desired
Instructions
- Preheat oven to 400 degrees
- Grease a muffin tin, and place 2 wonton wrappers into each cup
- Mix the cream cheese and chopped jalapeno peppers
- Fill cups with cream cheese mixture and top with shredded mozzarella cheese
- Top with bacon and jalapeno slices
- Bake at 400 degrees for about 10 minutes, or until cheese is melted and tops are golden brown
- Garnish with cilantro, if desired
- Enjoy!
Video
Notes
Nutrition information is estimated. Please do your own calculation to fit special diets.
Nutrition
If you're a fan of jalapeno poppers, I think you'll love these jalapeno popper cups with bacon. Enjoy them during the holiday season or New Year's Eve. They are perfect for football season, especiall Super Bowl parties!
If you do try these jalpeno wonton poppers, please leave a star rating and comment.
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Recipe was originally published in 2016 and last updated in 2022
Jim says
Made these today getting ready for the big Game next week. Awesome and very easy. Will be great to serve to friends that are coming over.
Dee says
Thanks, Jim! So happy you liked the wonton cups!
Sandra D says
I'm going to try these with a cauliflower crust! Will try to remember to let you know how they turned out.
Dee says
Please do! I'd love to know how that turns out!
Robin says
Love this recipe, will try it for my small Superbowl party.
Dee says
So glad you liked it, Robin! Thanks so much. 🙂
Jason says
These look exquisite. Thanks for the great recipe.
Emily says
Hi there. I plan to make this for Christmas..
Was hoping I could make ahead an reheat. Amy suggestions for reheating?
Thanks. ????
Dee says
I have reheated them in the oven without any problems -- but on a lower temperature. Some people have said these are just as good when they're cold! 🙂
Tamera Semanick says
Glad you said they're good cold, Lisa Reed. I will take them to an office party next week. Thanks.
Lindsey says
My roommate made these last night and they were great! I was wondering if the calories were per individual cup or not? If you could let me know that would be awesome! Counting calories is not my favorite, but it needs to be done! Thanks so much!
Dee says
Hi Lindsey. Glad you liked them! Yes, the calories are per each individual cup. 🙂
Hillary Barnes says
These look great and so easy! Question: do you think they will travel well? Most of my "events" are 30 or so minutes away. Thanks for any input!
Dee says
I think they're just as good when slightly cool, so if you have a way to keep them warm, they should be fine. I have a muffin tin with a lid, which makes transport easy, so you might see if you can get one of those. 🙂
Dem says
Neighbors introduced us to this recipe and fell I love. Made them and ate them all. Making them today to share with family over the Easter weekend.
Dee says
Yea! So glad you liked them. Thanks for letting me know! 🙂
Mona says
Made these 2 nights in a row and on the second night we added more Jalapeños
Dee says
Sounds good to me! I prefer more spice, but the family doesn't, so I'll sometimes add a little extra to mine. 🙂
Sherry says
Hi. This looks and sounds amazing. Going to make for Bunco snack. Have one question?
Do you use a regular muffin tin or a mini muffin tin?
Thank you!
Dee says
Hi Sherry! I use a regular muffin tin and two wonton wrappers in each cup. Hope you enjoy them! 🙂
Lisa Reed says
These are wonderful! I used my mini silicone muffin pan because I thought they would work better smaller. .. like an appetizer. Worked really well and made 24 of them. I cut the wonton into 4th and layered them like flower petals.
I also mixed the mix cheese with the cream cheese and jalapeños. I did put a small bit on top as well with the clap Cilantro and thin slice of jalapeño and bacon.
Making these again tonight and they are good cold too.
Dee says
This sounds like a wonderful appetizer! I have a mini muffin pan, so I think I'll try it this way next time. Thanks for the suggestion! 🙂
Debra @ Bowl Me Over says
Simple and amazing, what a way to start a party! Wanted to drop by from #FoodieFriDIY and say thanks for linking up and let you know I'm featuring your recipe this week! Did some sharing too!
Dee says
That's wonderful news, Debra! Thank you so much!
Miz Helen says
What a great appetizer! Stopping by from Full Plate Thursday to say Thanks so much for sharing your awesome post with us. Have a great day and come back soon!
Miz Helen
Erin says
What a perfect little appetizer! All my favorite ingredients in one little cup! You have to come link these up at Welcome Home Wednesdays! 7 blogs, 1 awesome party!
Dee says
Thanks for the invite, Erin. I'll swing by in a little bit! 🙂
Celeste | The Whole Serving says
I'm am so loving this snack. Looks like one of those quick, easy and delicious snacks.
Dee says
It's super quick to make, and in fact, I'm getting ready to make some right now. Thanks so much for stopping by! 🙂
Casserole Gals says
Simple recipe but, looks elegant and very tasty! We will share this on our Facebook page and pin it.
Dee says
Thanks so much for sharing! I hope you enjoy them as much as we do. 🙂
Jenna says
These look so cute!! Not to mention yummy!
Dee says
Thanks, Jenna. My daughter asked me to make some more this weekend, and I can't wait! 🙂
Stacey says
These sound amazing! Thanks for this one. 🙂
Dee says
We just love them. Thanks so much, Stacy! 🙂