Meatloaf and Melodrama

A food blog sharing quick and easy recipes for your family, featuring one dish dinners, Instant Pot recipes, easy desserts and everything in between!

by   |  Appetizers

Jalapeno Popper Cups with Bacon

Jalapeno popper cups are filled with cream cheese, jalapeno peppers and mozzarella cheese, then topped with crispy bits of bacon. They’re baked in a muffin tin for an easy snack or dinner anytime!

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The weather has been warming up, and the Hubs and I have been taking advantage of of the longer days to work on on several projects around the house and the yard. Sometimes, we end up eating a little later than normal, and we aren’t in the mood for a heavy  meal. So, we ‘ve been making snacks for dinner, instead, and let me tell you, it’s a nice change of pace! The kids adore having finger food for dinner, and so do I. It’s easy to make, easy to clean up and sometimes, we’ll even eat out on the patio.

This past weekend, I made these easy jalapeno popper cups with bacon, and they were a huge hit. Even the kids liked them, and even though I also made a pizza version, they actually preferred the jalapeno cups better!

What makes these tasty little bites 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. And best of all, they only take a few minutes to cook, so dinner is ready in a matter of minutes.

How to make Jalapeno Popper Cups with Bacon

First, you just place the wonton wrappers in a greased muffin tin. I like to use two wonton wrappers per cup so that they hold the filling better and the bottoms don’t get soggy.

wonton-wrappers-in-muffin-tin

Then, you add the filling. For the poppers, I used cream cheese mixed with chopped jalapenos. Then, I added a generous amount of shredded mozzarella cheese. I know that most recipes for jalapeno poppers use cheddar, but the mozzarella isn’t as greasy.

I added some cooked crumbled bacon and an extra jalapeno slice to each cup and popped these poppers into the oven.

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After about ten minutes, the wrappers get crispy and golden brown, and the cheese is perfectly melted. Dinner is served!

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If you want to cut down on the heat, 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.

To each, his own.

And if you want to keep this a meatless meal, just leave off the bacon.

Either way, you can’t go wrong with these easy jalapeno popper cups with bacon. If you like having finger foods for dinner, I hope you’ll give them a try. 

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Here are more appetizer recipes using wonton wrappers

Recipe for Jalapeno Popper Cups with Bacon

jalapeno-popper-cups-bacon

Jalapeno Popper Cups with Bacon

Jalapeno popper cups with bacon are wonton wrappers filled with cheese and jalapeno peppers and crispy bacon and baked in a muffin tin
4.88 from 8 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: bacon, jalapeno popper, wonton
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12
Calories: 151kcal
Author: Dee

Ingredients

  • 24 wonton wrappers
  • 8 oz cream cheese softened
  • 1 1/2 cups shredded mozzarella cheese
  • 2 tablespoons jalapeno peppers chopped
  • 2 tablespoons cooked crumbled bacon
  • slices Jalapeno pepper and cilantro for garnish if desired

Instructions

  • 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

Nutrition

Calories: 151kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 234mg | Potassium: 55mg | Vitamin A: 7.5% | Vitamin C: 3.6% | Calcium: 9.6% | Iron: 3.5%
Loved this recipe?Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

 

 

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Happy Munching!

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Reader Interactions

Comments

  5. Erin says

    February 26, 2016 at 5:09 pm

    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!

    Reply

  6. Miz Helen says

    February 29, 2016 at 3:45 pm


    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

    Reply

  7. Debra @ Bowl Me Over says

    March 9, 2016 at 11:14 am


    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!

    Reply

  8. Sherry says

    April 5, 2016 at 12:21 pm


    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!

    Reply

    • Lisa Reed says

      May 19, 2016 at 2:22 pm

      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.

      Reply

      • Dee says

        May 19, 2016 at 11:02 pm

        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! 🙂

        Reply

    • Dee says

      April 17, 2016 at 9:52 pm

      Sounds good to me! I prefer more spice, but the family doesn’t, so I’ll sometimes add a little extra to mine. 🙂

      Reply

  10. Dem says

    April 13, 2017 at 4:12 am


    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.

    Reply

  11. Hillary Barnes says

    August 25, 2017 at 4:07 pm

    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!

    Reply

    • Dee says

      August 25, 2017 at 5:13 pm

      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. 🙂

      Reply

  12. Lindsey says

    August 31, 2017 at 8:55 am


    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!

    Reply

  14. Emily says

    December 22, 2017 at 5:32 pm

    Hi there. I plan to make this for Christmas..
    Was hoping I could make ahead an reheat. Amy suggestions for reheating?

    Thanks. ????

    Reply

    • Dee says

      December 23, 2017 at 5:34 pm

      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! 🙂

      Reply

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