Crisp Wonton Cups are stuffed with jalapeno popper mix for the perfect crowd-pleasing snack!
Serve baked fresh and warm from the oven while the cream cheese and cheddar is super melty. You can even make them with bacon bits for a little more oomph!
What could be better than wonton cups stuffed with a cheesy jalapeno popper dip? Everyone goes crazy for jalapeno poppers (and pretty much anything popper inspired) and these little nibbles are no exception!
Wonton Wrappers are good for much more than just wonton soup! They bake up nice and crisp as wonton chips, are delicious as crab rangoon and of course make perfect wonton cups for filling with any cream cheese dip recipe (hot or cold)!
You can find wonton wrappers in most grocery stores. They’re usually near the tofu towards the produce area or sometimes in the freezer. If you don’t see them, ask at the grocery because they usually have them!
How to Make Jalapeno Popper Wonton Cups
These cheesy wonton cups are super easy to make!
- Brush each wrapper with melted butter and place in the bottom of a mini muffin tin and bake (per recipe below).
- Mix the filling ingredients together.
- Fill each wonton, top with cheese and bake until the cheese is melted and bubbly.
Remove from the oven and let cool about 5 minutes. Top with sliced jalapenos or pickled jalapenos and serve warm.
To Make Ahead
Jalapeno popper wonton cups can be made in advance but I don’t usually fill and bake them until serving.
To prep ahead, bake the wonton cups until crisp and allow to cool. Prepare the filling mixture as directed. Just before serving, fill and bake as directed.
These can be baked ahead of time as well and then reheated in a toaster oven or oven.
Jalapeno Popper Inspiration
- Jalapeno Popper Dip – reader fav
- Bacon Jalapeño Cheese Ball Recipe
- Jalapeno Popper Cheese Fondue – stovetop version!
- Grilled Jalapeno Poppers – wrapped in bacon
- Mini Jalapeno Popper Egg Rolls
Jalapeno Popper Wonton Cups
Ingredients
- 24 wonton wrappers
- ½ cup melted butter
- 6 ounces jalapenos diced, or to taste
- 8 ounces cream cheese softened
- 2 tablespoons green onions chopped
- ¾ cup cheddar cheese shredded, divided
- ½ cup mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Brush each wonton wrapper on both sides with melted butter and place into a mini muffin tin. Bake 7 minutes.
- Mix remaining ingredients in a small bowl, reserving ¼ cup cheese for topping.
- Fill each wonton cup with the cream cheese mixture. Bake and additional 12-14 minutes or until cheese is melted and wonton is browned.
- Cool for about 3 minutes and serve warm.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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When baking with filling, are the cups still in the muffin tin or just on a baking sheet??
Great question Sally! We leave them in the muffin tins to bake. Enjoy the popper cups!
Has anyone made these with puff pastry instead of won ton wrappers?
I have used crescent dough before and it works great!
1000% recommend this, it is also a great base for any type of wonton cup. I made ones with just cheese and bacon for the people who can’t handle the spice and they were a HIT all around.
Do you use fresh or jarred jalapeños in the filling?
Hi Kris, I have actually made this recipe with both and it turns out great! Let us know which one you prefer!
Yum!!! An alternative to using bacon is diced prosciutto (you can find it pre-packaged at the store.) It is excellent in this recipe.
Great suggestion Amy! That would be delicious
SOOOOOO good! I added crumbled bacon to mine but it would be delish without it as well. Really good recipe!
Loved this recipe. They were delicious,. I added bacon which I think gave them great flavor.
I added bacon to the cream cheese mix, baked for 8min. Topoed off with extra cheese and more bacon cooked for 2 more min. Let cool They are AMAZING!
Glad you loved them DeLayne!
These are excellent!! And yes, I did leave the seeds in it. We like it hot!
Thank you for a jalapeno popper recipe that didn’t add bacon. We’re lacto/ovo vegetarians.
Glad to hear you loved this recipe Ruth!
I made these for a party and they were a hit. Followed recipe except instead of brushing butter on shell I just sprayed pan with PAM and they came out perfect.
What do you spray the wonton wrapper with?
It says spray both sides of wonton wrapper. What do you spray with?
can you make these the night before? and can they be served cold as well?
These are best served warm.
Can you make the cup early and just fill it when you’re ready?
Yes, that would work well.
I made these for my sisters birthday this past April and they were amazing! They were such a hit my boyfriend wants me to make them for his birthday also. I was wondering, is it possible to make the filling the day before and set in the fridge until morning? Thank you!
So glad you loved them! You can certainly make the filling ahead of time.
Do you brush both sides of the wontons with the melted butter?
Just the side that became the “outside”. :)
Has anyone actually tried them? And are they good?
Yes, it says to reserve 1/4 cup cheddar, and then to top with remaining (reserved) cheese
It seems that a step is missing: The receipe doesn’t say what to do with the remaining 1/4 cup cheddar cheese.
step 4. says top with remaining cheese
Read step 4! lol
Looks like you sprinkle a little on the top, that’s why it’s only 1/4 cup. But you can mix it int he mixture as well, I think for presentation it should be sprinkled on the top though. Hope that helps