It’s not very often you can indulge like this, but these Jalapeno Poppers are worth it.
I like to try new spins on classic foods and these jalapeno popper wonton phyllo cups are delicious. I love all the different components of a jalapeno popper; bacon, cheese, jalapenos and crispy coating.
Due to the fact they can be kind of a pain to assemble I only order them in restaurants. So this is an easier alternative to make at home.
I especially like that I don’t have to deep fry anything.
The filling for the cups is easy to make a head of time so then all you have to do is assemble them and cook them right before you eat them.
I made sure to add a little salt, pepper and other herbs to flavor the cream cheese mixture. Whenever I use jalapenos in food like this roast them in the oven to deepen their flavor. Other things like scallions can be added as well.
JALAPENO POPPER WONTON PHYLLO CUP
12 wonton wrappers
4 oz. cream cheese,
1/2 c. sour cream
12 oz. bacon cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar
cheese (reserve 2 Tbsp.)
3-4 jalapenos seeded and
chopped (*for more spice,
do not remove all the seeds)
Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned. Remove from oven and cool slightly.
In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapenos. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.