If you’ve been a Macheesmo reader for long, you know I’m a big sports fan, but if I’m being honest, I’m a big sports FOOD fan. These simple Jalapeno Popper Wonton Cups are a wonderful twist on the classic appetizer, and somehow easier to make than the original recipe.
A normal jalapeno popper (like this baked popper version) which is filled with cheese and wrapped and baked in bacon. Instead, this filling is made with Greek yogurt and portioned out in wonton cups for better portion control. Not that I’m a calorie counter, but it is a healthy switch and honestly it tastes just as rich and delicious as a normal jalapeno popper. I think your guests will love it!
- Want to change-up your standard jalapeno popper? Try out this shrimp version!
Making Crispy Wonton Cups
I love serving appetizers and dips in wonton cups. They are so easy to make and it’s automatic portion control. Use a mini muffin tin for best results and just press a wonton wrapper into each tin. To prevent sticking, spray the muffin tins with a little nonstick cooking spray. Preheat oven and bake the wonton cups until they are golden brown and crispy.
If you can’t find wonton wrappers, you can also cut egg roll wrappers into quarters and use those.
Making the filling
For the filling for this snack, I tried a few different versions with varying levels of cream cheese, sour cream, and Greek yogurt. To be honest, I couldn’t really tell the difference too much so I ended up just using 100% Greek yogurt, which is a great healthy substitute. I had to add some cheddar cheese for flavor, of course.
For the bacon and jalapenos, just roast them on the same baking sheet until the bacon is crispy and the jalapeno is blistered. I did this at the same time I was roasting my wonton cups! On game days, after all, I don’t really want to be going back and forth to the oven too much.
When the jalapeno and bacon are done, dice up some of them and add them straight to the yogurt in a mixing bowl to finish the filling. But, reserve some of the peppers and bacon so you can add them to the top of each wonton also.
Finishing the Wonton Cups
The last step is pretty self-explanatory! Add some filling to each crispy wonton cup and sprinkle them with some crispy bacon and roasted peppers. You should get about 18-20 wonton cups out of this filling recipe.
You can feel good about serving these jalapeno popper wonton cups and feel free to snag a few for yourself!
Ingredients and Substitutions
The ingredient list on this recipe is short and simple, but it works really well. There’s no reason to change up too many things unless you need to for dietary reasons (or you don’t want to go to the store). I get it.
Here are some ideas though if you need to, or want to, change up the recipe!
- Instead of the cream cheese, you could use a mixture of cream cheese, cheddar cheese, and/or mozzarella cheese. If you do this, it might be good to bake the cheese filling in the wonton cups for a few minutes so it gets melty.
- Rather than bacon, you chould add some shredded chicken, chopped seasoned shrimp, or ham to the filling. Make sure you keep the spicy peppers though as some heat is really nice in the wonton cups.
- For a vegetarian version, use a mix of poblano peppers and jalapenopeppers for more pepperflavor without the meat.
Making these in advance
The worry of making these in advance is the wonton cups get soggy if they sit for too long. The good news is though that you can make all the parts of the recipe separately, store them separately, and then assemble them right when you need them. This will really cut down on your prep time.
Jalapeno Popper Wonton Cups
- 18 square wonton wrappers
- 2 jalapenos
- 6 strips of bacon
- 1 cup Greek Yogurt
- 1 cup grated cheddar cheese
- 2 tablespoons fresh chives, minced
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Press wonton wrappers into a lightly greased mini muffin tin. Bake at 375 degrees F. until cups are crispy and browned around the edges, 8-10 minutes.
- Simultaneously, add bacon strips and jalapenos to a baking sheet and bake until bacon is crispy and jalapenos are blistered, about 18-20 minutes. Remove and let cool briefly (transfer bacon to a few paper towels to drain grease).
- In a medium bowl, stir together Greek yogurt, cheese, chives, garlic powder, salt, 1 roasted jalapeno (seeded and diced) and 3 strips of crunchy bacon, chopped.
- Chop the remaining bacon for a topping on each cup and seed the remaining jalapenos. Slice the jalapeno into thin strips for a garnish.
- When ready to serve, spoon the filling into each wonton cup. Top with a sprinkle of crumbled bacon and a jalapeno slice.
- These can be made well in advance, but don’t assemble the cups until right before serving so the wonton cups stay crispy.