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Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin.

Carefully place one wonton wrapper into each cup of the prepared muffin tin, gently pressing it down to form a cup shape. You may need to overlap two wrappers slightly to create a sturdy cup if your wrappers are small.

In a large mixing bowl, combine the sour cream and softened cream cheese. Mix until smooth.

Add the shredded mozzarella cheese, half of the crumbled bacon (reserve the other half for topping), 3/4 cup of the shredded cheddar cheese (reserve 1/4 cup for topping), and the diced jalapeños to the bowl.

Season the mixture with onion powder, garlic powder, salt, and black pepper.

Using a spatula or spoon, thoroughly mix all the ingredients in the bowl until well combined and a cohesive filling is formed.

Using an ice cream scoop or two spoons, fill each wonton cup in the muffin tin with the prepared jalapeño popper mixture, mounding it slightly.

Sprinkle the remaining 1/4 cup of shredded cheddar cheese and the reserved crumbled bacon on top of each filled wonton cup.

Bake in the preheated oven for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the filling is bubbly and heated through.

Once baked, carefully remove the muffin tin from the oven. Let the cups cool in the tin for 2-3 minutes before transferring them to a serving platter.

Garnish each warm wonton cup with a fresh slice of jalapeño.

Drizzle chili oil over each jalapeño popper wonton cup before serving immediately.


Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin.

Carefully place one wonton wrapper into each cup of the prepared muffin tin, gently pressing it down to form a cup shape. You may need to overlap two wrappers slightly to create a sturdy cup if your wrappers are small.

In a large mixing bowl, combine the sour cream and softened cream cheese. Mix until smooth.

Add the shredded mozzarella cheese, half of the crumbled bacon (reserve the other half for topping), 3/4 cup of the shredded cheddar cheese (reserve 1/4 cup for topping), and the diced jalapeños to the bowl.

Season the mixture with onion powder, garlic powder, salt, and black pepper.

Using a spatula or spoon, thoroughly mix all the ingredients in the bowl until well combined and a cohesive filling is formed.

Using an ice cream scoop or two spoons, fill each wonton cup in the muffin tin with the prepared jalapeño popper mixture, mounding it slightly.

Sprinkle the remaining 1/4 cup of shredded cheddar cheese and the reserved crumbled bacon on top of each filled wonton cup.

Bake in the preheated oven for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the filling is bubbly and heated through.

Once baked, carefully remove the muffin tin from the oven. Let the cups cool in the tin for 2-3 minutes before transferring them to a serving platter.

Garnish each warm wonton cup with a fresh slice of jalapeño.

Drizzle chili oil over each jalapeño popper wonton cup before serving immediately.
