8ouncesblock-style cream cheeseat room temperature
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonsalt
1 to 2jalapeñosdeseeded and diced (about ¼ cup once diced)
6slicesbaconcooked crisp and chopped
12 to 20wonton wrappers
1cupsharp cheddar cheeseshredded off the block
Instructions
Preheat the oven to 350°F, and lightly spray a muffin tin with cooking spray.
Use an electric mixer to beat the cream cheese in a large bowl until smooth. Then mix in the garlic powder, onion powder and salt.
8 ounces block-style cream cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt
Fold in the jalapeños and bacon then set aside.
1 to 2 jalapeños, 6 slices bacon
Gently push the wonton wrappers into the prepared muffin tin. Bake for 8 to 10 minutes or until lightly browned.
12 to 20 wonton wrappers
Spoon 1 ½ to 2 tablespoons of the cream cheese mixture into the wonton cups then sprinkle the tops with cheddar cheese.
1 cup sharp cheddar cheese
Bake for an additional 10 to 12 minutes or until the cheese is fully melted and the wonton wrappers start to crisp up.
If you have left over filling, repeat the baking process with as many wrappers as needed then serve.
Serve warm! See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of jalapeño popper wontons. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.