These easy jalapeno popper wontons with bacon are the perfect appetizer for parties and game day snacks. You will love the combination of crispy textures and delicious flavors!
The wonton wrappers are shaped in cups in a mini muffin pan, and filled with a creamy mixture of cream cheese, sour cream, cheddar cheese, spicy fresh jalapeño peppers and crispy bacon. The jalapeño popper wonton cups are then oven baked to golden, crispy perfection.
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For a party it’s fun to serve a variety of bacon appetizers, and these crispy wonton cups pair perfectly with hors d’oeuvres like Bacon Wrapped Little Smokies, Bacon Wrapped Scallops, and Parmesan Bacon Crackers.
These favorite appetizers are perfect for football season gatherings, your Super Bowl menu, holiday cocktail parties and brunch! If you love these flavors as much as we do, be sure to check out our Jalapeno Bacon recipe and Jalapeno Popper Crockpot Dip!
Why You’ll Go Hog Wild for This Appetizer Recipe
Big Flavors – If you’re a fan of jalapeno poppers, you’ll love this recipe! These delicious little bites are like a flavor explosion in your mouth — spicy, savory, creamy and cheesy!
Easy Preparation – Bacon jalapeno popper wonton cups look fancy, but they’re simple to make. Be sure to check out our secret tip for shaping the little cups below.
Versatile – See our tips below for variations to add ingredients like grilled chicken or shrimp.
Make Ahead – You can make the creamy filling in advance and refrigerate for up to 48 hours. Then you can put these easy appetizers together in minutes.
Ingredients and Substitutions
Here’s what you’ll need to make these jalapeno popper cups:
Fresh jalapeños – You’ll need 3 medium or 2 large fresh jalapeños.
Sharp cheddar cheese – We like the flavor of sharp cheddar best, but feel free to use your favorite. You can also substitute mozzarella cheese for half of the cheddar for milder flavor.
Cream cheese – Use the block cream cheese for best results.
Butter – Salted or unsalted butter is fine. If you use unsalted, adjust the seasonings accordingly.
Sour cream – We like full fat sour cream for this recipe, but you can use low fat if that’s what you have on hand.
Garlic – Fresh garlic gives the best flavor, but in a pinch you can use garlic powder. 1/8 teaspoon of garlic powder is generally the equivalent of 1 regular clove of fresh garlic.
Salt and freshly ground black pepper
Square wonton wrappers – You can find these at Asian grocery stores and in the refrigerated section of larger grocery stores. In my store, they are kept in the refrigerator section of the produce department.
Sliced bacon – Use regular or thick sliced, smoked or unsmoked, whatever you like best!
Here’s what you’ll need to prepare this recipe:
- Sharp knife or kitchen scissors
- Cutting board
- Large skillet
- Slotted spoon
- Paper towels
- Mixing bowl
- Mini muffin tin
- Shot glass
- Pastry brush
- Serving platter
Step by Step Instructions
Here are detailed directions for preparing the jalapeno popper cups. Scroll down the page for the printable recipe card.
Chop the bacon finely. Transfer to a skillet. (This cast iron model happens to be the one we think is the best frying pan for cooking bacon.)
Spread into a single layer and cook over medium heat, stirring occasionally, until golden brown.
Transfer to paper towels to drain using a slotted spoon. Reserve 1 tablespoon bacon fat in the skillet.
(We always strain and save excess bacon fat! Here’s what to do with your bacon grease, which we call Liquid Gold.)
Add the chopped fresh jalapeños, and cook over medium heat for 2-3 minutes, until just starting to soften. Add the minced garlic and cook for 1 more minute, stirring once or twice.
Combine the softened cream cheese and sour cream in a large bowl and stir until blended. Add the cheese, cooked bacon, and jalapeño-garlic mixture.
Stir until well combined and reserve.
Preheat the oven to 350 degrees F. Spray the cups of a mini muffin tin with nonstick cooking spray.
Press the wonton wrappers into each muffin cup. If you have a shot glass, use it to make this task very easy! Otherwise, just use your fingers to press the wrapper around the edges of the cup.
Next, brush the edges of the wonton wrappers with melted butter.
Bake until the edges just start to brown, about 6 minutes. You may see tiny air bubbles around the edge of the wontons, an indication that they’re getting crispy.
Use a small spoon to fill each of the wontons with the jalapeno cream cheese mixture.
Sprinkle shredded cheddar cheese over the spicy filling. Bake until cheese melts and appetizers are hot, about 8 to 10 minutes. Remove from oven and cool for 5 minutes.
Serve warm and enjoy!
If you like, you can serve the wontons with a dipping sauce like sweet chili sauce.
Phyllo Jalapeno Poppers – Instead of making the crispy wonton shells, buy pre-made phyllo cups. Fill with a teaspoon the filling and proceed with the recipe, baking for 8-9 minutes.
Chicken Jalapeno Popper Wonton Cups – Add 1/4 cup finely chopped cooked chicken to the filling mixture before baking.
Shrimp Wonton Cups Appetizer – Add 1/4 cup finely chopped cooked shrimp the filling mixture.
Wonton Cups Green Onion Cream Cheese – Add 1 tablespoon chopped green onions to the filling for additional flavor.
What to Serve with Cream Cheese Jalapeno Wontons
You can serve these crispy hors d’oeuvres as is, or you can accompany them with one of these sauces for dipping:
- Sweet chili sauce – shown above
- Ranch dressing
- Pico de Gallo
How to Store Leftovers
Store the jalapeno wonton poppers tightly wrapped in the refrigerator for up to 3 days.
The cooked appetizers can also be frozen. Wrap the fully cooled wonton cups carefully in Press & Seal or plastic wrap, place in a freezer bag, and freeze for up to 2 months.
How Do You Reheat Wonton Cups?
Reheat refrigerated wonton cup appetizers in a 350 degree F oven on a foil-lined baking sheet for about 10 minutes, or until hot and crispy.
You can also reheat these small bites in an air fryer at 325 degrees for 10 minutes.
If the appetizers have been frozen, thaw overnight for best results. Then follow reheating instructions.
Printable Recipe Card
Jalapeno Popper Wontons with Bacon
- Sharp knife or kitchen scissors
- Cutting board
- Large skillet
- paper towels
- Mixing bowl
- serving platter
- 1/2 pound sliced bacon, chopped
- 3 medium jalapeños, seeded and finely chopped
- 1 clove garlic, minced
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups grated sharp cheddar cheese, divided
- 24 refrigerated wonton wrappers
- 4 tablespoons butter, melted
- 2/3 cup sweet chili sauce, for dipping (optional)
- Cook the chopped bacon in a large skillet over medium heat, stirring occasionally, until golden brown. Use a slotted spoon to transfer bacon to a double layer of paper towels. Drain and cool.
- Pour out all but 1 tablespoon bacon drippings from the pan. Return the skillet to the stove, add the chopped jalapeños and cook over medium heat just until softened, about 3 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat and reserve.
- In a mixing bowl, combine the softened cream cheese and sour cream until well blended. Add the reserved bacon and jalapeño-garlic mixture and stir until combined. Add 1 cup of the cheese and stir until well blended. Reserve mixture.
- Heat the oven to 350 degrees F and spray a mini muffin tin with nonstick cooking spray.
- Use a shot glass or your fingers to press the wonton wrappers into each cup of the mini muffin tin to form cups. Brush the edges lightly with melted butter.
- Bake until edges are just starting to brown, 5 to 6 minutes. Remove from stove and cool for 5 minutes.
- Using a small spoon, gently fill each of the wonton cups to the top with the cream cheese mixture. Sprinkle with the remaining cheddar cheese.
- Bake until the cheese melts and appetizers are hot, about 8 to 10 minutes. Watch closely so wontons don't over-brown. Remove from oven and cool for 5 minutes.
- Transfer to a serving platter and serve. If you like, you can accompany them with a dipping sauce such as sweet chili sauce. Makes about 24 wontons.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes!
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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