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.
Notes
Store the wontons tightly wrapped in the refrigerator for up to 3 days.Reheat in a 350 degree F oven on a foil-lined baking sheet for about 10 minutes, or until hot and crispy.
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