Spicy Wonton Poppers
It’s been a long week. The weather was kind of yucky and it was just one of those weeks where things just seemed a little off. While it was a long week, it also went by really fast. Before I knew it, it was Thursday night and I didn’t have a plan for Food Friday!
After doing some research, I looked at what sounded good and what also wouldn’t take too much time. I decided to try something in the vein of jalapeño poppers—and something that would give me something new to try. This is what I came up with in the end!
First you need to prepare the wonton wrappers by spraying both sides of them with cooking spray. I’ve never made wontons before and never bought them before—heads up, they’re in a refrigerated section of the store; my store keeps them by the salad dressing. Once they’re coated in oil, line a mini cupcake tin with them. This is not an exact science, just do your best to put them in the pan so they’re not overlapping.
Next you’ll need to prebake these before filling them with the jalapeño mixture, otherwise they’ll be soggy. Put them in the oven for 5 minutes.
While the wontons are baking, mix together all of the other ingredients. I started by creaming together the sour cream and cream cheese and then added the jalapeños and cheeses.
I used a small cookie scoop to put a dollop of the cream filling in each prebaked wonton.
Put the filled wontons back in the oven for 10 minutes. They’re ready when the wontons are brown and the cheese is melted. I was a little worried they were burnt, but they were just crispy and yummy.
They are pretty hot when they come out of the oven, so you may need to give them a minute to cool before digging in.
The crunchiness of the wonton and the creaminess of the filling and the spicy bite is a great combo. I will definitely be making these again. I will say that this recipe makes 48 spicy wonton poppers—so they would be great for a party!
I’m really excited about what I may be able to do with wonton papers in the future, this was a great first experience!
Ingredients:
- wonton wrappers/papers (you’ll need about 48 of them)
- cooking spray
- 4 oz canned diced jalapeños
- 8 oz cream cheese
- 8 oz sour cream
- 2 cups of cheddar cheese
- 1 cup of Parmesan cheese
Directions:
- Preheat oven to 350ºF.
- Coat both sides of the wonton wrappers in the cooking spray.
- Line a mini cupcake tin with these wonton wrappers—they will stick out the top and flop over, that’s okay.
- Bake for 5 minutes.
- Mix together the cream cheese, sour cream, drained jalapeños, cheddar cheese, and Parmesan cheese.
- Scoop some of the mixture into the baked wonton wrappers.
- Bake for 10 minutes, until cheese is melted and wontons are brown.
- Let cool for about a minute and enjoy!
