Jalapeño Popper Wontons Recipe 445 Food

JALAPENO POPPER WONTON CUPS

Steps:

• Preheat oven to 350°F.
• Brush each wonton wrapper on both sides with melted butter and place into a mini muffin tin. Bake 7 minutes.
• Mix remaining ingredients in a small bowl, reserving ¼ cup cheese for topping.
• Fill each wonton cup with the cream cheese mixture. Bake and additional 12-14 minutes or until cheese is melted and wonton is browned.
• Cool for about 3 minutes and serve warm.

BACON JALAPENO POPPER WONTON CUPS

Steps:

• Spray each muffin cup with cooking spray. Then place one wonton wrapper into each muffin cup with corners slightly overlapping.
• In a medium mixing bowl, combine the cream cheese, sour cream, bacon, cheddar cheese, and diced jalapenos. Stir until well combined.
• Add filling to the prepared wonton cups, Garnish with additional bacon or cheddar cheese if desired!
• Bake at 350 F for 8-10 minutes until the cheese is melted and the edges of the wonton wrappers are golden.

WONTON JALAPENO POPPERS

Steps:

• Mix together room temperature cream cheese and grated Cheddar cheese in a medium-sized mixing bowl.
• Add Worcestershire sauce and chopped jalapeno and mix well into the cream cheese mixture.
• Add about ½ teaspoon of the filling to the wonton wrapper.
• Dip your finger into water and run your finger along 2 sides of the wonton wrapper.
• Fold the dry edge onto the wet edge of the wonton wrapper and press the edges together. Make sure that they wontons are well sealed.
• Add enough oil to the cooking vessel so the bottom 3 to 4 inches are covered.
• Heat oil to 350 degrees.
• Cook the wontons for about 90 seconds turning when brown on the first side, and then cooking until browned on the other side.
• Remove the cooked wontons and drain them on a wire rack before serving.

JALAPENO POPPER WONTON CUPS

Steps:

• Preheat oven to 350 degrees.
• Spray muffin pan with cooking spray.
• Place one wonton wrapper in each muffin cup; bake 10 minutes or until lightly browned.
• Remove from oven and cool slightly.
• In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.
• Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
• Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

JALAPENO POPPERS IN A WONTON!

Steps:

• Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
• In a small bowl, mix together cream cheese, jalapenos, cheese, paprika, salt, and garlic powder.
• Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
• Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

JALAPENO POPPER WONTON PUFFS

Steps:

• In a medium bowl mix together cream cheese, Monterey jack cheese, jalapeno peppers, garlic and green onions; mix well to combine then season with a little black pepper.
• Fill the wonton wrappers with approximately 1 teaspoon cream cheese mixture.
• Fold wrappers into triangles then press with a moistened fork to seal (or seal edges as desired).
• In a large skillet heat oil over medium-high heat.
• Drop 3-4 wontons in at a time into the oil, and quickly fry, turning once until golden brown.
• Remove to paper towels.

JALAPENO CHEESE PUFFS

Steps:

• In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
• Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
• In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.