Your favorite game day snack just got a delicious (and healthier) upgrade. My Jalapeño Popper Wonton Cups are a unique twist on the traditional jalapeño poppers that you know and love, but are made with wonton wrappers (rather than breaded) and are baked, not fried. Plus, this recipe can easily be made dairy-free, which means it's the perfect recipe for all of my vegan friends! Run to your kitchen and make these ASAP - they just might become your new snack!
Equipment
- 1 Muffin Pan This muffin pan is a staple in my kitchen, and will truly withstand the test of time!
Ingredients
- 24 Wonton Wrappers
- 8 Ounces Cream Cheese I like using the Kite Hill dairy-free cream cheese!
- 1/2 Cup Cheddar Cheese shredded
- 1/2 Cup Mozzarella Cheese shredded
- 1/4 Cup Chives
- 1/4 Cup Scallions
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Cup Chopped Jalapeños plus extra slices to top each popper - this step is optional!
Instructions
- Start by preheating your oven to 350 F.
- Next, grease a muffin tin with avocado oil and place a wonton wrapper inside. You may want to use two wrappers per cavity, for a thicker "crust".
- Brush each wonton with more oil (or a little bit of butter) and bake them in the oven for approximately 6 minutes, or until the wonton wrappers turn slightly golden.
- While the wontons are baking, prepare the filling: in a medium bowl, add in the cream cheese, cheddar cheese, mozzarella cheese, chives, scallions, black pepper, and the jalapeños, and mix until well combined.
- Once the wontons are done, let them sit for a few minutes to cool.
- Then, scoop some of the cream cheese mixture into each wonton cup.
- Add a little more shredded cheese on top of each cup, and a slice of jalapeño (if desired).
- Bake for 20 minutes, serve immediately, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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