I love wontons, crab rangoon, and egg rolls, but I don't make
them at home, because I hate deep frying. I hate the bother, I hate the mess, I
hate the smell, but I particularly hate the cleanup. Still, that doesn't keep
me from having a wonderful time using wonton wrappers. I've used them in the
past for delicious savory treats as well as
sweet, but recently I
have gone absolutely gaga over making wonton cups. They are so easy to do,
they're baked instead of fried, and they can be filled with whatever your
little heart desires.
I was in the mood for jalapeno poppers, so decided that I would make them in
wonton cups. It saved me the trouble of hollowing out and stuffing jalapenos,
and this way I was really able to control the heat by adding just the right
amount of chopped pepper. These were so good! They are also make ahead. You can
make both wonton cups and filling the day ahead, assemble and bake just before
guests arrive, and dazzle them with this tasty snack.
Here's the recipe that I used, but feel free to
change it up in any way that you see fit. Also, consider making filling for egg
rolls, wontons, or crab rangoon, and serving it this way as well. This is
what I'll be trying next.
Jalapeno Popper Wonton Cups
12 Melissa's Wonton Wrappers
4 ounces cream cheese, softened
2 tablespoons plain Greek yogurt
6 slices bacon, cooked and crumbled (reserve some for garnish)
1 cup shredded smoked Gouda (or the shredded cheese of your choice), reserve some for garnish
1 T. finely diced scallion (more if you plan to use some as garnish)
Pinch of garlic powder
1-2 jalapenos, seeded, ribs removed, finely diced
Preheat oven to 350°F. Spray a 12-well muffin pan with Pam, and lower a wonton wrapper into each. Bake 8 to 10 minutes until the edges are lightly browned. Remove from oven and allow to cool while you prepare the filling. To prepare the filling use a medium-size bowl and beat together all ingredients.
12 Melissa's Wonton Wrappers
4 ounces cream cheese, softened
2 tablespoons plain Greek yogurt
6 slices bacon, cooked and crumbled (reserve some for garnish)
1 cup shredded smoked Gouda (or the shredded cheese of your choice), reserve some for garnish
1 T. finely diced scallion (more if you plan to use some as garnish)
Pinch of garlic powder
1-2 jalapenos, seeded, ribs removed, finely diced
Preheat oven to 350°F. Spray a 12-well muffin pan with Pam, and lower a wonton wrapper into each. Bake 8 to 10 minutes until the edges are lightly browned. Remove from oven and allow to cool while you prepare the filling. To prepare the filling use a medium-size bowl and beat together all ingredients.
Divide evenly among wonton cops, topping with extra cheese,
crumbled bacon, scallions, or even chopped chives. Return to oven, and bake an
additional 10 minutes until hot and cheese is melted. Allow to cool a couple of
minutes before serving.
PRINT RECIPE
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These look amazing, Pattie!! I have some wonton wrappers in the fridge - I'll have to try making wonton cups. I was planning on using them in my air fryer but haven't got around to it yet.
ReplyDeleteLooks so good. I love popper dip so I know I'd love these. The wontons crisp up OK in the oven?
ReplyDeleteI'm looking forward to trying this. It sounds like a great idea.
ReplyDeleteOne look and my mouth started to water - bacon and jalepeno are a perfect combination! Thanks for sharing on the What's for Dinner link up!
ReplyDelete