Baked Wonton Jalapeno Cheese Cups are filled with cream cheese, spices, cheese, and jalapeno. They are quick and easy to make and delicious when served with sweet and sour sauce or another one of your favorite sauces.
Baked Wonton Jalapeno Cheese Cups Appetizer
These baked wontons are a good substitute for fried cheese wontons! The cups also hold more cheese filling than traditional closed wontons. They are delicious and easy to make!
Serve Baked Wonton Jalapeno Cheese Cups with Sweet & Sour Sauce
Serve these cheese wontons with sweet and sour sauce or another favorite sauce. They are also delicious without any sauce! Click here to link to a tasty sweet and sour sauce made with pineapple juice.
How to Make Cups from Wonton Wrappers
Use a Standard 12-Count Muffin Pan
It is easy to make wonton cups for this appetizer. To prepare the wonton cups, use two 12-count muffin pans. Although the wontons look small in the photos, they are made in regular-size muffin pans instead of mini-muffin pans. If you don’t have two muffin pans, bake two sets of wontons or 24 total.
Tip: When buying wonton wrappers, they are usually found in the produce section at grocery stores.
Bake the wrappers before adding the filling. First, place them in the muffin tins and spray them with cooking spray or brush them with a thin coat of butter or olive oil. Note that wonton wrappers dry out quickly, so keep them wrapped for maximum freshness. Sometimes two wrappers stick together, so separate them carefully before placing them into the muffin tins. They bake quickly and will harden to retain the shape of the muffin tin cavity.
Storing Baked Wonton Cups
You can bake the cups a day or more ahead of time and store them in an airtight container on the countertop. You can also store baked shells in the freezer for 2-3 months by placing them into a resealable bag and then placing the bag in a container with a lid. They can easily break if tossed around in the freezer, so I suggest storing them in a hard-sided container to prevent breakage.
Storing Unused Wontons
Wrap unused wontons in plastic wrap (or put them in a small resealable plastic bag) and place them in an airtight container. Store them in the freezer for 2-3 months. Thaw them in the microwave on defrost for a few seconds to separate them, or let them thaw on the countertop until they are soft and pliable.
Steps to Making Baked Wonton Jalapeno Cheese Cups
Place the wontons in the muffin tins. They will bake in the muffin-tin shape.
While the wontons bake, make the cream filling. It is a base of cream cheese and sour cream.
Add the filling to the baked shells. Then place the pan back in the oven to bake a second time.
Garnish the cooked wontons with green onion before serving.
Baking the Second Time
The filling quickly bakes after it is added to the cooked shells. However, don’t let the wonton shells overbake and turn too dark. To prevent overbaking, lay a sheet of aluminum foil on top of the wontons while they cook.
Other Appetizer Recipes You Might Like
Click on each name to link to the recipe:
- Bacon Cheese Cups
- Spinach Balls
- Pork Tenderloin Crostini
- Easy Turkey Salad Appetizers
- Pimento Cheese Sausage Balls
- Sour Cherry Cheddar Bites
- Cheese & Hot Pepper Jelly Bites
| Prep Time | 20 minutes |
| Cook Time | 16 minutes |
| Servings |
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- 24 wonton wrappers
- (1) 8-ounce block cream cheese, softened
- 1/3 cup sour cheese
- 1/8 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons granulated sugar
- 1/4 teaspoon ground cayenne pepper
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 1 medium-sized jalapeno, minced
- 3/4 cup cheddar cheese, shredded
- 1/2 cup pepperjack cheese, shredded
- 1 green onion, chopped
- sweet and sour sauce for dipping (optional)
- 2 regular-sized 12-count muffin pans
Ingredients
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- Preheat the oven to 350 degrees F. Separate the wontons and place one into each cavity, pressing them down until they form a cup. Use four fingers to fit them to the sides of each muffin cavity. Spray each wonton with cooking spray (or brush with melted butter). Bake for 8-10 minutes or until lightly browned. Remove from the oven and leave the wontons in the muffin pans. Keep the oven temperature at 350 degrees F for the next step.
- Mix the cream cheese, sour cream, onion powder, Worcestershire, garlic powder, sugar, cayenne, pepper, and salt with a mixer until smooth. (If the cream cheese is very soft, you can mix it by hand.) Stir in the jalapeno and cheese and mix well.
- Divide the cream cheese mixture between the wontons. Bake for 8-10 minutes or until the cheese melts. If the wonton cups start to overbrown, place a sheet of aluminum foil over them.
- Garnish with green onion. Serve with sweet and sour sauce.
Sweet and Sour Sauce
Click here to link to a recipe for Sweet and Sour Dipping Sauce.
Wonton Wrappers
You can find wonton wrappers in the produce section of grocery stores.
Baked Wonton Shells
Store baked shells in an airtight container on the countertop for a few days, or store them in the freezer for 2-3 months.
Unused Wontons
Wrap unused wontons in plastic wrap (or put them in a small resealable plastic bag) and place them in an airtight container. Store them in the freezer for 2-3 months. Thaw them in the microwave on defrost for a few seconds to separate them, or let them thaw on the countertop until they are soft and pliable.
Muffin Pans
This recipe uses regular-sized muffin pans, not mini muffin pans.
Storage and Reheating
Store wonton cups in the refrigerator. To reheat, cover them with aluminum foil and heat them at 325 degrees F for 15 minutes or until the shells are crispy and the filling is warm.