Baked Jalapeno Popper Wontons

Jalapeño Popper Wontons combine a creamy filling of cream cheese, crispy bacon, jalapeños, and shredded cheese with a golden, crispy wonton wrapper. They’re baked instead of fried and easy to prep ahead for parties, game day, or a quick appetizer.

I use my baked Cream Cheese Wontons as the base recipe, then add crispy bacon, jalapeños, and shredded cheese for all the flavors of a jalapeño popper in one crispy bite.

Ingredients

• Wonton Wrappers – Square wonton wrappers work best and bake up thin and crispy. Keep them refrigerated until you’re ready to use them since they can dry out quickly.
• Cream Cheese – Let the cream cheese soften at room temperature so it’s easy to combine with the other filling ingredients.
• Bacon – Cook the bacon until crispy, then chop or crumble it before adding it to the filling.
• Jalapeños – Fresh jalapeños add flavor and heat. Remove the seeds and membranes for less spice, or leave some in for more heat.
• Shredded Cheese – I use a three-cheese blend, but mozzarella, Monterey Jack, or cheddar cheese also work well.

Start by removing the cream cheese from the refrigerator and letting it soften on the counter. Then cook the bacon until crispy. I prefer baking the bacon since you can use the same baking sheet for the wontons.

Refer to my Bacon Egg and Cheese Burritos for my mess-free method of cooking bacon in the oven.

While the bacon cooks, dice the jalapeños. If you really want these to have a kick, try using serrano peppers instead.

Combine the softened cream cheese, bacon, jalapeños, and shredded cheese in a large bowl until evenly incorporated. The filling can be used right away or stored in an airtight container in the refrigerator overnight.

Where to Find Wonton Wrappers

Wonton wrappers, sometimes called wonton skins, can usually be found in the refrigerated section of larger grocery stores or at Asian markets. These are the same wrappers I use to make my Homemade Wonton Soup.

Some Asian markets keep wonton wrappers in the freezer section. If yours are frozen, thaw them according to the package directions before using.

I prefer square wonton wrappers, but round ones will work too. The finished wontons will simply have a half-moon shape instead of a triangle.

How to Fold Jalapeño Popper Wontons

Keep the wonton wrappers refrigerated until you’re ready to use them since they dry out quickly. Remove only a few wrappers at a time and keep the rest in the package or covered with a clean kitchen towel.

You’ll also need a small bowl of water to help seal the wrappers.

1. Place one wonton wrapper on a work surface in a diamond shape.
2. Dip your finger in the water and lightly wet the edges of the wrapper.
3. Place a spoonful of the jalapeño popper filling in the center.
4. Fold the wrapper in half to create a triangle.

5. Gently press out any air around the filling, then press the edges together to create a tight seal. If the wrapper feels dry, add a little more water along the edges.
6. Press the center to evenly distribute the filling, being careful not to press too hard or the filling can pierce the wrapper.

How to Bake Jalapeño Popper Wontons

1. Lightly spray a baking sheet with cooking oil or line it with parchment paper. Arrange the folded wontons on the baking sheet, leaving a little space between each one.
2. Lightly spray the wontons with avocado or olive oil spray.
3. Bake for 10 minutes, then carefully flip each one over and bake for another 3–5 minutes, or until crispy and golden brown.
4. Remove the wontons from the oven and serve while they’re still warm and the filling is creamy.

Tips and Notes

• Use a light coating of oil. A little oil spray helps the wonton wrappers become golden and crispy in the oven.
• Keep the wrappers covered. Wonton wrappers dry out quickly, so remove only a few at a time while assembling.
• Soften the cream cheese. This makes it much easier to evenly combine with the bacon, jalapeños, and shredded cheese.
• Adjust the heat. Remove the jalapeño seeds and membranes for a milder filling, or use serrano peppers for extra heat.
• Don’t overfill. Too much filling makes the wontons harder to seal and can cause them to open while baking.
• Remove air pockets. Gently press out excess air before sealing the edges.

Make Ahead and Storage

The jalapeño popper filling can be made a day ahead and stored in an airtight container in the refrigerator. Remove it about 30 minutes before assembling so the cream cheese has time to soften.

Baked and cooled jalapeño popper wontons can be frozen in a freezer-safe bag or container for up to 3 months. Reheat them in the oven for about 10 minutes, or until the filling is warmed through and the wrappers are crispy.

Garnish with sliced jalapeños and serve them warm for an easy appetizer.

Jalapeño Popper Wontons FAQs

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