Allow cream cheese to soften at room temperature. Preheat oven to 400 F.
Cook Bacon until crispy, then dice into small pieces.
Wash Jalapenos, slice off the tops, then down the middle. Remove the seeds, slice into strips, then dice into small pieces.
Mix softened cream cheese with cooked bacon, diced jalapenos, and shredded cheese.
Leave wonton skins in their package until you are ready to use them. If they feel dry, cover with a slightly damp towel.
Dip finger in water and run along entire edge of wonton wrapper. Place a spoonful of mixture in the middle and fold together to form a triangle. Press along entire edge and release any air bubbles. Gently press down in the middle to distribute the filling. Don't press too hard or the wrapper will rip.
Place folded wontons on a parchment lined or greased baking sheet and spray tops of wontons with more cooking spray.
Bake for 10 minutes, flip over and bake for another 3-5 minutes or until golden. Serve immediately.
Video
Notes
The filling can be made a day ahead of time, then remove 30 minutes before so the cream cheese has time to soften. You can also store baked and cooled jalapeno popper wontons in the freezer up to 3 months in a zip top bag. Reheat them in the oven for about 10 minutes or until the filling is warmed through.More wonton recipes:Wonton SoupTaco Wonton CupsCream Cheese Wontons
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.