I folded tangy cream cheese, sour cream, gooey cheddar, crispy bacon and spicy jalapeño peppers into wonton wrappers to make Jalapeño Bites that hide an unexpectedly bold filling.

Jump to Recipe

I make jalapeño popper wontons because I can’t resist the contrast: silky cream cheese paired with sudden pops of jalapeño heat inside a crisp wrapper. I mix it sloppy sometimes because I get impatient and yes I seen batches that were perfect and ones that blew open, but that’s part of the fun.

They tease you on first bite then the creamy center hits with just enough sting to make you reach for another. Serve them at a party or hide them in the oven for sneaky late night raids.

Totally my favorite kind of Jalapeño Bites.

Ingredients

Print Recipe (No Advertisments)

Cream cheese gives rich creaminess, mostly fat and some protein, adds mild tang.
Jalapeños bring heat and bright peppery flavor, tiny fiber boost, vitamin C too.
Sharp cheddar adds salty, tangy punch, good protein and calcium, melts beautifully.
Bacon gives smoky crunch, mostly fat and sodium, not health food but addictive.
Wonton wrappers are thin carbs, crisp when fried or baked, simple neutral vessel.
Sour cream adds tang and creaminess, small calcium, balances heat and richness.
Green onions bring fresh bite, tiny fiber and vitamins, brightens heavy flavors well.

Ingredient Quantities

8 oz cream cheese, softened (room temp), you wanna be able to stir it easy

2 tablespoons sour cream

1 cup shredded sharp cheddar cheese (about 4 oz)

6 slices bacon, cooked until crisp and crumbled

2 to 3 jalapeños, seeded and finely diced, keep a few seeds if you like it hotter

24 to 30 wonton wrappers (one 8 oz package)

2 green onions, thinly sliced

1 large egg, beaten (for sealing)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon kosher salt, or to taste

1/4 teaspoon black pepper

About 2 cups vegetable oil for frying, or cooking spray if you bake them

How to Make this

Print Recipe (No Advertisments)

1. Cook the bacon until crisp, crumble it and set aside; if you’re baking the wontons, preheat oven to 400°F and line a baking sheet with parchment, otherwise heat about 2 cups vegetable oil in a deep skillet or pot to 350°F.

2. In a bowl beat the 8 oz cream cheese (softened) with 2 tablespoons sour cream until smooth, if it isnt soft nuke in 5 second bursts so it stirs easy.

3. Stir in 1 cup shredded sharp cheddar, the crumbled bacon, 2 to 3 finely diced jalapeños (keep some seeds if you like it hotter), 2 thinly sliced green onions, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly mixed.

4. Lay out a wonton wrapper, spoon about 1 teaspoon of filling into the center of each of the 24 to 30 wrappers. Don’t overfill or they will bust.

5. Beat 1 large egg and brush the wrapper edges with some egg wash, fold into a triangle by bringing one corner over to the opposite corner or bring all corners to the middle and pinch to make a little purse, press out any air and seal firmly.

6. For frying: working in small batches, carefully lower wontons into the 350°F oil (about one or two times around the pan), cook until golden and puffed about 1 to 2 minutes per side, don’t overcrowd, remove with a slotted spoon and drain on paper towels.

7. For baking: place wontons on the prepared sheet, spray lightly with cooking spray, bake at 400°F until golden and crisp about 10 to 14 minutes, flip once halfway so they brown evenly.

8. Let the wontons rest 1 to 2 minutes so the filling firms up, serve warm with ranch, salsa or your favorite dip.

9. Make ahead hacks: you can assemble and freeze them on a tray then transfer to a bag; fry or bake from frozen, adding a few extra minutes. If your cream cheese gets lumpy warm it a little and stir, and always keep a small bowl of water handy to reseal edges if the egg wash runs out.

Equipment Needed

1. Large skillet or heavy-bottomed pot (for frying) — use a deep one if you plan to fry lots at once
2. Baking sheet lined with parchment paper (for the baked option)
3. Large mixing bowl and rubber spatula (or a hand mixer) to beat the cream cheese smooth
4. Slotted spoon or spider and a pair of tongs to safely lift wontons from hot oil
5. Instant-read thermometer to keep oil at about 350°F and oven at 400°F
6. Small bowl and pastry brush for the egg wash (keep a little water handy to reseal edges)
7. Teaspoon or small cookie scoop for portioning filling evenly into wrappers
8. Paper towels or a cooling rack over a sheet tray for draining and resting cooked wontons

FAQ

Q: How do I seal wontons so they dont pop open while frying? A: Lightly brush the wrapper edges with beaten egg, fold and press out any air, then pinch tight. Dont overfill, keep the filling chilled, and cover the wrappers with a damp towel while you work. If youre nervous, double-wrap one wonton around another for extra security.

Q: Can I bake or air fry these instead of deep frying? A: Yes. For baking preheat oven to 400°F (200°C), arrange on a baking sheet, spray with cooking spray and bake about 12 to 15 minutes, flip once till golden. Air fryer: 375°F for 6 to 8 minutes, dont overcrowd. If frozen add a couple minutes to cook time.

Q: How spicy will they be, and how do I make them milder? A: With 2 to 3 jalapeños they have a nice kick. For milder remove seeds and white ribs, use just 1 jalapeño, or swap for poblano. If you like heat, keep some seeds or add a pinch of cayenne.

Q: Can I make them ahead or freeze them? A: Totally. Freeze uncooked wontons on a single layer until firm, then transfer to a bag. Cook from frozen, adding a few minutes to frying or baking time. You can also fry then freeze, reheat in the oven or air fryer for best crunch.

Q: What temp should the oil be, and how do I know its ready? A: Aim for about 350°F (175°C). Use a candy or fry thermometer for accuracy. No thermometer hack: drop a tiny scrap of wrapper in, it should sizzle and float gently. Dont crowd the pan or the temp will plunge and theyll get greasy.

Q: How should I store and reheat leftovers? A: Keep cooked wontons in the fridge up to 3 days. Reheat in a 375°F oven or air fryer till crisp, about 5 to 10 minutes. Microwave will warm them but make them soggy, so avoid it if you want crunch.

Jalapeno Popper Wontons Recipe Substitutions and Variations

Cream cheese substitute: Neufchatel or full fat ricotta mixed with 1 tablespoon sour cream for a similar creamy texture, or goat cheese if you want more tang. Tip, warm it 8 to 10 seconds in the microwave so it stirs easy.
Bacon substitute: Turkey bacon, pancetta, or spicy chorizo all work great for that salty bite, cook on a sheet pan till crisp so it drains and stays crunchy.
Jalapeño substitute: Serrano for more heat, poblano for something milder, or a can of diced green chiles if you want convenient, consistent heat; remove seeds to tame it down.
Wonton wrapper substitute: Phyllo sheets cut into squares, small flour tortillas trimmed to size, or puff pastry for a flakier baked popper, and keep any wrappers covered with a damp towel so they dont dry out.

Pro Tips

1) Soften the cream cheese until it stirs super smooth, or zap it in 3 to 5 second bursts if needed. Cold lumps will tear wrappers and make sealing a pain, so take the extra 20 to 30 minutes if you can.

2) Don’t overfill the wontons and press out all the air before sealing. Keep a small bowl of water handy to moisten the edges, press firmly, and chill a tray of assembled wontons for 10 minutes before frying so they hold their shape.

3) Temperature matters more than time when frying. Keep oil around 350 F and work in small batches so the temp stays steady, otherwise they soak up oil and get greasy. If baking, spray both sides lightly and flip once so they brown evenly.

4) Make-ahead hack: freeze assembled wontons on a tray until solid, then bag them. Fry or bake from frozen, adding a few minutes to cooking time, and reheat leftovers in an air fryer or oven to bring back the crisp without sogginess.