Ingredients
• 24 round or square wonton wrappers
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar or pepper jack
• 2–3 fresh jalapeños, finely diced (seeds removed for milder heat)
• 4 slices bacon, cooked & crumbled
• 2 green onions, finely chopped
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• Cooking spray or olive oil
For serving (optional):
• Sour cream or ranch drizzle
• Extra diced jalapeños
• Chopped chives
Instructions
- Preheat oven to 375°F (190°C). Lightly coat a 24-cup mini muffin tin with cooking spray.
- Press 1 wonton wrapper into each cup, pleating edges to fit (they’ll crisp up beautifully).
- Bake 6–8 mins—until edges are golden and crisp. Remove from oven; gently press centers back down if puffed.
- Filling: In a bowl, mix cream cheese, cheddar, jalapeños, bacon, green onions, garlic powder, and smoked paprika until smooth and well combined.
- Spoon ~1½ tsp filling into each wonton cup (don’t overfill—leave room to puff).
- Return to oven; bake 10–12 mins—until cheese is melted and bubbly.
- Cool 3–5 mins (filling is molten-hot!). Drizzle with sour cream or ranch if desired.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 18 mins, Total Time: 33 mins, Servings: 24 wontons
Calories: 65, Net Carbs: 4g, Fats: 5g, Protein: 3g
✅ Lower-carb option: Use low-carb tortilla rounds (cut into circles) or bake filling in mini ramekins as “popper bites” — net carbs drop to ~1g each.