Jalapeño Popper Wontons have a mildly spicy and creamy filling nestled inside a crispy fried wonton. The perfect appetizer for game day or any occasion!
A CRISPY FRIED APPETIZER
If you love the spicy, creamy, and cheesy goodness of jalapeño poppers, these Jalapeño Popper Wontons take it to the next level! Crispy, golden wonton wrappers that we stuff with a simple blend of cream cheese, jalapeños, and crispy bacon, creating the perfect balance of heat and crunch in every bite. I keep making these because we have become hooked!
FREQUENTLY ASKED QUESTIONS:
Yes, the filling can be made a day or two ahead of time, and then the wontons can be assembled on the day of.
If you want to increase the spice content, add ½ to 1 teaspoon of sriracha to the filling.
Place a damp paper towel over the wonton wrappers until needed to prevent them from drying out while prepping.
You won’t need all the wonton wrappers in this recipe. However, they freeze very well and can be kept in the freezer for up to 3 months. You could use them to make Cream Cheese Wontons.
I have not tested this recipe in an air fryer so I can’t tell you exactly how they would turn out and I couldn’t tell you for how long unfortunately. You will have to experiment with that. I think they could be done in an air fryer but I don’t think they’d come out quite as crispy as oil frying.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat them, place them in a 300°F oven until warmed through
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese– softened to room temperature. If you need to, you can check out these Tips to Soften Cream Cheese Quickly.
- garlic clove– minced
- salt and pepper– to taste. Remember it’s easier to add more later, you won’t be able to take any out though.
- sliced green onion– you only need the green parts.
- shredded cheddar cheese
- small jalapeno peppers– seeded and minced
- bacon– cooked and crumbled
- wonton wrappers
- egg– beaten
- water
- vegetable oil– for frying
- sweet and sour sauce– or you could use spicy chili sauce. We use this for dipping the wontons in and it’s an optional thing. If you don’t have it or don’t want to use it, no big deal.
HOW TO MAKE JALAPEÑO POPPER WONTONS:
In a large mixing bowl, beat the cream cheese until fluffy. Add the minced garlic, salt and pepper.
Add the minced jalapeños and bacon, mixing until well incorporated.
Fold in the shredded cheese until combined.
Using a 1-tablespoon cookie scoop, place a spoonful of the mixture in the center of a wonton wrapper. Brush the egg wash on two adjacent sides of the wonton wrapper and fold the sides over to meet the opposite sides to create a triangle.
Press down on the seams of the wonton to seal the edges. Gently press down on the filling to get it into all the triangle’s areas and squeeze away any air bubbles. Make sure there are no cracks where the filling can escape. Repeat steps 13 to 15 until the mixture is finished.Heat oil in a large heavy-bottomed pot until it reaches a temperature of 300 to 325°F.
Place a few wontons at a time (working in batches) into the hot oil and fry until they are lightly golden (about 1-2 minutes on each side), flipping them so they cook evenly. Lay them on a paper towel-lined surface to blot away any excess grease.
Serve with your favorite dipping sauce and enjoy while still warm.
CRAVING MORE RECIPES?
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 122kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Sodium: 272mg | Fiber: 0.5g | Sugar: 1g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
