I am having a love affair with stuffing wonton cups. Don’t tell hubby. I am new to the idea, although I have had numerous recipes tempting me on my Pinterest board. One of these days I am going to try wonton lasagna. It just sounds so fun. I also have a secret addiction to jalapeno poppers. Even the really nasty ones, cough-Jack In The Box-cough. I only really eat the nasty fast food ones when I am pregnant, as my self control goes out the window. However anytime I go to a Mexican restaurant that offers them- I am on it. I am sure they are not much healthier, but the lack of drive through really boosts my confidence. Well imagine my delight when I found a way to get all the same flavors into a much healthier and not deep fried snack. Let’s just say these are no longer party/ game day food here. We make them for no reason at all.
Grate a 1lb block of sharp cheddar cheese into a bowl and add one stick of cream cheese to it. Add in one or two cloves of pressed garlic, and microwave for 1 minute. Then mash it all up. Stir in 1/4 cup of finely diced pickled jalapeños. I used pickled because I love anything pickled- but also because I did not want these too spicy. There are usually many kids with access to the food table and I don’t want to cause any kind of pain. These had a nice little kick- but they were on the mild side. Feel free to add diced raw jalapeno if you prefer.
Place the wonton wrappers on a damp towel, brush each side with olive oil, then gently press into a mini muffin tin. You kind of fold two sides in to make it fit best. Place one teaspoon of the mixture in each cup. Bake for 8-10 minutes.
- 1 package wonton wrappers
- 1 lb sharp cheddar cheese, grated
- 14 ounces cream cheese, softened
- 2 cloves garlic pressed
- ¼ cup diced pickled jalapeños, or to taste
- Combine the shredded cheddar and cream cheese.
- Mash in the garlic and stir to combine.
- If the mixture needs softening, you can microwave for 30-60 seconds.
- Stir in the jalapeños.
- Lightly oil each side of the won ton wrapper, then nestle the wrapper into mini muffin tins.
- Fill each with a heaping teaspoon of the cheese mixture.
- Bake at 400º for 8-10 minutes, watch them for burning tips at the end.