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chicken, bacon & cheddar jalepeno popper cups

chicken & bacon & cheddar jalapeño popper cups

Inspired by Lemon Tree Dwelling

Loaded with flavor, texture & creaminess - all wrapped up in a crispy mini wonton cup.

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 24 cups
Author Rosemary Stelmach

Ingredients

  • 24 refrigerated wonton wrappers
  • cooking spray
  • 1 1/4 cups shredded sharp cheddar cheese, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup shredded cooked chicken breast
  • 12 ounces bacon, cooked & crumbled (reserve 2 tablespoons for topping cups)
  • 3 to 4 jalapeño peppers, seeded and minced (for more heat, do not remove all seeds)
  • 1/2 cup finely chopped scallions

Instructions

  1. Preheat oven to 350ºF.

  2. Fit one wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups and set aside.

  3. In a medium bowl, combine 1 cup of the cheddar cheese with the remaining ingredients.  Mix well.

  4. Spoon about 1 1/2 tablespoons of the cheese mixture into each baked wonton cup.  Top them off with the remaining 1/4 cup shredded cheddar & reserved bacon crumbles.

  5. Bake at 350ºF for 7 to 8 minutes or until cheese is melted.  Remove from muffin tin.  Serve immediately.