A delicious twist on jalapeño poppers, these crispy baked wontons are stuffed with a creamy blend of sharp cheddar, cream cheese, and fresh jalapeño peppers. Unlike their deep-fried cousins, these are baked until golden, making them lighter but still satisfyingly crunchy. Great for dipping or enjoying straight off the tray!
In a bowl, mix together cheddar, cream cheese, jalapeño, garlic (if using), onion powder, and a pinch of salt and pepper.
Mash until well combined and spreadable.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place 1 wonton wrapper on a clean surface, with one corner pointing toward you (diamond shape).
Spoon 1 teaspoon of filling into the center.
Lightly brush edges with beaten egg, then fold diagonally into a triangle. Press firmly to seal edges (no air bubbles!).
Optional: Fold the side corners in toward each other to create a tortellini-like shape.
Place sealed wontons on baking sheet.
Brush tops lightly with oil or spray with cooking spray.
Optional: Sprinkle with sesame seeds or paprika for color.
Bake for 10–12 minutes, flipping halfway through, until golden and crisp.
- Note: Oven times may vary—watch closely at the 10-minute mark!
Let cool for 2–3 minutes (filling will be hot!).
Serve with dipping sauce of your choice.
Make sure wonton edges are well sealed or they may burst during baking.
For extra creaminess, add a little sour cream or Greek yogurt to the filling.
Leftovers? Reheat in the oven or air fryer at 350°F (175°C) for 5–7 minutes to re-crisp.
Add chopped cooked bacon for a meaty version
Use pepper jack or smoked gouda instead of cheddar for a twist
Try mini phyllo cups instead of wonton wrappers for a different texture
Drink: Light beer, sparkling water with lime, or a citrusy margarita
Side: Black bean salad or corn salsa
Finish: Something cool and creamy like avocado pudding or frozen mango pops
6 servings