Jalapeno Popper Bites

Jalapeno poppers are very popular and fairly easy to make at home. This recipe takes all the ingredients and puts them into a wonton wrapper that you bread (like the poppers you get in a restaurant). They are the perfect, slightly spicy bite. Goes well with veggie sticks and ranch or bleu cheese dressing and they freeze well too.

Prep Time45

Cook Time10

Course: Appetizer, Snack

Cuisine: American

Keyword: Jalapeno Poppers

Servings: bites

Calories: 31kcal

Author: Eating With Deb

Ingredients

4 ounces cream cheese softened
1 cup shredded cheese co-jack, cheddar, or mozzarella
1 each jalapeno no seeds or ribs, minced
2 slices bacon cooked, cut into bits (optional or use vegetarian bacon bits)
¼ tsp chili powder
35 each Wonton wrappers or egg roll wrappers cut into 4ths with a pizza cutter
½ cup milk or 2 eggs*
1//2 cup bread crumbs Italian seasoned tastes great

Instructions

Combine cheeses, jalapeno, bacon bits if using, and chili powder. I use the back of a spoon to mash it all together.
Beat the egg, if using, or put the milk in a bowl. Put the bread crumbs (they can be seasoned bread crumbs) on a plate or a bowl. Line a sheet tray with parchment paper and spray with cooking oil. Put some water in a small container.
Spread out wonton wrappers (4 – 6 at a time). Dampen edges with water. Put about 1 teaspoon of the cream cheese mixture in the center of the wrapper.
Fold 1 corner over the cream cheese mixture. Then fold over the 2 opposite sides, and roll it up. Make sure all edges are sealed against the wonton wrapper – you may need to brush more water on the wonton for the last fold to adhere. Place on a parchment-lined sheet tray (spray parchment first). Finish the rest of the cream cheese mixture.
Roll a jalapeno popper bite in the milk or egg then in the bread crumbs and return to the sheet tray. Continue until all are done. Freeze flat for at least 1 hour, until frozen through.**
Heat oven to 400°F. Spray each popper bite evenly with cooking spray. Cook for 5 minutes, flip over and cook another 5 to 7 minutes, no more or they tend to explode.
Serve with veggie sticks, ranch, and bleu cheese dressing.
Enjoy!

Notes

*I personally liked the texture of the finished bites with the milk instead of the egg, but both work. The egg seemed to make them a little more chewy.

** They need to be cooked frozen or they will be more likely to ooze. You still may get 1 or 2 that oozes. Once frozen you can bag them up and cook later. Make a big batch and pull out a few at a time when you want some.

Nutrition