Bacon Jalapeno Popper Cups
Spicy, crunchy, creamy, salty, smoky… these little cups pack a powerful punch! They're the perfect appetizer for any party.
- 1/2 pound bacon
- 1 package egg roll wrappers
- 1 4 oz. can diced jalapenos
- 2 8 oz. packages cream cheese softened
- 1 cup mayonnaise
- 1 cup grated Mexican blend cheese
Cook bacon until crisp. Drain and crumble.
Cut egg roll wrappers into quarters. Gently press into mini muffin tin. Bake at 350 degrees for 7-9 minutes, or until egg roll wrappers are golden brown. Remove from tin and cool completely.
Beat cream cheese and mayonnaise until smooth. Stir in jalapenos and cheese. Refrigerate.
When it's time to serve, warm the cream cheese mixture in microwave for one minute. Stir, then warm for another minute. Repeat until mixture is heated through and cheese is melted.
Fill each wonton cup with warm cream cheese mixture, then sprinkle with bacon bits. Serve immediately.
The wonton cups get soggy in the fridge, so only fill as many as you'll eat right away. Since the filling has to be refrigerated, it's best to keep the filling and the cups separate until you are ready to serve them.
Recipe from The Craft Patch www.thecraftpatchblog.com