Cheesy Pepper Jelly Wonton Cups
User Reviews
5
Cheesy Pepper Jelly Wonton Cups
Description
The recipe shapes round wonton wrappers into small cups using a mini muffin tin, then fills each with a blend of softened cream cheese, diced jalapeños (with seeds removed), scallions, fresh ginger, minced garlic, and peach pepper jelly. A pinch of salt enhances the mixture’s flavor. Baking until golden and bubbly melts the filling slightly and crisps the wrappers for contrast.
Finishing each cup with a topping of chopped fresh cilantro, sliced scallion greens, and chopped cashews adds fresh herbaceous notes and a crunchy texture, complementing the creamy and sweet-spicy filling. Serving additional peach pepper jelly alongside gives an option for added flavor.
This appetizer offers a blend of textures and flavors ideal for parties or casual gatherings. The recipe is easily doubled and leftover cups can be gently reheated in a muffin tin to restore warmth and texture without sogginess.
Ingredients
- 12 wonton wrappers round
- 8 oz. cream cheese softened to room temperature
- 1 Tablespoon jalapeno pepper seeds removed and finely chopped
- 2 Tablespoon scallions white and light green parts, finely chopped (reserve the dark green tops!)
- 1 1/2 /2 tsp ginger minced, fresh
- 3-4 garlic minced, cloves
- 1/4 /4 cup peach pepper jelly additional for dipping, brand Jennifer's Kitchen
- Pinch salt
TOPPING:
- 2 Tablespoon scallions dark green parts sliced
- 1/3 /3 cup cilantro chopped, fresh
- 1/4 /4 cup cashews chopped
Instructions
- Preheat oven to 375°F. Place one wonton wrapper over a mini muffin tin and gently press into the tin to create a "cup". You can also use a tart tamper to gently press the wonton cup into the muffin tin. Continue until you have 12 wonton wrapper cups in the pan.
- Mix together the cream cheese, jalapeno, scallion, ginger, garlic, pepper jelly, and a pinch of salt. Scoop the cream cheese and pepper jelly filling into the wonton cups, dividing evenly among the 12 cups. I generally fill them 3/4 full - if not all the way - because the cheese will melt down into the cups.
- Bake for 10-12 minutes until cheese is bubbly and wonton cups are golden brown. While wonton cups are baking, stir together cilantro, scallions, and cashews. Remove the baked cups from the muffin pan and set on a serving tray. Top with the cilantro mixture and serve warm.
- Serve with additional pepper jelly for an added bonus!
Notes
- Substitute hot confetti pepper jelly for more spice if preferred.
- Double the recipe for larger gatherings as they tend to be popular.
- To reheat leftovers, place wonton cups in a mini muffin tin and warm in a 350°F oven for 5 to 7 minutes until cheese is melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 3cups | |
| Calories | 247kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 214mg | 9% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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