5.0 from 27 votes
Get the Recipe Cheesy Pepper Jelly Wonton Cups
An easy, anytime appetizer with an Asian flair. Peach Pepper Jelly infuses a creamy cheese filling and is topped with a crunchy mix of fresh cilantro, cashews, and scallions, all inside a crispy wonton cup.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 247 kcal
Course:
Appetizer
Cuisine:
Asian , American
Ingredients
- 12 round wonton wrappers
- 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 fresh ginger minced
- 3-4 garlic cloves minced
- 1/4 /4 cup Jennifer's Kitchen peach pepper jelly additional for dipping
- Pinch of salt
TOPPING:
- 2 Tablespoon scallions dark green parts sliced
- 1/3 /3 cup fresh cilantro chopped
- 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!
Cup of Yum
Notes
- Peach pepper jelly was a fan favorite, however, hot confetti pepper jelly works amazing in this recipe too for added spice!
- Easily double this recipe for a larger crowd (they'll go quickly!).
- To reheat: place the leftover cups in a mini muffin tin and heat in a 350°F oven for 5-7 minutes until cheese is melted.
Nutrition Information
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
(4%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
637IU
(13%)
Vitamin C
6mg
(7%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247
% 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.