Jalapeno Popper Wonton Cups
24 wonton wrappers
6 oz Tillamook Sour Cream
4 oz Tillamook Sharp Cheddar Thick Cut Shreds, plus more for bottom & topping
4 oz jalapeños, finely diced (about 3 large jalapeño peppers, 2 de-seeded or adjusted to your spice preference)
2 scallions, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
8 oz bacon, minced (when cooked, this was about 2 oz)
1/2 tsp kosher salt
1/4 tsp black pepper
Preheat the oven to 375F.
Add minced bacon to a cold, non-stick pan. Cook bacon over medium heat until crispy (about 4-5 minutes), and use a slotted spoon to strain the bacon bits. Set aside.
Take 3 jalapeños and cut lengthwise and de-seed 2; dice finely and set aside.
In a medium mixing bowl, add softened cream cheese, sour cream, Tillamook Sharp Cheddar Thick Cut Shreds, jalapeños, scallions, garlic powder, onion powder, bacon bits, kosher salt, and black pepper. Mix well.
In a muffin tin, spray the bottom layer with a nonstick spray (or use brush and neutral oil, such as avocado or canola) and lay the wonton wrappers in each muffin cup, ensuring the corners are facing out to prevent them folding into each other. Lightly spray the top layer of the wonton wrapper (or brush) and bake for 6 minutes until golden brown.
Remove the muffin tin from the oven and let the wrappers cool in the tray for 2 minutes. Reduce oven temperature to 325F.
Sprinkle a layer of Tillamook Sharp Cheddar Thick Cut Shreds in the base of each wonton wrapper. Scoop about 1 heaping tbsp of filling into each wonton wrapper and sprinkle with another layer of Tillamook Sharp Cheddar Thick Cut Shreds. Top with a thinly sliced jalapeños. Press jalapeños down to evenly distribute the filling in the wonton cup.
Bake at 325F for 10 minutes or until the filling is warmed through and cheese is melted. Garnish with thinly sliced scallions as an optional garnish. Enjoy immediately!