Truly impress your sports loving friends by breaking out this recipe next football Sunday! My jalapeno popper wonton cups have that jalapeno popper flavor without all of the calories and work that comes along with frying them! The raspberry chipotle sauce that gets drizzled on top gives these cups a hail mary flavor surprise right in your mouth!
For most of my jalapeno eating life, I have been dipping jalapeno poppers in salsa…it’s just what came with it. Well, the first time I ever tried them dipped in jam, it completely blew my mind, and I have been obsessed with the raspberry/jalapeno flavor combination ever since! I even submitted it as a chip flavor to the Lay’s Do Us A Flavor contest. I still can’t believe I didn’t win, but that’s a sad tale for another day!
If you haven’t figured it out by now, it’s kind of my jam (haha get it?) to put healthy spins on all kinds of recipes, and normally fried football food is no exception! These little guys are baked in the oven, and trust me they are just as satisfying! Fresh jalapenos and softened cream cheese are the obvious super stars of the filling, but to really get that “popper” like flavor and texture, I added in some crushed Ritz crackers. The crushed crackers add that salty bite that resembles the fried batter that’s normally on the outside. Neat huh!
Once these cups come out of the oven, they get drizzled all over with my raspberry chipotle sauce. The raspberry jam is tart and refreshing, and the chipotle pepper adds a warm heat that just pairs so nicely with the spice of the jalapenos. Once you try this sauce, I guarantee you won’t want to eat jalapenos any other way!
So spice up your life, or at least your football Sundays by giving this recipe a try! And unlike the Jets, I would bet on this being a winning dish any day!
P.S. My playlist song of choice for this recipe is Thunderstruck by AC/DC!
- 2 packages (8 ounces each) cream cheese, softened
- 1 Cup Lite Mayonnaise (Can use regular)
- 4 fresh jalapenos, chopped (seeds and ribs removed)
- ½ Cup Parmesan Cheese
- ½ Tablespoon Garlic Powder
- 1 roll Ritz Crackers, crushed
- 1 Teaspoon salt
- ½ Teaspoon Pepper
- 1 small jar of Raspberry Jam (Seedless if you can find it)
- 1 Chipotle in Adobo, Chopped*
- 1 Lime, Juiced
- 1 Tablespoon water
- 1 Package Wonton Wrappers
- Preheat oven to 350 degrees. Line a greased muffin tin with the wonton wrappers, pressing them in gently. Bake the wonton wrappers for 5 minutes, and allow them to cool. In a medium bowl, mix together the cream cheese, mayo, jalapenos, Parmesan, crackers, garlic powder, salt and pepper. Fill the baked wonton cups with the mixture. Bake the filled wonton wrapper cups 10-15 minutes, until the cream cheese mixture gets nice and hot. Watch them carefully because you don’t want the edges to burn! In a small pot, heat up the raspberry jam, water, chipotle pepper and lime juice until the jam thins out. Put mixture into a squeeze bottle, and drizzle the mixture all over the baked wonton cups, or you can serve the mixture on the side for self serve and dipping.
- *If you don’t have or want to use the canned chipotle pepper, you can substitute 1 Tablespoon of Chipotle Tabasco Sauce and create the same effect, but slightly less spicy!