DELICIOUS JALAPENO POPPER WONTON BITES

I followed this recipe for jalapeno popper wontons from Cathy at Lemon Tree Dwelling; however, I tweaked it a little. I decided to use a smaller cupcake pan , this way the wontons would be bite sized rather than a size for a regular cupcake. I also believed that the left overs would be less soggy if they had less product, this is another reason that the smaller pan is a good idea in my opinion. In addition, I added some parsley and some green onions (both optional).

INGREDIENTS
24 wonton wrappers
4 oz. cream cheese, softened
½ c. sour cream

3 green onions chopped
12 oz. bacon, cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar cheese (reserve 2 Tbsp.)
3-4 jalapeños, seeded and chopped

2 tbsp parsley

Preheat oven to 350 degrees.
Spray muffin pan with cooking spray.

Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.

While wontons wrappers are in the oven go ahead and chop up your jalapenos and green onions. I know the recipe called for 3-4 jalapenos; although, I pulled these jalapenos from my garden and they were on the smaller side.

Remove from oven and cool slightly.

In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, parsley, and chopped jalapeños.
Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.