Can you even handle the current season of appetizers that we’re in right now?
This recipe is sponsored by Jennifer’s Kitchen.
I’m talking football Sunday…or Monday…or Thursday, because really, when is there ever not football on TV this time of year?
I’m also talking about when your friend calls you up and wants to do an at-home happy hour because it’s BEEN A WEEK, and you need something to snack on.
Or you have a party to attend on Friday night and you’re tasked with bringing a new-and-fun app (because let’s be real, no one wants to be in the boring appetizer rut). And it needs to be E-A-S-Y.
My friend, your answer is yes, yes you can handle it, no matter what appetizer occasion is thrown at you because these Cheesy Pepper Jelly Wonton Cups break the appetizer mold. They deliver all the kick and flavor you crave, along with a crunch.
And hey, no plates because we’re here for all the finger food we can stuff in our mouths, yes? I’m here to make your life easier, and here’s how.
How to Make Wonton Cups
There are two parts to this: the wonton cups, and the pepper jelly cream cheese dip part. Except it’s not really a dip, because it’s going inside the wonton cups.
Phew, mind blown.
Then there’s also the topping, but we’ll get to that.
First things first, we have to make these wonton cups.
- Using your mini muffin tin*, place a round wonton wrapper and gently press the wrapper into the tin, as it folds around creating a cup (or use a fancy pusher-down thing* – technical term ;)).
- Can I use square wrappers? Well, of course! The tips might get a little extra crispy in the oven, though.
- Mix together your pepper jelly and cream cheese, along with some jalapenos, garlic, and ginger for an added pow. Then, scoop the pepper jelly cream cheese dip into the wonton cups.
- Bake to bubbly perfection.
- Now for the topping, add a mix of cilantro, cashews, and green onions for a fresh pop of flavor.
What Makes This Recipe Work
To put it simply: the crunchiness, the creaminess, and the spicy kick from Jennifer’s Kitchen pepper jellies.
As written, I’m going with peach pepper jelly in this Asian wonton cup recipe. It adds a hint of sweetness and pairs beautifully with the cilantro topping for that Asian-inspired flavor.
That being said, it is 100% important to note that I tested this recipe with the confetti jelly, the hot confetti jelly, the strawberry jelly (the variety, oh me, oh my!). They were all 100% amazing. Every time, every kind. So go ahead, mix it up!
I’m no stranger to knowing that Jennifer’s Kitchen pepper jelly is amazing in these wonton cups, and excellent on a cheese board, but the options are endless, my friends! Stocking your fridge with (several) jars makes entertaining a breeze, especially for unexpected company. Wonton cups, coming right up!
This recipe also works because hello, EASY. And hello, wholesome ingredients.
When you use high-quality products, the flavors shine through. Jennifer’s Kitchen pepper jellies are made with extra love in small batches, they’re vegan, gluten-free, and made without any artificial dyes or preservatives. I see you now understand why my fridge is constantly stocked.
Stock yours too – for cheeseboards, baked brie, or cheesy Asian-inspired wonton cups – with a 25% off coupon code!
Head over to Jennifer’s shop page to stock up on your favorite jellies (<<< click there!), and enter FORK25 at checkout to receive your discount! Then go immediately to make some super easy cheesy, flavorful wonton cups.
Find more pepper jelly recipes here!
Get the Recipe Cheesy Pepper Jelly Wonton Cups
- 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 tsp fresh ginger, minced
- 3-4 garlic cloves, minced
- 1/4 cup Jennifer's Kitchen peach pepper jelly, additional for dipping
- Pinch of salt
- 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!
Thanks to Jennifer’s Kitchen for sponsoring this post!