Mini wonton cups filled with a cream cheese and pepper jelly mixtured, topped with a blend of cilantro, cashews, and scallions for an Asian-inspired appetizer! Easy to make and an instant crowd pleaser!
- 12 round wonton wrappers
- 8 oz. cream cheese, softened to room temperature
- 1 TBSP jalapeno pepper, seeds removed and finely chopped
- 2 TBSP 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
- 2 TBSP scallions, dark green parts sliced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup cashews, chopped
- 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 pastry/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 3/4s – if not all the way – full because the cheese will melt down.
- 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!
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.
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Keywords: easy, quick, football, finger food, vegetarian