© 2024 Rachel L. Shumate | All rights reserved.
This recipe is curtesy of my sis-in-law, Brandi. I was at her house for a party and sampled one of these obscenely tasty treats. As soon as my mouth was no longer full (or my eyes glazed over), I immediately asked where I could buy some on my way home – to stock my freezer. Her hubby informed me that they couldn’t be found at any of the local grocery stores because Brandi actually makes them. I was highly impressed and promptly asked her for the recipe. So, we have her to thank because not only are they sooooooo yummy, they’re even easy to make. (Note: She recommends the air fryer.)
I’d also like to mention that I am a huge weenie when it comes to hot stuff, but these hardly have any heat. Of course, you’re free to add all the jalapenos you like if you prefer things spicier. (Take the seeds out and/or use less pepper if you aren’t fond of flaming hot food.) And, I think it’s probably fair to say, you’re going to want to double this recipe when you make it because they’ll be gone in no time.
Ingredients:
- 8 oz cream cheese (room temperature)
- 1 cup shredded cheddar
- 4 slices bacon (cooked and crumbled)
- 1 medium jalapeno (minced)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 24 wonton wrappers
- Butter spray
- Sweet chili sauce (for dipping)
Directions:
First, combine the cream cheese and cheddar in a bowl. Once mixed, stir in the crumbled bacon, jalapeno, garlic powder, onion powder, and salt until well combined. Next, spoon small amounts (about 2 teaspoons) of filling into the center of each wonton wrapper. (Try not to overfill the wrappers because they will split open when cooking.) To close the wontons, run a wet finger along the edges of each wrapper, fold them over, and lightly press the dough together to seal. Then, spritz your air fryer basket with non-stick spray. Using butter spray, liberally spritz the wontons and arrange them in an even layer (you’ll likely need to do more than one batch). Cook at 350 degrees for 5 – 7 minutes, or until golden brown. (Subsequent batches will take less time.)
You’re welcome! Now, try not to make yourself sick from stuffing wontons in your face. I won’t lie, it’s going to be a challenge…
PS: You can cook these in an oven, using the same temp and cook time. They just aren’t likely to get as crispy.
🙂
