Baked Jalapeño Popper Wonton Cups

I LOVED these!!  They were pretty easy to make, too.  I used Neufchatel instead of full-fat cream cheese and they were fine.  We had these for our Un-Superbowl party.  (We don't like football so we just watched movies while we ate snacks.)  These were the most popular thing, except some brownies I made that I'll post later.  I also had a veggie tray and Tex-Mex 7-Layer Dip.  

You'll be tempted to use a mini muffin pan to make these, but don't.  It looks like the wonton wrapper is too small for a regular tin, but it's fine.  It works.  

Baked Jalapeño Popper Wonton Cups
adapted from Lemon Tree Dwelling
I doubled the recipe and did half w/out jalapeños
Original recipe makes 12

12 wonton wrappers (frozen or in produce section)
4 oz. light or regular cream cheese, softened
1/2 c. sour cream
about 6 pieces bacon, cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar cheese reserve 2 Tbsp.
3-4 jalapeños seeded and chopped (I used pickled)

1.  Preheat oven to 350 degrees.  Spray muffin pan with cooking spray.  Press one wonton wrapper into each muffin cup; bake 8 minutes or until lightly browned.  Remove from oven and cool slightly.

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

3.  Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

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