Are you ready for some football snacks!?! With the jalapenos in our Fresh Box this week and it being football season, I started thinking about snack foods. In the past, I’ve had some of the most fun putting together charcuterie plates and hodge-podge foods when entertaining for football games. I definitely miss having people over and things getting rowdy and loud with good friends, foods, drinks and football. 

I thought I’d try something a little out of the box and make jalapeno popper wontons. I love dumplings – dim sum is my all time favorite food! It’s also great for snacking and wontons are a fun finger food – self-contained packages of goodness. So…I went that route…what I found is that even though it was delicious, it wasn’t as practical as I first thought. The wrappers opened and the filling oozed some, but as soon as I let them cool for a few, they set up and were little packages of yummy! 

It’s always good to try new applications of dishes…this is one that if I can figure out the seal on the wrapper, it will be a hit at any football party…or in these times…during a “snacks for dinner” kind of low-key football night. 

Jalapeno Popper Wontons

Prep Time:  15-20 Minutes

Cook Time:  20 Minutes

Yields: 3-5 Servings

Ingredients & Prep Instructions: (bold ingredients found in your Fresh Box or at Jacksonville Fresh Market/Shop this week): 

  • 6 Jalapeno Peppers (very small dice)
  • 6 Stalks of Scallions (medium dice all – set aside 2 stalks diced for garnish)
  • 2 CUPS of Shredded Cheddar (grated block or store bought)
  • 1 CUP of Cream Cheese (softened)
  • 1 TSP Salt
  • 1 TSP Black Pepper
  • 1 TSP Garlic Powder
  • 1 Pack of Wonton Wrappers (small size, not egg roll)
  • Ranch Dressing (homemade or store bought)
  • Avocado or Vegetable Oil Spray
  • Small bowl of water

The order of things: 

  • Preheat oven to 400 degrees
  • Line baking sheet with foil or parchment paper (spray with oil spray)
  • Make filling
  • Fill and form wontons
  • Bake, when done – allow to cool for 5 minutes before serving
  • Serve with ranch for dipping, garnish top with scallions

What you’ll need: 

  • Aluminum Foil
  • Chef’s Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • Spoons for stirring and scooping 

Instructions for Filling:  

  1. Combine Cheddar Cheese, Cream Cheese, Salt, Pepper, Scallions and Jalapenos in a mixing bowl. Set aside until ready to form wontons.

Instructions for Forming & Cooking:                  

  1. Lay wonton wrapper flat. 
  2. Scoop TSP of filling into the center of the wrapper.
  3. With your finger, wet each edge of the wonton wrapper.
  4. Pull the opposite corners of the wrapper to the center, then pull each other corner to the center.
  5. Press the wonton edges together so that it seals – your wonton should look like a little package when you are done.
  6. Arrange your filled wontons on your prepared baking sheet.
  7. Use the oil spray to lightly coat your wonton packages.
  8. Place in the oven and set your timer for 15 minutes. 
  9. Check wontons – they should be almost done. Set the timer for another 5 minutes. 
  10. Remove from the oven and rest for 5 minutes before serving.

Recipe Notes: 

The filling oozed out of my wontons. I sealed them and was very gentle. Perhaps the high heat was an issue…it requires some research and another try. Luckily, it’s football season and snacks are in order!

Make sure you don’t skimp on the jalapeno – really use all 6 diced for the filling. For my household, it still wasn’t hot enough and I added some of the seeds and left some of the ribbing on the peppers. If you like your poppers really hot, leave in as much of the ribbing as possible while still cleaning out the pepper guts. 

I used a store bought shredded cheddar – I won’t do that again. Cheddar is always better when you freshly grate the block yourself. Also – cheddar isn’t supposed to be yellow…so for a more natural version of a processed cheese, choose a sharp white cheddar block to grate.

Not pictured here – sausage dogs with mustard and onions (from Jacksonville Fresh market), smoked fish dip with crackers, veggies with hummus and more! 

And finally – the ranch. I am personally not a fan of ranch dressing. I’ve had a couple versions of it homemade and they were good, but overall not a fan. So – I took the easy way out and got a store bought salad dressing. Next time, I will make my own…or use my favorite thing to dip anything in – blue cheese dressing!

A Note from Tawny’s Kitchen:

Have a great week ahead! Now that it’s officially Fall, we’ll be exploring some amazing crock-pot meals, roasted veggie plates and decadent desserts in the months ahead! I’m so excited to share more recipes for all of the occasions! 

“People want honest, flavorful food, not some show-off meal that takes days to prepare.” – Ted Allen