Reviewed: Nov. 2, 2009

I made these for my husbands lunch the other day and he loved them! Very easy. I will be making these again.

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Reviewed: Oct. 22, 2009

Over the top GOOD! I only had a can of green chilies so I drained them well and added 2 finely chopped, seeded and deveined jalapeno peppers. Totally awesome. I used half a package of wonton wrappers and only half the cream cheese mixture since there are just the 2 of us and only 2 were left; they are earmarked for DH's lunch tomorrow. We had the sweet chili sauce for "dunking" and now looking forward to wiping out the other half at movie night this weekend! Thanks for sharing Billy Goat. Definitely a keeper!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Oct. 10, 2009

I added mozzarella and used jarred jalapeno slices and they turned out so good! My boyfriend was eating them faster than I could make them! I don't really like baked wonton wraps but I would like to find a healthier alternative to frying them.

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Sarah

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Aug. 23, 2009

these are excellent, we fry them up to look like little cigars. We love to dip them in warm pepper jelly!

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 17, 2009

These are so yummy!! I baked them instead of fried, like previously suggested. I also used chive cream cheese to add extra flavor. I used jalapenos from the jar, next time I am going to try fresh jalapenos. Oh and the sauce is a must! Can't wait to make more!

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Flavor Craver

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Reviewed: Jun. 12, 2009

My husband, daughter and I had a snack-y type supper last week and I made these guys...They were sooo good. I also served lettuce wraps with pork and shrimp along with steamed pork dumplings. The crispy.spicy wontons balanced it all out. So easy and so tasty.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Jun. 5, 2009

I love these and so do my friends. I use sliced fresh jalapeno's and serve them with jalapeno pepper jelly. It helps cool down the heat!

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dmhanson

Cooking Level: Expert

Home Town: Orange City, Florida, USA

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Reviewed: May 14, 2009

Awesome! I had a jar of diced jalapenos on hand which made the process that much easier. They were great with the sweet chili sauce, no survivors.

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judiblue

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Reviewed: May 13, 2009

These are great! I love Arby's Jalepeno bites and ,alas, we live 5 hours away from one. There is no need to ever go back, these are way better, easy to make, although the wrapping takes a bit, it is worth every minute. These are a permanent part of my recipe collection now.

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Dyanne

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Reviewed: May 5, 2009

These were great. I used fat free cream cheese and LOVED it.

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Amanda Thorson

Cooking Level: Intermediate

Home Town: Roseau, Minnesota, USA

Living In: Moorhead, Minnesota, USA

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Reviewed: Apr. 30, 2009

Thanks for this awesome recipe! This has become the “craving” of our family. Since we do like spicy, we use the jalapeños just like the recipe calls for. The only thing we do differently is brush the outsides of the wontons with olive oil & bake at 400 degrees until they are brown. Delicious!

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Deva Jo

Home Town: Gainesville, Georgia, USA

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Reviewed: Apr. 22, 2009

I made these for a baby shower, every one loved it, I tripled the recipe and added small salad shrimp very good.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Apr. 22, 2009

I made these for my Mom and I and we just loved them!!! We actually baked them instead of frying them and we didnt have any sweet chili sauce so we used sour cream instead. The middle concoction was delicious!!!! Very good recipe that my Mom and I plan on continuing to use again and again!!!!

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ksmylee67

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Reviewed: Mar. 23, 2009

I was being lazy and I didnt make these into wontons i made whats called rangoon cups. You just put the wonton wrappers into small muffin tin and spray with cooking spray then you place filling in the cups and bake. They were very good. I thought they were pretty hot but they were good! The saice helped with the heat!

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Kayleigh

Cooking Level: Intermediate

Home Town: Post Falls, Idaho, USA

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 8, 2009

I wish I could rate this higher, but I thought these were bland. I even added chopped cilantro, but that didn't help much. If I were going to make these again, I'd have to add more to the filling.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 1, 2009

Very fun to make. I used fresh jalapenos, but won't next time. They had no heat and even adding jalapeno pepper sauce didn't do much for the heat. I think the jalapenos in the can are more reliable in the heat factor. People still loved them. You're a superstar if you show up with fried food! I thought they were great with or without the chili sauce.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Feb. 25, 2009

Wow! So easy!! My family had them gone in about 10 minutes! I used 4 fresh jalapenos, 2/3 cups of shredded parmesan cheese, 2 cloves garlic, about 1/4 tsp onion powder, and 1/4 tsp sugar. The perfect amount of spicy to cheesy... Definately will make these again! The sweeet chili sauce is perfect for dipping too.

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Shelby L

Cooking Level: Expert

Home Town: Langley, British Columbia, Canada

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Reviewed: Feb. 2, 2009

these were an absolute hit and my superbowl party last nite, i think i may have used a bit more diced jalapenos than necessary but everyone loved them...will make again!!!

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jcmentch

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Reviewed: Jan. 9, 2009

This recipe was great and it was a big hit at the party we went to. I changed it for another party and used puff pastry sheets, spread the filling on it, rolled it up and sliced up 1/2 inch pieces and baked it. Another hit!

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akgltgirl

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Reviewed: Dec. 21, 2008

I tested out these babies for a party last night. They were really easy to assemble, and it didn't take long to make all 20-some wontons. I opted to bake instead of fry, and since I already had my oven set to 350, I tossed these in for about 15 minutes - which I don't recommend. I brushed them with oil as others had recommended, but they didn't crisp up like they should have. The edges got dark brown while the middle was still soft and white. Other posters recommended high heats for shorter amounts of time - that must be the key? Also, though I thought I was careful to seal them well, I got "seepage" on every single one. So they weren't very pretty, and they weren't totally crispy, but people LOVED them. I wasn't crazy about them myself, but they were one of the first things to be eaten up. I would make these again and see if I can figure out what I did wrong.

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LawStudent

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Jalapeno Popper Wontons

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