Why This Recipe Is a Keeper
Before we dive into the method, here is why these crispy wonton cups will become a favorite.
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Only 4 ingredients. Simple and affordable.
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Ready in under 20 minutes.
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Crispy and cheesy. The perfect texture combination.
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Crowd-pleasing. Everyone loves wonton cups.
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Budget-friendly. Wonton wrappers, cream cheese, and salsa are inexpensive.
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Perfect for parties, game days, and gatherings.
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Great for leftovers.
Ingredients
Servings: 24
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24 square wonton wrappers
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8 oz cream cheese, softened
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1 cup thick salsa (mild, medium, or hot)
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1 1/2 cups shredded cheddar cheese (or Mexican blend)
Ingredient Notes
Wonton wrappers: Use square wonton wrappers.
Cream cheese: Use full-fat cream cheese. Soften it to room temperature.
Salsa: Use thick salsa.
Cheddar cheese: Use shredded cheddar or Mexican blend.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin pan with cooking spray or oil.
Step 2: Press the Wrappers
Press one wonton wrapper into each muffin cup, gently pushing it down to form a little cup with the corners sticking up.
Step 3: Make the Filling
In a medium bowl, stir together the softened cream cheese and salsa until smooth. Fold in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
Step 4: Fill the Cups
Spoon the cream cheese mixture into each wonton cup, filling them about three-quarters full.
Step 5: Top with Cheese
Sprinkle a pinch of the remaining shredded cheddar cheese over the top of each filled wonton cup.
Step 6: Bake
Bake for 12 to 15 minutes, until the wonton edges are deep golden brown and crisp and the filling is hot and bubbly.
Step 7: Cool and Serve
Let the wonton cups cool in the pan for about 5 minutes. Use a small offset spatula to gently loosen the edges and lift each cup onto a serving platter.
How to Serve Crispy Wonton Cups
These golden, cheesy cups are delicious on their own, but a few accompaniments make them even better.
With Sour Cream: A dollop of sour cream adds tang.
With Guacamole: Creamy guacamole is a perfect pairing.
With Salsa: Serve with extra salsa on the side.
With Fresh Herbs: Sprinkle with cilantro or parsley.
With a Salad: Add to a party platter.
Variations & Tips
Make Them with Cream Cheese and Chives: Add chives to the filling.
Make Them with Jalapeños: Add diced jalapeños.
Make Them with Bacon: Add crumbled bacon.
Make Them with Black Beans: Add black beans to the filling.
Make Them with Corn: Add corn kernels.
Make Them with Different Cheese: Use Monterey Jack or pepper jack.
Make Them with Different Salsa: Use salsa verde.
Make Them Gluten-Free: Use gluten-free wonton wrappers.
Make Them Dairy-Free: Use dairy-free cream cheese and cheese.
Pro Tips for Absolute Success
Soften the cream cheese. This ensures a smooth filling.
Do not overfill the cups. This prevents spilling.
Bake until golden and crisp. This ensures the best texture.
Let them cool before removing. This prevents breaking.
Frequently Asked Questions
Can I use a different wrapper?
Yes. Egg roll wrappers can be cut to size.
Can I use a different cheese?
Yes. Monterey Jack or pepper jack can be used.
Can I use a different salsa?
Yes. Salsa verde can be used.
Can I make these ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze these cups?
Freezing is not recommended. The texture may change.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why are my cups soggy?
The filling was too wet. Use thick salsa.
Can I add more filling?
Yes. Add extra cream cheese mixture.
Can I use a different pan?
Yes. Any muffin tin works.
Can I make these in a slow cooker?
This recipe is designed for the oven.
The Beauty of Wonton Cup Appetizers
There is something deeply satisfying about a warm, crispy, cheesy wonton cup. It is the kind of food that makes people happy. These crispy wonton cups are a celebration of all those things.
Keep wonton wrappers in your fridge. Keep cream cheese, salsa, and cheese in your fridge and pantry. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 12 to 15 minutes
Cooling Time: 5 minutes
Total Time: Approximately 35 minutes
Yield: 24 cups