Suzanne Hawkins | Central Texas EC

The crispy wonton cups and filling can be made pregame. When it’s time to nibble, fill the wontons, pop them in the oven and bake until golden.

12 wonton or eggroll wrappers
Kosher salt
8 slices fully cooked bacon, diced
1 package cream cheese (8 ounces), room temperature
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 jalapeño pepper, finely diced, seeds removed for less heat
3 green onions, chopped
1/4 cup chopped cilantro, for garnish

1. Preheat oven to 350 degrees. Coat a muffin pan with cooking spray.

2. Slice wonton or egg roll wrappers in half and place two strips crisscross in each muffin cup. Sprinkle wontons with kosher salt. Bake wontons 5–8 minutes or until lightly golden brown.

3. In a large bowl, combine bacon, cream cheese, cheddar cheese, sour cream, mayonnaise, jalapeño and green onions. Mix well. Spoon filling into wontons.

4. Bake 10–15 minutes, until bubbly. Serve warm, garnished with cilantro.

Makes 12.