Crispy outside, creamy inside, gone in 30 seconds.
Jalapeño Popper Cups
You’ll need
- 1 can refrigerated crescent dough or wonton wrappers
- 6 oz cream cheese, softened
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 2–3 jalapeños, finely diced (seeds out = milder)
- 4 slices bacon, cooked & crumbled (optional but iconic)
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt & pepper to taste
Prep
- Heat oven to 375°F / 190°C.
- Grease a mini muffin tin.
- Press dough or wonton wrappers into each cup.
Filling
Mix together:
- Cream cheese
- Shredded cheese
- Jalapeños
- Bacon
- Garlic powder, paprika, salt & pepper
Bake
- Spoon filling into cups (don’t overfill).
- Bake 12–15 minutes until bubbly and golden.
- Cool 5 minutes (they’re molten lava at first).
Make them extra unhinged (optional upgrades)
- Sprinkle panko + melted butter on top before baking
- Swap bacon for chorizo
- Add a dash of hot sauce or diced pickled jalapeños
- Drizzle with honey or hot honey right after baking 🤯
Make-ahead tip
Assemble, cover, and refrigerate up to 24 hours. Bake when needed.
If you want:
- air fryer version
- keto / low-carb version
- really spicy version
I got you 🌶️