Cranberry Jalapeño Wonton Cups (Printable Version)

Tangy cranberry jalapeño filling nestled in baked wonton cups for a festive, easy-to-make appetizer.

# What You'll Need:

→ Wonton Cup Base

01 - 24 wonton wrappers
02 - 2 tablespoons vegetable oil

→ Cranberry Jalapeño Filling

03 - 1 cup fresh cranberries, chopped
04 - 1 jalapeño, seeded and finely diced
05 - 1/4 cup green onions, finely sliced
06 - 1/4 cup fresh cilantro, chopped
07 - 1/4 cup granulated sugar
08 - 1 tablespoon lime juice
09 - 1/8 teaspoon salt
10 - 8 ounces cream cheese, softened

# Directions:

01 - Set oven temperature to 350°F (175°C) and lightly coat a mini muffin tin with oil.
02 - Press a wonton wrapper into each muffin cup, shaping to fit. Brush wrappers lightly with vegetable oil.
03 - Bake the wonton wrappers for 8 to 10 minutes, until crisp and golden. Remove from oven and let cool completely in the tin.
04 - Combine chopped cranberries, jalapeño, green onions, cilantro, granulated sugar, lime juice, and salt in a mixing bowl. Stir thoroughly and refrigerate for 10 to 15 minutes to allow flavors to meld.
05 - Spread roughly 1 teaspoon of softened cream cheese into the base of each cooled wonton cup.
06 - Spoon a generous teaspoon of cranberry jalapeño mixture over the cream cheese layer in each cup.
07 - Serve immediately or refrigerate until ready to offer.

# Additional Tips::

01 -
  • Crispy handheld bites perfect for passing at parties
  • A showstopper in both flavor and color for holiday gatherings
  • Vegetarian friendly and easy to prepare ahead
  • Bright freshness from cranberries and herbs
02 -
  • High in vitamin C thanks to cranberries
  • Works beautifully prep ahead and assemble just before serving
  • Can be made gluten free using gluten free wonton wrappers if desired
03 -
  • Always spread the cream cheese gently to avoid cracking your crisp cups
  • Taste your cranberry jalapeño mix before filling and adjust sweetness or heat as needed
  • Bake a few extra wonton cups in case some break during handling
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