Jalapeno Popper Wontons with Two Dipping Sauces



They are the epitome of great fusion. Jalapeno poppers transformed into baked wontons paired with two fabulous dips.

However, I’m really struggling with how to write this recipe.

See, I want this to be easy for you but the fact that I used leftovers makes it a bit difficult. I had about a dozen bacon wrapped jalapeno poppers leftover from a dinner party a few days ago, and I just couldn’t throw them away. I have a hard time wasting food – I mean, damn, it’s so expensive.

And, for God’s sake, it’s food.

I want to just tell you to throw a dozen leftover poppers in the oven, process the shit out of them, stuff them in wonton wrappers and bake them (and make the dipping sauces, of course), but I have to consider a couple of things. (Please don’t judge my horrible looking nails. They need attention; I know. I’ll get to them eventually.)




First – would it be easier to make them if the poppers were deconstructed instead of being “poppers”?

Second – do you have a dozen leftover jalapeno poppers? I have no idea of knowing. It’s probably a no.



So, I’m just gonna tell you what I did and give you the ingredients and instructions to make these happen – and it’s quite easy even without having poppers at your disposal.

With my 12 leftover poppers, I reheated them in the oven at 450, let them cool and put them through my food processor and filled wonton skins – kinda like dumplings – and baked them. THEN I made two different dipping sauces. The first one is a mango sauce with rice wine vinegar, and the second is an avocado ranch sauce.

I still can’t decide which one I love the most.


Here’s your printable ==>

Jalapeno Popper Wontons with Two Dipping Sauces

Jalapeno Popper Wontons with Two Dipping Sauces


    For the Wontons
  • 6 jalapeno peppers, halved and deseeded (unless you like major heat)
  • 1/2 block cream cheese, at room temperature (or more depending on how big your peppers are)
  • 1/2 lb bacon, halved
  • 1 package wonton wrappers
  • For the Mango Sauce
  • 1 mango, diced
  • 1 tsp rice wine vinegar
  • 1 tbsp lime juice
  • For the Avocado Ranch Sauce
  • 1/2 avocado, pitted and removed from skin
  • 1/2 cup Ranch dressing
  • 1 tbsp lime juice


  • Preheat oven to 425.
  • Stuff each pepper half with cream cheese and wrap with bacon.
  • Bake for 18-20 minutes, until the bacon is browning and crispy, let cool for 10 minutes.
  • Reduce oven heat to 375.
  • Add poppers to a food processor and pulse until almost smooth.
  • To assemble the wontons, line each wrapper with water by using your finger and spoon about a tsp of jalapeno filling in the center.
  • Fold corners together to make a triangle and seal, being careful to not squeeze the filling out.
  • Bake for 12-15 minutes, until slightly brown.
  • Combine the mango, vinegar and lime juice in a food processor and puree.
  • Rinse out your food processor bowl and do the same with the avocado, ranch and lime.
  • Serve wontons with dipping sauces.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 5 Comments

  1. Carol Domenick

    Could these be made ahead and frozen ?

    1. Shea

      I haven’t frozen them, but that should be no problem!

  2. Nikki

    Love this recipe! I’m going to make them as you wrote it and then I just might leave them whole and wrap them in a wonton? I don’t know if that would work or not, but I’m going to give it a try! Thanks for the recipe, you are amazing!

    1. Shea

      Thanks Erin – I agree!

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